Philly Cheesesteak Casserole
Ingreadient
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16 ounces bowtie pasta
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3 tablespoons olive oil, divided
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1 pound ground beef
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1 poblano pepper or green bell pepper, thinly sliced
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1 red or yellow bell pepper, thinly sliced
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1 cup thinly sliced sweet onion
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2 cloves garlic, minced
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1 teaspoon dried oregano
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3/4 teaspoon salt
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1/4 teaspoon crushed red pepper
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3 tablespoons all purpose flour
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1 (14.5-ounce) can lower sodium beef broth
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1 (8-ounce) package cream cheese, softened and cut up
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1 1/2 cups shredded provolone cheese, divided
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1 cup soft bread crumbs
Direction
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Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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Cook pasta according to package directions; drain. Add to the prepared baking dish.
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Meanwhile, heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add ground beef, and cook for 4 minutes. Add peppers and onions. Cook until beef is browned and vegetables are tender, about 8 minutes.
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Season with garlic, oregano, salt and crushed red pepper. Cook until fragrant, 1 minute. Dust with flour and cook, stirring, for 1 minute.
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Mix in broth, and bring to a boil, stirring, until thickened and bubbly.
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Add cream cheese to the skillet. Cook and stir until melted.
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Stir in 1 cup provolone cheese until melted.
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Add mixture to the baking dish; stir to combine. Top with remaining 1/2 cup provolone cheese.
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Toss bread crumbs with remaining 2 tablespoons olive oil in a small bowl to coat. Spread over the mixture.
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Bake until browned and bubbly, 20 minutes.
