1-Step 1: Cook the 1/2 pound small shell pasta in a mix of 32 ounces beef stock and 32 ounces water, following the package directions. Before draining, set aside 1/2 cup of the cooking liquid; it helps bind the casserole later. This step enhances the flavor, making your Philly cheese steak casserole taste richer than ever.

2-Step 2: In an ovenproof skillet, melt 2 tablespoons butter over medium heat. Add 2 minced garlic cloves and cook for a moment, then toss in 1 diced green pepper and 1/2 diced yellow onion. Sauté until they’re tender, about 5 minutes, building a flavorful base for your beef.

3-Step 3: Add 1 pound ground beef to the skillet, seasoning with salt and pepper to taste. Cook it thoroughly and drain any excess grease carefully to keep the other ingredients intact. This keeps the casserole from becoming greasy while locking in that savory beef flavor.

4-Step 4: Stir in 8 ounces cream cheese until it melts into the mixture. Then, add the reserved 1/2 cup pasta water, the drained pasta, and 1 cup shredded mozzarella cheese, stirring everything together. Top with 6 slices of provolone cheese and bake for 20 to 25 minutes until it’s bubbly. If you don’t have an ovenproof skillet, transfer the mix to a greased baking dish first.