Easy Philly Cheesesteak Casserole
I’ve always been a sucker for a good Philly cheesesteak sandwich, but sometimes you want all those incredible flavors without the carb-heavy bread. That’s exactly why I created this mouthwatering Philly Cheesesteak Casserole! It captures everything you love about the classic sandwich—tender beef, caramelized onions, peppers, and gooey cheese—in a fork-friendly, low-carb package that’s ready in under 30 minutes.
What makes this recipe truly special is how it transforms simple ingredients into something so incredibly satisfying. The thinly sliced beef cooks quickly while soaking up all those classic Philly cheesesteak flavors, and that melty cheese combo of provolone and cream cheese creates the most luxurious sauce you can imagine.
Key Ingredients for Philly Cheesesteak Casserole Success
Before we dive into cooking, let’s talk about what makes this recipe work so well:
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For sautéing |
| Thinly sliced beef | 2 lb | Sirloin or ribeye works best |
| Onion | 1 small | Sliced thin for best caramelization |
| Bell peppers | 2 | Any color, sliced |
| Mushrooms | 2 cups | Button or baby bella, optional but recommended |
| Provolone cheese | 2 cups | Shredded or slices |
| Cream cheese | 4 oz | Brings creaminess to the sauce |
| Beef broth | ½ cup | Adds depth of flavor |
| Worcestershire sauce | 1 teaspoon | The secret flavor enhancer |
| Garlic salt | 1 teaspoon | Or mix salt with garlic powder |
| Ground black pepper | ½ teaspoon | Freshly ground is best |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 4 | Difficulty: Easy
Preparation Overview
This Philly Cheesesteak Casserole comes together in just a few simple steps. We’ll start by searing the beef quickly to lock in those juices, then build layers of flavor with the vegetables. The cream cheese melts into the beef broth to create a luscious sauce that ties everything together, and it all gets topped with provolone for that authentic cheesesteak experience.
Pro tip: Don’t overcook your beef in the first step! It will continue cooking when returned to the skillet later, so keeping it a bit underdone initially ensures perfectly tender meat in the final dish.
What I love most about this recipe is its versatility. While I’m using thinly sliced beef here (which I find gives the most authentic Philly cheesesteak experience), you could easily substitute ground beef for a more budget-friendly option that’s just as delicious.
Step-by-Step Cooking Instructions
How to Make My Philly Cheesesteak Casserole
I’ve perfected this recipe through multiple test runs, finding the ideal balance of flavors and textures. Follow these steps for the best results:
1. Prepare Your Kitchen
Before diving in, I always ensure my workspace is ready. Preheat your oven to 350°F (175°C). Having this done first ensures your oven is properly heated when needed. If you’re using a non-oven-safe skillet, have a 9×13 baking dish ready for the final step.
2. Cook the Beef
Heat a large oven-safe skillet over medium-high heat. Add the tablespoon of olive oil and allow it to shimmer. This is how I know it’s reached the perfect temperature. Add your thinly sliced beef to the hot skillet along with the garlic salt and black pepper.
Pro tip: Avoid overcrowding the pan, which can cause the meat to steam rather than sear. If necessary, cook the beef in batches for the best browning.
Cook just until the beef begins to brown but isn’t fully cooked through – about 2-3 minutes. We want to keep it slightly undercooked at this stage since it will continue cooking later in the process. Using a slotted spoon, remove the beef from the skillet and set aside, leaving about 2 tablespoons of drippings in the pan.
3. Sauté the Vegetables
In the same skillet with the beef drippings, add the sliced onions, bell peppers, and mushrooms (if using). The vegetables will immediately begin to sizzle and absorb those delicious beef flavors left in the pan.
Sauté everything until the vegetables soften and the onions become translucent and slightly caramelized – about 5-7 minutes. I like to stir occasionally but not constantly, allowing some nice browning to develop on the vegetables.
4. Create the Creamy Sauce
Once your vegetables have softened, it’s time to build the sauce that makes this dish extra special. Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pan – that’s pure flavor!
Cut the cream cheese into smaller pieces and add them to the skillet. Reduce the heat to medium-low and stir until the cream cheese completely melts and integrates with the broth, creating a velvety sauce. This should take about 2-3 minutes.
