Philly Cheese Steak Casserole
Ingredients:
- 2 tablespoons butter
- 1 pound ground beef
- 1/2 pound small pasta shells
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 8 ounces cream cheese
- 1/2 yellow onion, diced
- 6 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup reserved pasta water
- 32 ounces beef stock
- 32 ounces water
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C).
- Cook Pasta: In a large pot, combine the beef stock and water. Bring to a boil, then cook the pasta shells according to the package instructions. Reserve 1/2 cup of the pasta water and drain the rest.
- Prepare the Skillet: Melt the butter in an oven-safe skillet over medium heat. Add the minced garlic and cook for about 35 seconds, then add the diced green pepper and onion. Sauté for an additional 5 minutes, or until the vegetables are tender.
- Cook the Beef: Add the ground beef to the skillet, seasoning with salt and pepper. Cook until fully browned. Drain any excess grease, return the skillet to the heat, and stir in the cream cheese until melted. Pour in the reserved pasta water, followed by the cooked pasta and shredded mozzarella cheese. Mix well until everything is evenly combined.
- Add Provolone: Arrange the provolone slices on top of the mixture in the skillet. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the provolone cheese has completely melted and is bubbly.
Notes:
If your skillet is not oven-proof, transfer the mixture to a greased 9 x 13-inch baking dish before adding the provolone and baking.
