Looking for a fun and flavour-packed dinner idea? Our Philly Cheese Steak Mince casserole puts a tasty American twist on classic minced beef. With tender pasta, creamy cheese, and a rich, savoury filling, this dish is sure to be a hit with the whole family—especially the kids! Ready in no time, it’s a comforting, cheesy bake that brings all the flavours of a Philly cheese steak to your table.
Ingredients:
500g beef mince
250g small shell pasta
1 litre beef stock
1 litre water
30g butter
2 cloves garlic, minced
250g cream cheese
1 green capsicum, diced
1/2 brown onion, diced
125ml reserved pasta cooking water
1 cup grated mozzarella
6 slices provolone cheese (or substitute with mild cheddar or mozzarella slices if unavailable)
Instructions:
Preheat your oven to 175°C (fan bake if available).
In a large pot, mix the beef stock with water. Bring it to a boil, then cook the shell pasta as directed on the package. Before draining, save 125ml (1/2 cup) of the pasta cooking water.
Melt the butter in an oven-safe skillet over medium heat. Sauté the minced garlic for 30 seconds until it becomes fragrant. Add the diced capsicum and onion, cooking for approximately 5 minutes until they soften.
Place the beef mince in the skillet, season with Avohaven's Salt'n'Peppa (or use regular salt and pepper), and cook until the mince has browned. Remove any excess fat, then put the skillet back on the heat.
Stir the cream cheese into the mince until it is melted and well combined.
Add the reserved pasta cooking water, cooked pasta, and 1/2 cup of the grated mozzarella to the skillet. Mix everything together until fully combined.
Sprinkle the remaining 1/2 cup of mozzarella over the top of the mixture, then arrange the slices of provolone (or your substitute cheese) over the mozzarella.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbling.
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