Go Back
Philly Cheesesteak Casserole Recipe
Ben Carraoli

Philly Cheesesteak Casserole Recipe

I have to admit, the first time I made this Philly Cheesesteak Casserole, I was craving all the flavors of a classic Philly cheesesteak but didn’t want the hassle of a sandwich. As I layered tender beef, sautéed peppers, onions, and gooey cheese into a casserole dish, the kitchen quickly filled with an irresistible aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef – I use 85/15 for a nice balance of flavor and juiciness. Thinly sliced ribeye works if you want a more authentic Philly taste.
  • 1 medium yellow or sweet onion sliced – Adds a mild, caramelized sweetness.
  • 1 green bell pepper sliced – Green peppers give that classic Philly crunch; red or yellow can add extra sweetness.
  • 2 cloves garlic minced – Fresh garlic enhances the savory flavor.
  • 4 oz cream cheese – Adds a creamy texture and helps bind the beef mixture.
  • 1/4 cup beef broth – Keeps the casserole moist and flavorful.
  • Salt and pepper – Essential for seasoning the beef and vegetables
  • 1/2 tsp paprika or steak seasoning – Adds depth and a subtle smoky flavor.
  • 6 oz provolone cheese sliced – Melts perfectly for the cheesy topping. Mozzarella or a mix of cheeses works too.

Method
 

  1. Start by setting your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. In a large skillet over medium heat, brown the ground beef until no pink remains. Drain any excess grease to avoid a greasy casserole.
  3. Add onions and bell peppers to the skillet. Cook for about 5–7 minutes until softened and lightly caramelized. Stir in minced garlic for the last minute of cooking.
  4. Reduce heat to low and stir in the cream cheese until melted. Pour in beef broth for moisture and season with salt, pepper, and paprika or steak seasoning.
  5. Spread the beef and vegetable mixture evenly in the prepared dish. Lay provolone cheese slices on top, overlapping slightly for complete coverage.
  6. Place in the oven and bake for 15–18 minutes until the cheese is melted and bubbly. For a golden top, broil an additional 1–2 minutes.
  7. Allow the casserole to rest for 5 minutes before serving. It’s delicious on its own, or over toasted hoagie rolls, pasta, or rice.

Notes

  • I like to flash-cook ribeye or sirloin if I’m using steak for a more authentic flavor.
  • Letting the casserole rest a few minutes before serving makes slicing and serving easier.
  • Adding a splash of beef broth while reheating keeps it moist.
  • For extra flavor, I sometimes sprinkle a bit of shredded provolone on top before broiling.