Philly Cheesesteak Casserole

A hearty, flavorful bake that captures the essence of a classic Philly cheesesteak—but in easy, bake-and-go casserole form. I love how it layers tender beef, peppers, onions, and gooey cheese for a comforting and satisfying meal that’s perfect for any night of the week.

Why You’ll Love This Recipe

I really appreciate how this casserole brings everything I love about a Philly cheesesteak—beefy flavor, sautéed veggies, melty cheese—without the hassle of assembling sandwiches. It’s effortless to prep, bakes in one dish, and fills the kitchen with an irresistible aroma. Plus, it’s great for feeding a crowd or enjoying leftovers all week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thinly sliced beef (ribeye or sirloin)

• Bell peppers, sliced (green, red, or both)

• Onion, thinly sliced

• Garlic cloves, minced

• Cream cheese, softened

• Beef broth

• Sliced provolone or mozzarella cheese

• Olive oil or butter

• Salt and pepper

• Optional: Worcestershire sauce

directions

1. Preheat oven to 375 °F (190 °C). Lightly grease a baking dish.

2. In a skillet over medium-high heat, sauté sliced peppers and onions in olive oil until softened—about 5–7 minutes. Add garlic and cook another minute, then transfer to the casserole dish.

3. In the same skillet, add a little more oil or butter, then cook the thinly sliced beef until it’s browned. Season with salt, pepper, and a splash of Worcestershire sauce if using.

4. Pour beef broth into the skillet to deglaze, scraping up any brown bits, and stir in cream cheese until the mixture is creamy and smooth.

5. Spread the beef and creamy sauce over the pepper-onion layer in the casserole dish.

6. Top everything with slices of provolone or a generous sprinkle of mozzarella.

7. Bake for about 15–20 minutes, or until cheese is melted, bubbling, and lightly golden.

8. Let sit for a few minutes before serving to help the layers set up and make slicing easier.

Servings and timing

This casserole serves 6 people comfortably.

• Prep: 15 minutes

• Cook veggies and beef: 15 minutes

• Bake: 15–20 minutes
  Total time is about 45 minutes from start to finish—great for a quick and hearty dinner.

Variations

• I sometimes swap beef for thinly sliced chicken breast or turkey for a lighter version.

• I swap cream cheese for ricotta or sour cream for different creamy textures.

• Adding mushrooms or banana peppers is a great way I boost flavors.

• I make it spicy by stirring in jalapeños or topping with pepper jack cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions with a drop of broth or cream for about 1–2 minutes or warm the whole dish in a 350 °F oven for 10–15 minutes until warmed through and bubbly again.

FAQs

Can I prep this ahead of time?

Yes. I assemble it up to a day in advance, cover it, and refrigerate. I bake it straight from the fridge, adding a few extra minutes to ensure it’s heated thoroughly.

What’s the best cheese to use?

I prefer provolone for its classic Philly flavor, but mozzarella or pepper jack also melt beautifully and taste delicious.

Can I make this low-carb?

Absolutely. It’s already low-carb if served without a crust—just skip any bread and pair it with a fresh salad or steamed green veggies.

Can I use frozen peppers and onions?

Yes—just thaw and drain them first so they don’t add excess moisture to the casserole.

How do I make it spicier?

I add diced jalapeños or a dash of hot sauce into the creamy sauce, and sometimes top with pepper jack cheese for an extra kick.

Conclusion

This Philly Cheesesteak Casserole delivers all the comforting flavors of a classic sandwich in a simple, bake-and-serve format. It’s creamy, cheesy, and loaded with beef and veggies—sure to satisfy cravings without any fuss. I always feel like I’m treating myself when I serve this one, and I think you will, too!

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