Name: Philly Cheesesteak Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb ribeye or sirloin steak, thinly sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 medium yellow onion, sliced; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 4 oz cream cheese; 1/2 cup heavy cream; 1 cup shredded provolone cheese; 1 cup shredded mozzarella cheese; 3 large eggs; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp butter (for greasing)

I’ve always loved the bold, savory flavors of a classic Philly cheesesteak, but there are nights when I don’t have the time—or the energy—to assemble sandwiches. That’s when this Philly Cheesesteak Casserole comes to the rescue. It captures everything I adore about the original, but in a cozy, bubbly, and gloriously cheesy baked dish. The melty provolone, tender beef, and sautéed peppers all mingle together under a golden crust that’s hard to resist.

This recipe has become a go-to in my household, especially when I want to serve up something satisfying and comforting without much fuss. It’s weeknight-friendly yet feels indulgent enough for company. Whether you’re feeding a hungry family or meal-prepping for the week, this casserole hits all the right notes.

Why You’ll Love This Philly Cheesesteak Casserole

This dish is everything you love about a cheesesteak—juicy steak, sautéed peppers and onions, gooey cheese—transformed into a convenient one-pan meal. It’s packed with protein and comforting flavor, but skips the sandwich roll for a lower-carb twist. Plus, it’s super customizable and reheats beautifully.

What Kind of Steak Should I Use?

I usually go for thinly sliced ribeye or sirloin for this casserole. Ribeye brings a richer flavor and tenderness thanks to its marbling, while sirloin is leaner but still works great. You could even use ground beef in a pinch if that’s what you have on hand. Just be sure to drain the fat before mixing it into the casserole.

Options for Substitutions

This casserole is forgiving and flexible. If you’re not a fan of mushrooms, simply leave them out or swap in another veggie like zucchini. Not into provolone? Mozzarella, Monterey Jack, or even a sharp white cheddar can work. Want to go keto? Use a low-carb bread or omit the bread layer entirely and add more veggies or an egg base for structure. Gluten-free bread or tortillas also make this dish friendly for dietary needs.

Ingredients for this Philly Cheesesteak Casserole

Ribeye or Sirloin Steak – Thinly sliced for quick cooking and juicy bites that deliver the classic cheesesteak flavor.

Bell Peppers (Red and Green) – Add color, crunch, and a subtle sweetness that balances the savory meat and cheese.

Yellow Onion – Essential for that slightly caramelized, sweet-savory base.

Mushrooms – Earthy and hearty, they bulk up the casserole while enhancing umami depth.

Garlic – Fresh garlic brings aromatic richness to every layer.

Cream Cheese – Adds a creamy base that ties everything together and gives the dish a luscious texture.

Provolone Cheese – Traditional to Philly cheesesteaks, it melts beautifully and brings mild, buttery flavor.

Mozzarella Cheese – For extra gooeyness and that irresistible cheese pull.

Eggs – Help bind everything together, especially if you’re going low-carb and skipping bread.

Heavy Cream – Adds richness to the egg mixture, giving the casserole a custard-like structure.

Salt & Pepper – Simple but critical to bring all the flavors to life.

Olive Oil or Butter – For sautéing the vegetables and meat.

Step 1: Prepare the Oven and Dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with nonstick spray or a light coating of butter. This ensures your casserole won’t stick and helps achieve those golden-brown edges.

Step 2: Sauté the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onions and bell peppers, cooking until they’re soft and starting to caramelize—about 5-7 minutes. Add the mushrooms and cook for another 3-4 minutes, then stir in the garlic and cook until fragrant.

Step 3: Cook the Steak

Push the veggies to the side of the skillet or transfer them to a plate. Add the thinly sliced steak to the same pan and sear it quickly—just until it’s browned but still tender. Season with salt and pepper, then combine it with the vegetables.

Step 4: Make the Creamy Cheese Base

In a medium saucepan (or the same skillet, wiped clean), add the cream cheese and heavy cream. Heat gently over low heat until the mixture melts into a smooth, thick sauce. Stir in half the provolone and mozzarella cheese until melted. This mixture will coat everything in rich, cheesy flavor.

Step 5: Combine Everything

In a large mixing bowl, combine the meat and veggie mixture with the cheese sauce. Beat the eggs separately and fold them in. This helps set the casserole as it bakes.

