Have you ever had a cheesesteak sandwich? Well, if we’re going to get technical, perhaps I should call it a Philly Cheese Steak sandwich, hmm? So have you ever had one? It’s one of my most favorite sandwiches, ever. I mean, how can I not love it? Steak, melted cheesy goodness… smothered in sauteed onions and peppers. Yum.
I had my first cheesesteak sandwich from the Cheesesteak Shop in Berkeley. And then, when my mom and I were in Philadelphia some years ago, I had a cheesesteak in Philadelphia. Regardless of where I’ve gotten it from, it’s always been one of my favorite sandwiches. So why not try it in some other form like a casserole? Enter the easy cheesesteak inspired casserole!
Featuring most of the favorite flavors (for me) of a cheesesteak sandwich, this casserole was a huge hit.
It starts with ground beef, though next time, we’ll use steak.
Sadly, I was lacking an onion, but that will also be added next time. Still, even without the onion this was delicious.
And did I mention easy? This was definitely easy to make.
- 2 pounds ground beef
- 2 medium green peppers
- 1 1/2 cups Italian blend cheese (or use a blend of Mozzarella, shredded Provolone, and Parmesan)
- 1 16 oz bag Egg noodles (we used wide)
- 1 8oz bar Cream Cheese (At room temperature)
- 1 medium onion
- Preheat oven to 375 and prepare a 13x9 casserole dish
- In a large frying pan or skillet, brown the ground beef. While it's cooking, chop & dice onions and peppers. Get the water boiling for your noddles as well.
- Drain your ground beef and add to a large mixing bowl, in the now empty pan cook onions and peppers until onion is translucent. Butter is optional 😉 When done, add to the large mixing bowl.
- Cook noodles according to package directions and in a smaller bowl, blend together the cheese mixture. Add 1/2 cup of milk if needed.
- Once noodles are ready, drain and add to the large mixing bowl. Stir together and then add the cheese mixture.
- Pour the mixture into the casserole dish (optional to top with Provolone cheese) and bake for 15 minutes.
When you are starting to brown your ground beef, set your cream cheese on the kitchen counter to start bringing it to room temperature.
The ground beef mixture was seasoned with onion powder (since I didn’t have an onion handy), garlic salt, and black pepper. And while we didn’t have Provolone cheese around (my preferred for the cheesesteak sandwich), I found that white cheddar cheese melts wonderfully and tastes just as good in this casserole.
Next time, we’ll make a few adjustments but overall this was a definite winner in our home and another that I can safely add to the toddler approved rotation of meals. The leftovers were also delicious the next day after all of the flavors had time to sit and really meld. I would also be curious to see if I could recreate this in the slow cooker.
Do you have a favorite casserole recipe? Would you try this cheesesteak inspired casserole with your family?
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