How to make a macaroni Philly cheesesteak casserole (video)

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A perfectly made Philly cheesesteak is an all-time classic! We (and everyone else) absolutely love the perfect combination of sauteed onions and sweet peppers with beef and creamy provolone cheese. While this casual feast is a go-to for an evening out with friends, we don't often consider it as a realistic option come dinnertime. That is no longer the case with this superb recipe for macaroni Philly cheesesteak casserole!
This amazing casserole is the ultimate mac and cheese feast, utilizing all of the amazing flavors of your favorite steak sandwich while seamlessly coming together to form a wholesome family-friendly meal. This casserole can be whipped up, start to finish, in under an hour, giving you precious time to spend with the family before treating them to the dinner of their dreams.
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Cooktop Cove
macaroni Philly cheesesteak casserole
4-6
25 minutes
20 minutes
45 minutes
16 ounces elbow macaroni
2 tablespoons olive oil
1 large white onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon cumin
1½ pounds ground beef
2 tablespoons flour
1 14-ounce can diced tomatoes
4 ounces chicken stock
¼ cup cream
½ bunch fresh parsley, chopped
4 ounces mild cheddar cheese, shredded
½ teaspoon salt
½ teaspoon black pepper
½ cup breadcrumbs
4 ounces provolone cheese, shredded
Preheat the oven to 350 degrees Fahrenheit. Bring a large pot of water to a boil. Cook the elbow macaroni according to package instructions, but drain just before fully cooked (1 to 2 minutes early). Set aside.
While the pasta is cooking, in a large saucepan, heat the olive oil over medium heat. Fry the sliced onions and peppers with the cumin until lightly caramelized, about 7 minutes. Add the ground beef, salt and pepper and saute until the beef is browned.
Sprinkle in the flour and stir over heat until it is lightly browned. Pour in the chicken stock and diced tomatoes and stir until combined. Continue stirring for 5 minutes. Remove from heat.
Add the cooked pasta, cream, fresh parsley, salt, pepper and cheddar cheese. Stir until the cheese has melted.
Pour the macaroni mixture into the bottom of a 4-quart casserole dish. Spread evenly.
In a small bowl, mix together the breadcrumbs and provolone cheese. Spread the mixture over the macaroni.
Place the casserole in the oven, uncovered, for 20 minutes, or until the breadcrumbs are golden and the cheese has melted over the top. Serve with any leftover fresh parsley.
Pro tip: For a touch of heat, fry up some poblano or Cubanelle peppers in olive oil and sprinkle them over the top of this dish along with the final garnish of fresh parsley!
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