Oh, you guys. I have a recipe for you today that is just… pure comfort. You know those nights when dinner feels like a mountain to climb? Or when you just want something ridiculously satisfying without all the fuss? This Philly cheesesteak casserole is my absolute savior. It’s like a warm, cheesy hug on a plate, and honestly, it tastes so much like the real deal, but with way less effort. If you’ve ever craved a classic Philly cheesesteak but thought, “Ugh, the bread, the assembly, the mess,” then this is your answer. It’s a game-changer, and I’ve lost count of how many times it’s saved my weeknight dinners. My family devours this, and I’m pretty sure yours will too!
What is Philly Cheesesteak Casserole?
So, what exactly is this magical dish I’m raving about? Think of it as all the incredible, savory flavors of a classic Philly cheesesteak – the thinly sliced steak, the sautéed onions and peppers, the gooey cheese – all baked together into a hearty, comforting casserole. Instead of being piled onto a long roll, all those delicious components are layered or mixed into a creamy, cheesy base, often with some kind of binder to hold it all together. It’s essentially deconstructed and re-imagined into an easy, bake-and-serve meal. The name itself just evokes that beloved sandwich, right? It’s the soul of a cheesesteak, without the structural integrity of bread holding it all precariously. It’s familiar, comforting, and just plain delicious.
Why you’ll love this recipe?
Honestly, there are so many reasons why this Philly cheesesteak casserole has become a staple in my kitchen, and I bet it will in yours too. First off, the flavor is just out of this world. You get that savory depth from the steak and onions, a little sweetness from the peppers, and then that glorious, stretchy, melty cheese. It’s everything you love about a cheesesteak, but amplified because it’s all melded together in the oven. And the simplicity? Oh my gosh. It’s honestly a lifesaver on busy weeknights. You can prep a lot of the components ahead of time, and when it’s time for dinner, it’s mostly just assembly and baking. No fancy techniques needed, I promise!
Plus, it’s incredibly budget-friendly. You’re using common ingredients that don’t break the bank, which is always a win in my book. And the versatility! While I love it as is, you can totally customize it. Add mushrooms if you’re a mushroom fan (I sometimes do!), use different kinds of cheese, or even add a little kick with some crushed red pepper flakes. It’s also a fantastic way to use up leftover cooked steak if you happen to have some. What I love most, though, is how it appeals to everyone. My picky eaters actually eat this without complaint, which is basically a miracle. It’s also a great alternative if you’re trying to cut down on carbs a bit, though you wouldn’t even miss the bread!
How do you make Philly Cheesesteak Casserole?
Quick Overview
The process is beautifully straightforward. We’ll start by sautéing our steak, onions, and peppers until they’re perfectly tender and slightly caramelized. Then, we’ll whip up a simple, creamy, cheesy mixture that acts as the binder. Everything gets layered or tossed together in a baking dish and baked until it’s bubbly, golden, and utterly irresistible. It’s designed to be minimal fuss, maximum flavor, and it delivers every single time. You’ll be amazed at how quickly it comes together, making it a perfect candidate for even the most hectic evenings.
Ingredients
For the main casserole base:
1.5 lbs thinly sliced ribeye steak or sirloin steak (ask your butcher to slice it for you, or pop it in the freezer for 30 minutes and slice it yourself – it makes it SO much easier!)
1 large yellow onion, thinly sliced
1 large green bell pepper, thinly sliced (you can mix in red or yellow too!)
2 tablespoons olive oil, plus more for sautéing
4 ounces cream cheese, softened (full-fat is best for creaminess!)
1/2 cup sour cream (again, full-fat makes a difference!)
1/4 cup milk (any kind works, I’ve even tested with almond milk and it was still creamy!)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
8 ounces shredded provolone cheese (this is classic, but mozzarella or a mix works too!)
8 ounces shredded cheddar cheese (for that extra cheesy goodness!)
For Serving (Optional but Recommended!):
Chopped fresh parsley
Extra shredded cheese for topping
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven heats up, grab a nice, sturdy 9×13 inch baking dish. I like to give it a little spray of cooking spray or a light brush of olive oil, just to be safe and prevent any sticking. It’s a little extra step that can save you a lot of scrubbing later, trust me!
