Philly Cheesesteak Casserole

By spend with pennies

Ingredients

8 ounces cavatappi (or other medium pasta)
1 pound lean ground beef
2 teaspoons steak seasoning (such as Montreal steak spice)
1 large onion (thinly sliced)
8 ounces brown mushrooms (or white mushrooms, sliced)
1 large green bell pepper (seeded and sliced)
3 tablespoons salted butter
3 tablespoons all purpose flour
1¾ cups beef broth
cup half and half (or evaporated milk)
1 teaspoon Dijon mustard
1 beef bouillon cube
½ teaspoon black pepper
¾ cup shredded Swiss cheese
1½ cups shredded pepper jack cheese (divided)

Prep Time20mins
Cook Time60mins
Servings6

Instructions

Preheat oven to 350. Bring a large pot of salted water to a boil. Grease a 9x13-inch baking dish.

Once water is boiling, add pasta and cook until al dente, according to package directions. Drain well and transfer to the prepared baking dish.

While the pasta is cooking, heat a large 12-inch skillet over medium-high heat. Add the ground beef and cook for 2 to 3 minutes without stirring to form a crust. Continue cooking, breaking the meat up with a spoon, until no longer pink. Stir in the steak seasoning. Transfer the beef to the prepared baking dish, leaving a teaspoon of the grease in the skillet.

Add the onions, mushrooms, and peppers to the skillet and cook until tender, about 8 to 10 minutes. Transfer to the baking dish.

To the same skillet over medium heat, add the butter and flour and cook for 1 minute. Gradually whisk in the beef broth, stirring after each addition until smooth. Add the half-and-half, Dijon mustard, bouillon cube, and pepper. Simmer for 3 to 4 minutes or until thickened. Remove from the heat and whisk in the Swiss cheese and ½ cup of pepper jack cheese until smooth.

Pour the sauce over the pasta, beef, and veggies in the baking dish and toss to coat. Spread the remaining 1 cup of pepper jack cheese over the top.

Bake for 25 to 30 minutes or until bubbly and cheese is melted.