Philly Cheesesteak Casserole is a warm dish inspired by the classic Philly Cheesesteak, a sliced steak and onion sandwich served on a roll and topped with cheese. It’s a rich and meaty casserole that is comfort food at its best.
The casserole has ground beef, onions, peppers, and mushrooms. It’s tossed with cream cheese and provolone, topped with crispy croutons, and baked until the filling is piping hot and melty.
Personally, I think of this as a hearty weekend dinner that I can casually prepare in the afternoon and pop in the oven while I’m doing chores or playing games with the kids.
What’s in a Philly Cheesesteak Casserole?
The sandwich version just has steak and onions, but I decided to boost it a bit for this casserole. I use ground beef instead of steak just because sliced steak can dry out when baked. Also, beef and onions wouldn’t really fill out a casserole dish, so I added green bell peppers and mushrooms to the mix as well.
The beef and vegetables combined with cream cheese and provolone are the best flavors.
Tips and Tricks
Tossing beef and veggies into a casserole dish is fine, but to really take this casserole to its best possible form, there are two tips to keep in mind.
- After you sauté the beef and vegetables, stir the mixture with two kinds of cheese: cream cheese and provolone cheese. The cream cheese adds moisture and keeps the filling from drying out. Some provolone is stirred into the filling and slices are placed on top for that classic melty, cheesy topping.
- Top the casserole with some cubed bread too! When baked, they turn into crispy, crunchy croutons that give the casserole texture. I like to toss the bread cubes in olive oil before adding them to the casserole, so they get extra crispy.
Switch Up Ingredients
Want to switch up this recipe and add some different things to it? Here are some ideas!
- Add diced jalapeños or roasted poblano peppers to the filling for a spicier version.
- Add a thin layer of cooked white rice before adding the filling for a heftier meal.
- Instead of cream cheese, stir in 1/2 cup of Cheez Whiz for that classic orange cheesesteak color and flavor.
- Substitute any type of bread for the hoagie roll croutons. You could use a hearty boule loaf or just plain white sandwich bread cut into 1-inch cubes.
This cheesesteak casserole is a hearty dish so keep the side dishes light. Here are some wonderful light salads and side dishes that would be great to serve alongside the casserole.
- No Mayo Coleslaw: This lighter twist on coleslaw has big crunch.
- Quick and Easy Asparagus: A simple green veggie would make a perfect side dish.
- Cucumber, Peach, and Basil Salad: If you can find the ingredients fresh, this light salad would be a refreshing side dish.
If you have leftovers, good news! It keeps beautifully in the fridge for 4 to 5 days. Reheat it in a 350˚F oven. You can microwave it in a pinch, but it will lose some of its texture.
Need to freeze leftovers? Read on.
More Beefy Casseroles to Try
Philly Cheesesteak Casserole
4 tablespoons, plus 1 teaspoon olive oil, divided
1 pound lean ground beef, 90/10 blend
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 green bell pepper, stemmed and chopped
1 yellow onion, chopped
8 ounces cremini mushrooms, trimmed and chopped
8 ounces cream cheese, at room temperature
6 ounces sliced provolone cheese, divided
1 hoagie roll, cut into 1-inch cubes
Preheat the oven:
Preheat the oven to 375°F. Grease the bottom of an 8 x 8-inch casserole dish with 1 teaspoon of olive oil.
Cook the beef:
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the ground beef, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Cook the beef until browned, 5 to 6 minutes, breaking it apart with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked beef into a large bowl and set it aside. Don’t wipe out the skillet.
Cook the veggies:
In the same skillet set over medium-high heat, heat 1 tablespoon olive oil. Add the peppers, onions, and mushrooms. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 8 to 10 minutes until the vegetables release most of their liquid and evenly brown.
Make the filling:
Add the cooked veggies and the cream cheese to the bowl of beef.
Take half of the provolone cheese slices, stack them on top of each other on a cutting board and use a chef’s knife to cut it into small pieces. Add it to the bowl with the veggies and the beef. Stir well until combined. Transfer the mixture into the prepared casserole dish.
Lay the remaining sliced provolone cheese in an even layer on top.
Make the croutons:
In a large bowl, toss the cubed bread with the remaining 2 tablespoons olive oil. Evenly sprinkle it over the casserole.
Bake the casserole:
Bake the casserole for 25 to 30 minutes until the cheese is bubbly and the croutons are browned on top. Remove it from oven and let it cool briefly on your counter. Serve it warm.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 11mg||56%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|