Step 2: Sauté the Steak and Veggies
Now, let’s get that delicious cheesesteak flavor going. Heat about 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Add your thinly sliced steak in batches – you don’t want to overcrowd the pan, or the steak will steam instead of getting that nice sear. Cook for just 1-2 minutes per side until browned. Remove the steak and set it aside on a plate. Don’t worry if it’s not fully cooked through; it will finish cooking in the oven. Add another tablespoon of oil to the same pan if needed, then toss in your sliced onions and bell peppers. Cook, stirring occasionally, for about 5-7 minutes until they’re softened and just starting to get a little color. Season them with a pinch of salt and pepper.
Step 3: Make the Creamy Base
In a medium bowl, combine the softened cream cheese, sour cream, and milk. Whisk them together until they’re smooth and creamy. Stir in the Worcestershire sauce, garlic powder, salt, and pepper. Taste it and adjust the seasonings if you think it needs a little more oomph. This mixture is going to bind everything together and make the casserole wonderfully rich and decadent.
Step 4: Combine Everything
Now for the fun part! Add the cooked steak back into the skillet with the softened onions and peppers. Pour about half of the creamy cheese mixture over the steak and veggies and stir gently to coat everything. Then, add about half of the shredded provolone and cheddar cheese and stir again until it’s starting to melt. You want all those glorious cheesesteak bits coated in cheesy goodness.
Step 5: Assemble the Casserole
Pour the steak and veggie mixture into your prepared baking dish, spreading it out evenly. Dollop the remaining creamy cheese mixture over the top, and then sprinkle the remaining provolone and cheddar cheese evenly over everything. Make sure to get cheese all the way to the edges!
Step 6: Bake to Golden Perfection
Pop the baking dish into your preheated oven. Bake for 20-25 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese on top is beautifully melted and golden brown. If you like a more browned, crispier cheese topping, you can pop it under the broiler for a minute or two at the very end, but watch it like a hawk so it doesn’t burn!
Step 7: Rest and Serve
This is the hardest part: letting it rest! Let the casserole sit for about 5-10 minutes after taking it out of the oven. This allows the cheeses to set up a little, making it easier to serve. Garnish with some fresh chopped parsley if you like, and serve it up hot! This dish is perfect on its own, but I’ll give you some serving ideas next!
What to Serve It With
This Philly cheesesteak casserole is so hearty and satisfying, it truly shines on its own. But if you’re feeling like adding a little something extra or want to make it a more complete meal, I have some ideas that I’ve tested and loved. For breakfast, believe it or not, a small scoop of this is surprisingly good alongside some scrambled eggs, especially if you want something savory and substantial to start your day. Just a little bit! For brunch, I love serving it with a simple side salad with a bright, vinaigrette dressing to cut through the richness. It feels a bit more elegant that way.
As a dessert… okay, maybe not *dessert* dessert, but as a late-night snack that feels incredibly indulgent? It’s perfect. I’ll sometimes just have a small bowl of it when a craving hits hard after dinner. For cozy snacks or a casual dinner, it’s fantastic with some crunchy crusty bread for dipping into all those cheesy juices, or even a side of roasted broccoli or green beans for a bit of added green. My family’s favorite way to have it is just scooping it straight from the dish with a fork, no fuss required! Sometimes we’ll have it with a side of tater tots because, well, why not? It’s a crowd-pleaser, and the possibilities for pairing are endless.
Top Tips for Perfecting Your Philly Cheesesteak Casserole
I’ve made this Philly cheesesteak casserole more times than I can count, and through those countless dinners, I’ve picked up a few tricks that I think make a big difference. For the steak, slicing it super thin is key. If you’re not using pre-sliced meat, my biggest tip is to pop your steak into the freezer for about 30-45 minutes before you slice it. It firms it up just enough so you can get those paper-thin slices without a struggle. Trying to slice a super soft piece of meat is just… frustrating! Also, remember to cook the steak in batches. Overcrowding the pan will steam the meat, and you’ll lose that nice browned flavor. You want a quick sear, not to boil it!