Step 6: Assemble and Bake

Pour the mixture into your prepared baking dish. Top with the remaining shredded cheese evenly. Bake for 25–30 minutes, or until bubbly and golden on top. You want the center to be set and the cheese to have a nice browned crust.

Step 7: Let It Rest Before Serving

Remove the casserole from the oven and let it sit for at least 5–10 minutes. This helps the casserole set and makes slicing much easier. Sprinkle with fresh parsley if desired, and serve warm.

How Long to Prepare the Philly Cheesesteak Casserole

Prep Time:
It usually takes me about 15–20 minutes to get everything chopped, cooked, and mixed. Slicing the steak thinly is the most time-consuming part, but you can speed it up by buying pre-sliced steak or placing the meat in the freezer for 20 minutes before slicing to make it easier to handle.

Cook Time:
Once everything is assembled in the casserole dish, it needs about 25–30 minutes in the oven at 375°F (190°C). This allows the eggs to set and the cheese to form a golden-brown crust on top.

Tips for Perfect Philly Cheesesteak Casserole

Use quality steak: Go for ribeye or sirloin for the best flavor and tenderness.
Cook veggies until soft: Don’t rush the sauté step—well-cooked peppers, onions, and mushrooms deepen the flavor.
Mix cheese into the sauce: Melting cheese into the cream mixture before baking ensures every bite is creamy.
Let it rest: Allowing the casserole to rest after baking prevents it from falling apart when sliced.
Slice meat against the grain: This keeps the steak tender and easier to chew.

Watch Out for These Mistakes While Cooking

Overcooking the steak: Thinly sliced steak cooks quickly—just a quick sear is enough. Overcooking can make it tough.
Skipping the resting time: Slicing into the casserole too soon can result in a runny texture.
Using too much moisture: Be careful not to overload the cheese sauce with cream or leave water in your vegetables—this can make the casserole soggy.
Uneven cheese distribution: Layer the cheese evenly across the top so every serving gets that golden topping.
Not seasoning enough: The flavor hinges on simple seasoning—don’t forget to salt the meat and vegetables adequately.

What to Serve With Philly Cheesesteak Casserole?

1. Garlic Bread

Crispy, buttery garlic bread is perfect for soaking up any extra cheesy sauce.

2. Simple Green Salad

A fresh salad with vinaigrette cuts through the richness and balances the meal.

3. Roasted Broccoli

The crispy, caramelized edges of roasted broccoli add a satisfying contrast.

4. Cauliflower Rice

A low-carb, light option to serve on the side or even underneath the casserole.

5. Sweet Potato Fries

For a fun and slightly sweet complement, bake up some crispy sweet potato fries.

Storage Instructions

Refrigerator: Let the casserole cool completely, then cover it tightly or store in airtight containers. It keeps well in the fridge for up to 4 days.

Freezer: This casserole freezes beautifully. Wrap it in foil and place in a freezer-safe bag or container. It will last for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.

Reheating: You can reheat individual portions in the microwave or return the full dish to a 350°F oven until heated evenly.

Estimated Nutrition

(Per serving, based on 6 servings total)

Calories: 420
Protein: 31g
Fat: 32g
Saturated Fat: 15g
Carbohydrates: 7g
Fiber: 1.5g
Sugar: 3g
Sodium: 420mg

Frequently Asked Questions

What cut of steak works best?

Ribeye is traditional and very flavorful, but sirloin is a leaner and more budget-friendly option.

Can I make this casserole ahead of time?

Yes, you can prep it the night before and refrigerate. Bake it the next day when you’re ready to eat.

Is this casserole low-carb or keto-friendly?

It can be! Just skip any bread layer and use a veggie or egg base instead.

What if I don’t have provolone cheese?

Mozzarella or Monterey Jack are great substitutes. Even Swiss adds a nice nutty flavor.

How can I make this vegetarian?

Simply omit the steak and add more mushrooms, zucchini, or even plant-based meat alternatives.

Conclusion

Philly Cheesesteak Casserole is everything I love in a comfort dish—easy to make, loaded with flavor, and endlessly customizable. Whether you’re meal-prepping for the week or feeding a hungry crowd, this hearty bake brings all the joy of a cheesesteak without the mess. The next time you’re craving something warm, melty, and satisfying, skip the sandwich and go straight for the casserole dish.