Beef Philly Cheese Steak Slow Cooker
This Philly Cheese Steak Casserole is such an easy delicious dinner! Full of the Philly Cheese Steak season you dear, but broiled up in a delicious noodle goulash!
This super simple casserole recipe started off every bit a riff on some delicious Philly Cheese Steak pizza I ate at Chuck E. Cheese's during my kid's birthday political party.
Yup. For real.
Since and then it has get a crazy viral recipe.
This really simple casserole that tin can be done in 40 minutes has been viewed millions of times and has so many five star reviews.
"This has become a standard in our household. It's our go-to when we want to cook for friends or family unit and everyone always loves it!" – John
Philly Cheese Steak Goulash Ingredients
This like shooting fish in a barrel dinner is made with elementary ingredients, which is i of the reasons information technology is and so loved.
- Pasta
- Beef Stock
- Butter
- Garlic
- Footing Beefiness
- Cream Cheese
- Onion
- Green Pepper
- Mozzarella
- Provolone
How to Brand Philly Cheese Steak Casserole
- Cook the noodles: To deepen the season in this recipe, we are cooking the noodles in beef stock. Be certain to reserve a cup of that starchy cooking stock before draining the noodles.
- Cook the ground beef: In an oven proof skillet, cook the ground beef.
- Sauté the vegetables: Add the onion and bong pepper to the basis beef and sauté to soften.
- Drain the backlog grease: Very carefully, drain the excess grease from your skillet. I like to do this using the lid of skillet, and putting information technology just slightly ajar and tipping the skillet over my sink. The lid keeps the contents in the skillet, but that footling fissure lets out the grease.
- Add cream cheese and noodles: Stir in some cream cheese, the cooked noodles, and the reserved cooking liquid.
- Top with cheese and broil: Add a fiddling bit of provolone to the top of your skillet and bake for 20 to 25 minutes.
Why Reserve Pasta Water
Reserving pasta water is a dandy trick in cooking. Right earlier yous drain the noodles you dip a drinking glass measuring cup into the liquid and pull out 1/2 loving cup or more. The water (or in this case the h2o and beef stock mix) is full of starchiness from the noodles.
When you add starchy pasta water to a casserole like this, it helps pull the unabridged dish together in the most amazing style. I like using this play tricks in my Broccoli Pasta too.
Why Use Beef Stock
The beef stock is one of my favorite parts most this recipe. Cooking the noodles in the stock is a great way to deepen the flavor. With and so few ingredients, this is an important one.
If you aren't used to cooking your noodles in stock, I highly recommend it. Information technology is something I do in a few recipes, like this Chicken Noodle Casserole, and it is a game changer.
PRO TIP: If you are budget conscious, buy stock base. It is a powder you buy nearly the stock, and mixing it with boiling water gives you stock. It is not the aforementioned caliber as bodily stock, but it will definitely become the task washed.
Storing Leftovers
Left overs tin be stored in an air tight container in the fridge for up to iv days.
I would not recommend freezing this recipe. Since information technology is such a quick stove peak recipe, I think it is worth it to just go far from scratch.
Other Great Recipes
If yous are looking for more than like shooting fish in a barrel dinners, y'all have come to the right identify, friends!
Other big hits are:
- Beef and Broccoli Merely 25 minutes on the stove top!
- Chicken Spaghetti My kids Beloved this easy recipe.
- Turkey Meatloaf Easy to make, and the best tasting meatloaf ever.
If y'all brand this recipe or any of my others, delight come up dorsum and let me know what you think! I love hearing from you lot!
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Prep: twenty minutes
Cook: xx minutes
Total: 40 minutes
This Philly Cheese Steak Casserole is a delicious weeknight meal that your family volition love!
- 1/2 pound small shells
- 32 ounces beef stock + 32 ounces water
- ii tablespoons butter
- two garlic cloves minced
- 1 pound ground beef
- viii ounces cream cheese
- 1 green pepper diced
- 1/2 yellow onion diced
- 1/ii loving cup reserved pasta water
- ane cup shredded mozzarella
- 6 slices provolone cheese
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Preheat your oven to 350 degrees.
-
Combine the beef stock with 32 ounces of water and cook the shells in it according to packet directions. Reserve 1/ii cup of the reserved pasta water.
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In an oven proof skillet (come across note for alternative), melt the butter, cook the garlic clove for thirty seconds, then add together the bell pepper and onion and cook until tender, about 5 minutes.
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Add together in the ground beefiness, flavour with salt and pepper, and cook through. Drain the grease, then return to heat and stir in the foam cheese until melted.
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Stir in the reserved cooking liquid from the noodles, the noodles, and the shredded mozzarella.
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Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.
If your skillet is not oven proof, in pace five, transfer mixture to a greased 9 by 13 inch blistering dish. Tiptop with provolone and transfer to the oven.
Calories: 534 kcal (27%) Carbohydrates: 31 m (10%) Protein: 32 g (64%) Fatty: 32 g (49%) Saturated Fat: xviii g (113%) Monounsaturated Fat: one g Cholesterol: 127 mg (42%) Sodium: 474 mg (21%) Potassium: 33 mg (1%) Fiber: 2 g (8%) Sugar: 3 g (iii%) Vitamin A: 800 IU (16%) Vitamin C: 15.seven mg (19%) Calcium: 260 mg (26%) Iron: 3.1 mg (17%)
Grade: Primary Form
Cuisine: American
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