When it comes to the creamy base, don’t skimp on the full-fat cream cheese and sour cream if you can help it. They really contribute to that luscious, decadent texture that makes this casserole so comforting. If you’re worried about it being too rich, you can try using a lighter sour cream, but the texture might change slightly. For mixing the cheese into the steak and veggies, I find it’s best to add it while everything is still warm from sautéing. It helps it melt nicely and coat everything evenly without getting clumpy. And speaking of cheese, I always recommend shredding your own cheese from a block if you have the time. Pre-shredded cheese has anti-caking agents that can sometimes make your casserole a little less gooey.
If you’re feeling adventurous with the cheese blend, try adding a little bit of smoked gouda or even a spicy pepper jack for a kick. It really elevates the flavor. When it comes to baking, make sure your oven is fully preheated. A hot oven ensures that the casserole bakes evenly and the cheese gets that lovely golden-brown finish. And don’t be afraid to let it rest for a few minutes after it comes out! I know it’s tempting to dig in immediately, but that short resting period makes all the difference in how well it slices and serves. My final little secret? A sprinkle of everything bagel seasoning on top before baking can add a fantastic extra layer of flavor if you’re feeling bold!
Storing and Reheating Tips
This Philly cheesesteak casserole is just as good, if not better, the next day, which makes it perfect for leftovers. If you have any, that is! At room temperature, it’s best to cover it tightly with plastic wrap or foil and enjoy it within two hours. For refrigerator storage, once the casserole has cooled down a bit, transfer any leftovers to an airtight container or cover the baking dish tightly. It should stay fresh and delicious in the fridge for about 3-4 days. I often make a double batch just so I’m guaranteed to have leftovers for lunch the next day!
If you want to freeze portions for a future emergency (which, let’s be honest, a craving for this counts as an emergency!), let the casserole cool completely. You can freeze individual portions in freezer-safe containers or freeze the entire dish. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep in the freezer for about 2-3 months. When you’re ready to reheat, the best method depends on how you stored it. For refrigerated leftovers, you can simply reheat individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F (175°C) oven until heated through, usually about 20-25 minutes. For frozen portions, thaw them overnight in the refrigerator first, then reheat as you would refrigerated leftovers. If reheating from frozen in the oven, it will take longer, so be patient! I’ve found that a little extra sprinkle of cheese on top before reheating can revive that melty, gooey topping.
Frequently Asked Questions
Final Thoughts
Seriously, if you are looking for a dinner that is big on flavor, incredibly comforting, and surprisingly easy to pull off, you *have* to try this Philly cheesesteak casserole. It’s become one of those recipes I turn to again and again when I want something delicious without the stress. It’s the kind of meal that just makes everyone happy, and that’s what cooking is all about, right? It takes all the best parts of a beloved sandwich and transforms them into a fuss-free, bake-and-serve masterpiece. It’s a hug in a dish, and I genuinely hope it becomes a go-to for you too.
If you love hearty, cheesy bakes like this, you might also want to check out my recipe for a Loaded Baked Potato Casserole or my Cheesy Chicken Broccoli Bake – they’re in a similar vein of comforting goodness! I can’t wait to hear what you think of this Philly cheesesteak casserole. Let me know in the comments if you try it, how you customize it, or any fun family reactions you get! Happy baking (or, you know, assembling and baking)!
Philly cheesesteak casserole
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 large onion thinly sliced
- 1 large green bell pepper thinly sliced
- 0.5 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup mayonnaise
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 0.5 pound sliced steak-ums or thinly sliced ribeye steak
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
- Add the sliced onion and bell pepper to the skillet with the ground beef. Cook until softened, about 5-7 minutes.
- Stir in the beef broth, Worcestershire sauce, garlic powder, salt, and pepper. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
- If using sliced steak-ums, add them to the skillet and cook for 2-3 minutes, or until just cooked through. If using thinly sliced ribeye, add it and cook until browned.
- In a small bowl, mix together the mayonnaise and both shredded cheeses.
- Spread the meat and vegetable mixture evenly into the prepared baking dish.
- Top the mixture with the cheese and mayonnaise mixture, spreading it evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let stand for a few minutes before serving.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
