Philly Cheesesteak Casserole Recipe
If you’re a fan of comfort food with a unique twist and want the flavors of classic cheesesteak without the fuss, this Philly Cheesesteak Casserole will become your new go-to weeknight dinner. Imagine all those signature ingredients—tender beef, sweet bell peppers, onions, gooey cheese—layered together and kissed by a creamy egg custard, ready in just under an hour and with almost no fuss. This one-dish wonder checks off that craving for a hearty meal while keeping things easy and low-carb, making it a surefire hit for family dinners, potlucks, or satisfying leftovers.
Ingredients You’ll Need
Every component in this Philly Cheesesteak Casserole plays a starring role, creating a perfect balance of savory beef, colorful veggies, and ultra-creamy, cheesy goodness. Don’t worry about fancy ingredients—they’re all straightforward and easy to find, with each one making a true difference in flavor, texture, and that signature cheesesteak vibe.
- Ground beef or shaved steak: Brings rich, meaty flavor—ground beef gives all-American comfort, while shaved steak offers authentic cheesesteak texture.
- Olive oil: Adds a hint of smoothness and helps brown the meat and sauté those veggies just right.
- Green bell pepper: Offers crunch and color, plus that classic cheesesteak bell pepper note.
- Red bell pepper: Sweetens the profile and makes every bite pop with color.
- Onion: Sweetens and rounds out the flavors—don’t skip it!
- Garlic: Lends irresistible aromatic depth to the filling.
- Worcestershire sauce: A little goes a long way in boosting that umami, beefy depth.
- Salt: Brings all the flavors forward; adjust to your taste.
- Black pepper: Adds a gentle heat and complexity.
- Cream cheese: Smoothes out the filling and adds a wonderful creaminess.
- Sour cream: Provides a tangy lift and helps make the filling rich without heaviness.
- Shredded provolone cheese: Authentic cheesesteak flavor—melts beautifully for that gooey topping.
- Shredded mozzarella cheese: Brings stretch and extra meltiness to the cheesy crust.
- Eggs: Help set the casserole and create a light, satisfying texture.
- Heavy cream: Makes the “custard” extra luscious and ensures the casserole is never dry.
- Chopped parsley (optional): Sprinkled on at the end for a fresh, bright finish.
How to Make Philly Cheesesteak Casserole
Step 1: Get Prepped and Ready
Preheat your oven to 375°F (190°C) so it’s nice and hot when the casserole is ready to bake. Grab a 9×13-inch baking dish and either grease it up with a little oil or give it a coat of nonstick spray. This will ensure that gorgeous, melty cheese slides right out later!
Step 2: Brown the Beef or Steak
In a large skillet over medium heat, add your olive oil and swirl to coat. Toss in the ground beef or shaved steak and cook, stirring and breaking the meat apart, until every bit is browned and no pink remains. If there’s excess fat, go ahead and drain it—but leave a little for flavor.
Step 3: Sauté the Veggies
Add your diced green and red bell peppers, onion, and garlic straight into the skillet with the browned beef. Sauté everything together for about 4–5 minutes, until that wonderful trio is softened and fragrant. This step transforms the mixture into that unmistakable Philly Cheesesteak Casserole filling.
Step 4: Build in Creamy Flavor
Turn off the heat, then stir in the Worcestershire sauce, salt, and black pepper. Next, add the cream cheese right to the hot skillet—it will melt into the beef and veggies, coating everything with a silky richness. Stir in the sour cream last, for a perfectly balanced tang.
Step 5: Whisk the Egg Mixture
In a separate bowl, whisk together the eggs and heavy cream until smooth and well combined. This quick custard helps bind the casserole while keeping it tender and light—it’s like a secret ingredient to perfect texture!
Step 6: Layer and Cheese It Up
Pour your creamy beef and veggie mixture evenly into the prepared baking dish. Gently spread it out to the corners. Then, pour the egg and cream mixture all over the top, making sure every nook gets a bit of custard. Finally, sprinkle on the provolone and mozzarella cheeses for a bubbly golden lid.
Step 7: Bake to Golden Perfection
Slide the dish into the oven, uncovered. Bake for 25–30 minutes, or until the cheese is melted, bubbling, and just starting to take on golden brown spots. Let the casserole sit for about 5 minutes after baking—this makes slicing and serving much easier. Finish with a scatter of parsley for a burst of freshness.
