Philly Cheesesteak Casserole (BEST Easy Recipe!)
Introduction
Close your eyes and picture it: the savory perfume of browned beef mingling with sweet, caramelized onions and roasted bell peppers, all wrapped in molten provolone and a silky cream-cheese sauce. Each forkful delivers a satisfying contrast — tender, juicy strips of beef, soft but still-structured vegetables, and a golden, bubbling top that cracks into creamy ribbons. This casserole takes the iconic street-sandwich flavors of a Philly cheesesteak and turns them into a cozy, shareable dish that warms both belly and heart.
It’s perfect for weeknight dinners when you want something fast but comforting, for weekend gatherings where you need a crowd-pleaser that’s easy to scale, and for chilly weekends when you crave something rich and nostalgic. Make it for game day, a potluck, or a languid Sunday supper — it’s the kind of recipe that invites seconds and sparks conversation.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 25 minutes (stovetop + oven time)
- Total Time: 40 minutes
- Servings: 8
- Difficulty Level: Easy — great for cooks of all skill levels
Nutrition Highlights
Estimated nutrition per serving (based on 8 servings). These values are approximate and calculated using USDA FoodData Central values and standard nutrition databases; consider them guidelines rather than exact lab results.
- Calories: ~465 kcal
- Protein: ~38 g
- Total Fat: ~31 g
- Saturated Fat: ~15 g
- Total Carbohydrates: ~4–5 g
- Dietary Fiber: <1 g
- Sugars: ~2 g
- Sodium: variable (cheese and seasoning make this moderate to high)
Notes on accuracy and health context:
- These estimates were derived from common food-composition databases (USDA FoodData Central) and rounded for clarity. Actual nutrition will vary with specific beef cuts, cheese brands, and ingredient substitutions.
- If you’re watching saturated fat or sodium, consider the substitutions suggested below (leaner beef, lower-sodium cheeses) and always consult a registered dietitian or trusted sources like the USDA and Mayo Clinic for personalized guidance.
Why You’ll Love It
This casserole wins on multiple fronts:
- Flavor: It preserves the trademark cheesesteak savoriness — beefy, peppery, slightly sweet onions, and rich, tangy cheese — but concentrates it so every bite is loaded with taste.
- Ease & Speed: Thin-sliced beef cooks quickly and combines with a simple cream-cheese sauce for no-fuss assembly. You don’t need to manage multiple pans for sandwiches or rolls.
- Social & Comfort Factor: It’s communal and comforting. Serve it at family dinners, casual get-togethers, or game-day spreads; guests can scoop generous portions, and leftovers reheat beautifully.
- Versatility: Swap proteins or cheeses to fit dietary needs, or batch it for freezer-friendly meal prep.
How to Make Philly Cheesesteak Casserole (BEST Easy Recipe!)
Ingredients
- 1 Tbsp olive oil
- 2 lb thinly sliced beef (ribeye, sirloin, or top round)
- 1 small onion, sliced
- 2 bell peppers, sliced (any color)
- 2 cups button or baby bella mushrooms, sliced (optional)
- 2 cups shredded provolone (or provolone slices)
- 4 oz cream cheese
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or 1/2 tsp salt + 1/2 tsp garlic powder)
- 1/2 tsp ground black pepper
- Garnish: chopped fresh parsley (optional)
Optional ingredients and substitutions
- Cheese: Swap provolone for mozzarella, American, cheddar, or a blend. Use reduced-fat cheese to cut calories.
- Beef alternatives: Thin-sliced chicken breast, turkey, or plant-based beef for a vegetarian/vegan-friendly swap.
- Dairy-free: Use vegan cream cheese and dairy-free shredded cheese for a vegan casserole.
- Add-ins: Sliced banana peppers, jalapeños for heat, or a splash of heavy cream for an even richer sauce.
Directions
- Preheat the oven to 350°F (175°C).
- Heat a large skillet (cast-iron or oven-proof is ideal) over medium-high heat and add 1 Tbsp olive oil.
- Add the thinly sliced beef to the hot skillet. Season with the garlic salt and black pepper. Cook, stirring occasionally, until the beef is nicely browned (about 4–6 minutes). Remove the beef from the pan and set aside. Leave about 2 Tbsp of rendered grease in the skillet; if there isn’t enough, add an extra teaspoon of olive oil.
- Add the sliced bell peppers, onion, and mushrooms (if using) to the skillet. Sauté over medium heat until softened and beginning to caramelize, about 6–8 minutes.
- Stir in the Worcestershire sauce, beef broth, and cream cheese. Reduce heat to medium-low and stir until the cream cheese melts and the sauce is smooth and combined.
- Return the browned beef to the skillet and mix everything together so the meat and vegetables are coated in the sauce. Taste and adjust seasoning (add more salt, pepper, or Worcestershire as needed).
- If your skillet is large and oven-proof, spread the mixture evenly in the skillet. If not, transfer the mixture to a 9×13-inch baking dish and spread it evenly.
- Sprinkle the shredded provolone cheese evenly over the top (or arrange provolone slices).
- Bake in the preheated oven for 15 minutes, or until the casserole is heated through and the cheese is melted.
- If you prefer a crisp, browned cheese crust, broil on high for 2–3 minutes — watch closely to prevent burning.
- Remove from oven, garnish with chopped fresh parsley if desired, and serve hot.
Practical tips
- Don’t overcook the beef in step 3; thin slices cook fast and should brown but remain tender.
- If the pan gets too dry while cooking vegetables, add a splash of beef broth instead of extra oil.
- When broiling, keep the oven door slightly ajar and stay attentive — broiling goes from golden to burnt quickly.
- If using frozen thin-sliced beef, thaw thoroughly and pat dry to ensure proper browning.
