HOW TO MAKE PHILLY CHEESESTEAK CASSEROLE
Supper has never been easier to prepare or tasted better than it does when we use our Philly Cheese Steak Casserole as the main dish. This meal, which is based on a Philly Cheese Steak and has noodles that have been cooked to perfection, will have a flavor that you will really appreciate.
The inspiration for this very easy casserole dish came from the amazing Philadelphia Cheese Steak pizza I had at Chuck E. Cheese’s for the birthday celebration of my kids. Yup. I’m not kidding. Since then, it has exploded in popularity and become an internet celebrity. This super easy casserole, which can be prepared in just forty minutes, has been viewed millions of times and has received an overwhelming number of five-star ratings and reviews.
The beef stock is one of the components of this dish that I really like. One of the best ways to amplify the taste is to prepare the noodles in stock while they cook. Given the limited number of components, this is an essential one. The leftovers may be kept in the refrigerator for up to four days if they are sealed in an airtight container and placed in the fridge. Putting this recipe in the freezer is not something I would recommend. Since it is such a speedy recipe to make on the stovetop, I believe that it is worthwhile to just make it from scratch.
THE INGREDIENTS LIST:
1/2 Lb.Of small shells.
32-oz.Of beef stock mixed with 32-oz.Of water.
2 Tbsp.Of butter.
2 garlic cloves – minced.
1 Lb.Of ground beef.
8-oz.Of cream cheese.
A diced green pepper.
1/2 yellow onion – diced.
1/2 Cup.Of reserved pasta water.
1 Cup.Of shredded mozzarella.
Provolone cheese; I used 6 slices.
Cook the shells in the mixture according to the instructions provided in the box. Mix the beef stock and 32 ounces of water. Save aside a half cup of the water that was reserved for the pasta.
Melt the butter in a pan that can go in the oven (for an alternate method, see the footnote), then sauté the garlic clove for thirty seconds before adding the bell pepper, onion, and other seasonings. Cook for about five minutes, or until the vegetables are soft.
After adding the ground beef, season it with salt and pepper and continue to cook it until it is done. After removing the fat, put the pan back on the burner and add the cream cheese, stirring constantly until it melts.
Mix in the shredded mozzarella, the noodles, and the cooking liquid that was retained from when the noodles were cooked.
Add some sliced provolone on top. Bake for 20 to 25 minutes at 350 degrees, until the provolone is fully melted, depending on how you like your cheese.