How to Serve Philly Cheesesteak Casserole
Garnishes
A sprinkling of chopped fresh parsley is classic and gives a lovely pop of color, especially against the rich, golden cheese. For extra zing, a few thinly sliced scallions, or even a drizzle of hot sauce, can wake up the flavors. Feel free to get playful—a handful of crispy fried onions or a dash of smoked paprika takes it over the top.
Side Dishes
This casserole pairs beautifully with light, crunchy sides that balance its richness. Try a simple mixed greens salad with vinaigrette, roasted broccoli, or even a tangy tomato and cucumber salad. If you’re carb-craving, serve with toasted hoagie rolls, garlic bread, or classic steak fries to mirror the full cheesesteak experience.
Creative Ways to Present
Philly Cheesesteak Casserole is perfect for a family-style dinner, but you can also serve it in individual ramekins for a dinner party twist. For a picnic or game day, spoon it into soft rolls for a “deconstructed” cheesesteak sandwich. Or use leftovers for a savory breakfast scramble or fold into a tortilla for a lunch wrap—delicious and unexpected!
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Casserole keeps wonderfully in the fridge. Let it cool to room temperature, then cover tightly with plastic wrap or transfer to an airtight container. It’ll stay fresh for up to 4 days, making it perfect for meal prepping your lunches or quick grab-and-go dinners.
Freezing
If you want to freeze the casserole, either bake and cool it completely first or assemble it (unbaked) and wrap well before freezing. Write the date on the foil, and it’ll keep for up to 2 months. Thaw in the fridge overnight before reheating or baking.
Reheating
For best results, reheat Philly Cheesesteak Casserole gently in the oven at 350°F until warmed through and the cheese is gooey again—about 20–25 minutes if reheating a large batch. For individual slices, the microwave works, but the oven keeps the top nicely crisp.
FAQs
Can I use a different kind of meat?
Absolutely! Ground beef is easy and always delicious, but for a more authentic cheesesteak flavor, thinly sliced ribeye or even deli roast beef works beautifully. Just adjust the cooking time slightly since shaved steak cooks faster than ground beef.
Is Philly Cheesesteak Casserole low carb?
Yes, it’s naturally low in carbs thanks to the lack of bread and a focus on hearty protein, veggies, and a creamy cheese custard. It’s a fantastic choice if you’re eating low-carb or gluten-free (just check your labels to be sure).
Can I add mushrooms or other veggies?
Definitely! Sautéed mushrooms bring extra umami and make the casserole even more “steakhouse”—you can also toss in spinach, jalapeños, or swap colored peppers as you like. Just try to keep the quantities in balance so the casserole doesn’t get watery.
How do I know when the casserole is set?
You’ll see the cheese melted and bubbly, and the center should look firm but still slightly jiggly. Letting it rest for 5 minutes after baking helps it set up perfectly for slicing without being runny.
Can this be made ahead for meal prep?
Yes! Prep and bake the casserole up to 3–4 days in advance. Store in the fridge, and reheat individual servings for super easy lunches or dinners. It’s also easy to freeze, so you can double the batch and have ready-to-go meals whenever you like.
Final Thoughts
If you’re craving a cozy, flavor-packed meal that brings everyone to the table, give this Philly Cheesesteak Casserole a try. It’s comforting, incredibly satisfying, and simple enough for any night of the week. Trust me, your family and friends will be asking for seconds!
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Philly Cheesesteak Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Philly Cheesesteak Casserole recipe is a delicious twist on the classic sandwich, featuring all the flavors you love in an easy-to-make casserole. With tender beef, colorful bell peppers, and creamy cheeses, this dish is sure to be a hit with your family.
Ingredients
Ground Beef Mixture:
- 1 1/2 pounds ground beef or shaved steak
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Mixture:
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs, lightly beaten
- 1/4 cup heavy cream
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the beef: In a skillet, brown the ground beef or shaved steak in olive oil. Add peppers, onion, and garlic. Stir in Worcestershire sauce, salt, and pepper.
- Add cheese: Turn off heat and mix in cream cheese until melted. Stir in sour cream.
- Prepare egg mixture: Whisk together eggs and heavy cream in a separate bowl.
- Assemble casserole: Spread beef mixture in a baking dish. Pour egg mixture over the top. Sprinkle with provolone and mozzarella cheese.
- Bake: Bake uncovered for 25–30 minutes until cheese is melted and bubbly. Let rest before serving. Garnish with parsley.
Notes
- For a more authentic flavor, use thinly sliced ribeye or deli roast beef.
- Enhance with sautéed mushrooms or pepper jack cheese for extra taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