Serving Suggestions
- Serve spooned over toasted hoagie rolls for a deconstructed cheesesteak sandwich experience.
- Offer it over a bed of steamed rice, mashed potatoes, or buttered egg noodles for a heartier plate.
- For a lower-carb option, scoop onto a bed of sautéed greens (spinach or kale) or serve with cauliflower rice.
- As an appetizer, spoon warm casserole onto small slider buns or crostini.
- Pairings: crisp green salad, roasted potatoes, or simple coleslaw. For drinks, a hoppy beer, a light red wine (like a Pinot Noir), or a sparkling iced tea work beautifully.
Storage Instructions
- Room temperature: Do not leave the casserole out more than 2 hours (per USDA food-safety guidance). Bacteria grow quickly in the danger zone (40–140°F / 4–60°C).
- Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop or in the oven to 165°F (74°C) before serving.
- Freezer: Freeze in a freezer-safe container or wrapped tightly for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot throughout.
Chef’s Advice
- Best beef cuts: For authentic flavor and tenderness, thinly sliced ribeye is ideal. If you want leaner meat, top round or sirloin works fine — just don’t overcook.
- Texture balance: Aim for tender-crisp vegetables rather than fully mushy; they add contrast to the creamy sauce.
- Cheese melting: Provolone melts well and adds that classic Philly tang; if you want a silkier melt, mix provolone with a small amount of mozzarella.
- Sauce consistency: If the sauce seems too thin after combining, simmer a couple more minutes to reduce; if too thick, loosen with a splash of beef broth.
- Make-ahead: Prepare through step 6, then cool and refrigerate. When ready to serve, return to skillet/dish, top with cheese, and bake as directed.
Delicious Variations
- Low-Carb / Keto: Omit any bread; serve over cauliflower rice or a bed of wilted spinach. Use full-fat cheeses and keep the cream cheese for richness.
- Vegetarian/Vegan: Use thinly sliced seitan or seasoned portobello strips instead of beef. Swap cream cheese and shredded provolone for vegan alternatives and adjust broth to vegetable broth.
- Spicy Buffalo Cheesesteak: Add 2–3 tbsp of your favorite hot sauce to the cream-cheese sauce, use pepper jack or a sharp cheddar blend, and garnish with blue cheese crumbles and sliced green onions.
- Mediterranean Twist: Substitute provolone with shredded kasseri or a mild feta blend, add sliced roasted red peppers, and finish with a squeeze of lemon and chopped oregano.
Frequently Asked Questions
Q: Can I make this vegetarian?
A: Yes — swap the beef for thinly sliced seitan, large sliced portobellos, or a plant-based beef substitute and use vegetable broth and vegan cheeses for a vegetarian/vegan version.
Q: How do I reduce sodium and saturated fat?
A: Use leaner beef cuts or ground turkey, opt for reduced-fat or lower-sodium cheese, reduce the added salt, and increase vegetables to stretch flavor with fewer calories.
Q: Can I freeze leftovers?
A: Yes — freeze in airtight containers for up to 2–3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.
Q: My casserole is watery — how do I fix it?
A: Simmer uncovered on the stove a few extra minutes before baking to reduce excess liquid; also ensure beef is well-drained after cooking if it releases a lot of juices.
Q: Can I prepare this ahead of time?
A: Absolutely. Assemble through step 6, cool, then refrigerate. When ready to serve, add cheese and bake as directed.
Conclusion
This Philly Cheesesteak Casserole marries nostalgia with convenience — the bold, familiar flavors of a sandwich reimagined into a shareable, oven-bubbled comfort dish. Give it a whirl on a busy weeknight or bring it to your next gathering; it’s easy to scale and simple to customize.
For another take on this crowd-pleasing casserole, check out this popular Philly Cheese Steak Casserole Recipe – Viral Recipe, and for a low-carb/wholesome variation, see Philly Cheesesteak Casserole – Wholesome Yum.
If you make it, I’d love to hear how you customized yours — leave a comment or share a photo to join the community of fellow home cooks. Enjoy!
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Philly Cheesesteak Casserole
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A comforting casserole that transforms the iconic Philly cheesesteak into a shareable dish, featuring savory beef, caramelized onions, roasted bell peppers, and melted provolone cheese.
Ingredients
- 1 Tbsp olive oil
- 2 lb thinly sliced beef (ribeye, sirloin, or top round)
- 1 small onion, sliced
- 2 bell peppers, sliced (any color)
- 2 cups button or baby bella mushrooms, sliced (optional)
- 2 cups shredded provolone (or provolone slices)
- 4 oz cream cheese
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or 1/2 tsp salt + 1/2 tsp garlic powder)
- 1/2 tsp ground black pepper
- Garnish: chopped fresh parsley (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a large skillet over medium-high heat and add olive oil.
- Add the thinly sliced beef, season with garlic salt and black pepper, and cook until browned (about 4–6 minutes). Remove beef and set aside.
- Add bell peppers, onion, and mushrooms to the skillet and sauté until softened (about 6–8 minutes).
- Stir in Worcestershire sauce, beef broth, and cream cheese; reduce heat and mix until smooth.
- Return beef to skillet, combine with vegetables and sauce, and adjust seasoning as needed.
- Spread mixture evenly in the skillet or transfer to a baking dish and top with provolone cheese.
- Bake for 15 minutes or until cheese is melted. Broil for 2–3 minutes for a crispy top.
- Garnish with parsley if desired and serve hot.
Notes
For lower sodium and saturated fat, consider using leaner meats and reduced-fat cheese. This casserole is versatile; swap ingredients based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 2g
- Sodium: varies
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: <1g
- Protein: 38g
- Cholesterol: 90mg
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