Philly Cheesesteak Casserole

I made this Philly cheesesteak casserole for the first time after craving a classic sandwich but not wanting the fuss of assembling individual subs and I had some thinly sliced beef and bell peppers in the fridge so I thought why not turn it into a layered dish and let the oven do the work and when I pulled it out bubbling and golden with melted cheese the whole kitchen smelled like a sandwich shop in the best way. One bite in and I knew this would become a regular comfort food staple in my house.

What I love most is how it captures all the flavors of a Philly cheesesteak – the beef the onions the peppers the gooey cheese – but comes together in one simple casserole dish and it’s perfect for feeding a crowd or prepping ahead for busy nights. It’s hearty cheesy and loaded with everything I want in a cozy meal without needing a roll.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Thinly sliced beef – The star of the dish, tender and flavorful when baked.
• Bell peppers – Adds sweetness and color to balance the richness.
• Onion – Brings a savory base and great texture to the mix.
• Garlic – Adds depth and warmth to the beef and veggies.
• Cream cheese – Creates a creamy layer that holds everything together.
• Mozzarella cheese – Melts perfectly on top for that stretchy finish.
• Provolone cheese – Brings authentic Philly cheesesteak flavor.
• Olive oil – Used to sauté the veggies and beef.
• Salt and pepper – Essential for seasoning everything just right.
• Fresh parsley – For a fresh pop of color on top.

Tools You’ll Need

• Large skillet – Perfect for sautéing the beef and vegetables evenly.
• Mixing spoon – Helps combine everything together in the pan.
• Baking dish – Used to layer and bake the final casserole.
• Knife and cutting board – For slicing the peppers, onions, and garlic.
• Cheese grater – If you’re shredding fresh mozzarella or provolone.
• Oven mitts – For safely handling the hot baking dish.

Instructions

Step 1: Sauté the Peppers and Onions

I start by heating olive oil in a skillet over medium heat then I add sliced onions and bell peppers and sauté them until they’re soft and starting to caramelize and I add garlic near the end for an extra kick of flavor.

Step 2: Cook the Beef

Next I add the sliced beef into the skillet and cook just until browned and tender and I season it all with salt and pepper and stir everything together until well combined.

Step 3: Add the Creamy Layer

I reduce the heat and stir in cream cheese until it melts into the beef and veggies creating a creamy coating that brings everything together beautifully.

Step 4: Assemble the Casserole

I transfer the beef and pepper mixture into a greased baking dish and spread it out evenly then I top it with a mix of shredded mozzarella and provolone cheeses for that cheesy golden crust.

Step 5: Bake Until Bubbly

I bake the casserole at 375°F for about 20 to 25 minutes until the cheese is fully melted and starting to brown on top and I let it rest for a few minutes before serving so it sets up slightly.

Step 6: Garnish and Serve

I finish it off with some chopped fresh parsley for a little brightness and serve it warm with a side salad or roasted veggies and it’s always a hit.

Tips

If you want to lighten it up I sometimes use leaner cuts of beef or even ground beef for a quicker version. You can also add mushrooms for extra umami or use different cheeses like pepper jack or cheddar. To make it low carb I serve it as is but it also tastes amazing spooned over rice or tucked into hoagie rolls if you want the full sandwich feel.

Ways to Serve

This Philly cheesesteak casserole works great on its own or alongside a crisp green salad or roasted potatoes. It’s also perfect as a meal prep dish because it reheats so well and makes amazing leftovers. For game day I even serve it as a dip with toasted baguette slices and it disappears fast!

Frequently Asked Questions

Can I make Philly cheesesteak casserole ahead of time?

Yes, just assemble it without baking and store it in the fridge. When ready, bake as directed.

What cut of beef is best for this casserole?

Ribeye or sirloin work great, but you can also use shaved steak or thin-cut roast beef.

Can I freeze Philly cheesesteak casserole?

Yes, let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw before reheating.

Can I make it low carb?

Absolutely, this casserole is naturally low in carbs if served without bread or pasta.

See You in the Kitchen

I hope you give this Philly cheesesteak casserole a try! It’s cheesy hearty and packed with flavor and I’d love to hear what twist you put on yours. Whether it’s for dinner game day or make-ahead meals this dish always satisfies.

Happy Cooking!

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