Craving a Philly Cheesesteak but want an easy, cheesy twist? This Philly Cheesesteak Casserole delivers all the flavor without the fuss! Imagine tender beef, savory veggies, and a blanket of melted cheese – all in one delicious dish. Get ready for a family favorite!

Step-by-Step: Philly Cheesesteak Casserole

• Preheat & prep. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
• Brown the beef. Heat a large skillet over medium-high heat with the olive oil. Add the ground beef (or shaved steak) and break it up as it cooks. Cook until nicely browned; drain off excess fat if there’s a lot, leaving about a tablespoon for flavor.

• Add the vegetables. Add the diced onion, green and red bell peppers, and sliced mushrooms to the skillet. Sauté 5–6 minutes until softened and the onions are translucent. Stir in the minced garlic and cook 30–60 seconds more until fragrant.

• Season & simmer. Sprinkle in the salt, pepper, and Worcestershire sauce. Pour in the beef broth, give everything a stir, and let it simmer 2–3 minutes so flavors meld and the liquid reduces slightly.
• Make it creamy. Lower the heat and stir in the softened cream cheese until it melts into a smooth, creamy sauce that coats the beef and veggies. Taste and adjust seasoning.
• Assemble the casserole. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella and provolone evenly over the top. Finish with a light dusting of dried oregano.

• Bake. Bake uncovered for 15–20 minutes, or until the cheeses are fully melted and bubbling and the top is lightly golden.
• Rest & garnish. Let the casserole rest 5 minutes out of the oven so it sets slightly. Sprinkle with chopped parsley if using.
• Serve. Serve hot with crusty garlic bread, over rice, or a crisp salad. Great for scooping!

Frequently Asked Questions

1. Can I use shaved steak instead of ground beef?
Yes. Shaved steak gives a more authentic Philly flavor. Cook it quickly over high heat in a hot skillet (1–3 minutes) so it sears but stays tender. You can then follow the recipe but reduce the overall cook time for the meat stage.

2. Can I make this ahead or freeze it?
Yes. Assemble and refrigerate (unbaked) for up to 24 hours, add 5–10 minutes to bake time if straight from the fridge. Fully cooked casserole freezes well for up to 3 months; thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

3. How can I make it spicier?
Add sliced jalapeños, a pinch of red pepper flakes when you add the seasonings, or stir in a dash of hot sauce. Pepper jack cheese also adds both heat and creaminess.

4. What are good cheese substitutions?
Cheddar, Monterey Jack, or a provolone–mozzarella blend all work. For a sharper flavor, use sharp cheddar; for extra meltiness, use more mozzarella. For a lighter option, use reduced-fat cream cheese and lower-fat shredded cheeses.

5. How do I store leftovers and reheat them?
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat individual portions in the microwave, or reheat the whole dish covered with foil in a 350°F oven until hot (about 15–25 minutes depending on amount). Add a splash of broth if it seems dry.

Notes & Tips:

Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture for a kick.
Cheese Variations: Feel free to use other cheeses like cheddar, Monterey Jack, or even a blend of your favorites.
Shaved Steak Option: For a more authentic Philly Cheesesteak flavor, substitute ground beef with thinly shaved steak. Cook it quickly over high heat.
Crusty Bread Tip: Serve with toasted garlic bread for dipping into the cheesy goodness.
Make-Ahead Option: Assemble the casserole ahead of time and store it in the refrigerator until ready to bake. Add 5-10 minutes to the baking time if baking from cold.

Philly Cheesesteak Casserole: Ultimate Comfort Food!

Serves: 6-8 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 5 voted )

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Ingredients

• 1 lb (450g) ground beef (or shaved steak)
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 8 oz (225g) white mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp Worcestershire sauce
• 8 oz (225g) cream cheese, softened
• ½ cup (120ml) beef broth
• 1 cup (115g) shredded mozzarella cheese
• 1 cup (115g) shredded provolone cheese
• ½ tsp dried oregano
• Optional: chopped parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, add olive oil. Cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add onion, bell peppers, and mushrooms to the skillet. Sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
Stir in salt, pepper, Worcestershire sauce, and beef broth. Let it simmer for 2–3 minutes.
Lower heat and stir in the cream cheese until smooth and combined with the meat and veggies.
Transfer mixture to a lightly greased 9×13-inch baking dish. Sprinkle evenly with mozzarella, provolone, and oregano.
Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
Garnish with chopped parsley if desired. Serve hot with crusty bread, over rice, or with a side salad.

Nutrition

- Calories: Approximately 450 kcal - Protein: 30g - Carbs: 20g - Fat: 30g