5. Combine and Bake
Return the beef to the skillet, including any accumulated juices. Gently fold everything together, ensuring the beef and vegetables are evenly coated in the creamy sauce. Smooth the top into an even layer.
Layer the provolone cheese over the top of the mixture. If using sliced cheese, slightly overlap the slices to ensure complete coverage. If using shredded, spread it evenly across the top.
Transfer the skillet to your preheated oven. Bake for 15 minutes, or until the cheese is completely melted and the edges begin to bubble. For an extra golden top, you can switch to the broiler for the final 1-2 minutes – just watch it carefully to prevent burning!
Pro tip: Let the casserole rest for about 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and the flavors to settle, resulting in more defined servings when you scoop it out.
Serving Suggestions, Variations, and FAQs
Serving Your Philly Cheesesteak Casserole
When it comes to serving this hearty casserole, I’ve found simplicity is key. The dish is rich and flavorful on its own, so I typically pair it with light sides that complement rather than compete with those bold flavors.
My go-to serving suggestions include:
A simple green salad with a light vinaigrette dressing provides the perfect fresh contrast to the rich casserole. For those not counting carbs, garlic bread makes an excellent accompaniment to soak up that delicious sauce. And if you’re keeping it low-carb, cauliflower rice or roasted vegetables make fantastic sides that maintain the healthy profile of the meal.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I actually think this casserole tastes even better the next day, once the flavors have had more time to meld together! To reheat, microwave individual portions for 1-2 minutes or warm in a 350°F oven until heated through.
Delicious Variations to Try
While I love this recipe as written, I’ve experimented with several variations that have been equally delicious:
Ground Beef Swap: Don’t have thinly sliced beef on hand? No problem! Ground beef makes a fantastic substitute and often costs less. Simply brown it in the skillet until no longer pink before removing and continuing with the recipe as written.
Cheese Variations: While provolone gives that authentic Philly cheesesteak flavor, I’ve successfully used mozzarella, white cheddar, or even a combination of cheeses with excellent results. Each brings its own character to the dish.
Spicy Version: For heat lovers, add a sliced jalapeño or a few dashes of hot sauce to the vegetable mixture. The creamy sauce helps balance the heat while adding an exciting new dimension to the flavor profile.
Stuffed Peppers Version: For a fun presentation twist, I sometimes stuff this mixture into halved bell peppers and bake until the peppers are tender. It’s like a Philly cheesesteak stuffed pepper crossover that’s absolutely delicious!
Pro tip: If you’re meal prepping, this recipe freezes beautifully. Prepare through assembly, cool completely, then freeze before the baking step. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time.
Frequently Asked Questions
Can I make this Philly Cheesesteak Casserole ahead of time?
Absolutely! You can prepare the entire casserole up to the point of baking, refrigerate it covered for up to 24 hours, and then bake when ready to serve. You may need to add 5-10 minutes to the baking time if cooking from cold.
Is this casserole keto-friendly?
Yes! With approximately 5g net carbs per serving, this Philly Cheesesteak Casserole is perfect for keto dieters. The combination of protein and healthy fats makes it an ideal keto meal option.
What’s the best cut of beef to use for this recipe?
I prefer ribeye or sirloin for the most tender results, but any cut that can be sliced thinly will work. Many grocery stores sell “beef for stir-fry” that works perfectly here. If slicing yourself, partially freezing the meat for about 20 minutes makes it easier to slice thinly.
Can I use pre-shredded cheese instead of sliced provolone?
You can, but be aware that pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts. If possible, grate your own cheese from a block for the best melting quality.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute with a mix of soy sauce and a tiny bit of brown sugar or honey, or use coconut aminos for a gluten-free alternative. Each will give a slightly different flavor profile but will still be delicious.
This Philly Cheesesteak Casserole has become a regular in my dinner rotation, and I hope it becomes one in yours too! It’s the perfect way to enjoy those classic Philly cheesesteak flavors in a quick, easy, and low-carb format that the whole family will love.
Philly Cheesesteak Casserole
Ingredients
- 1 tablespoon olive oil
- 2 lb thinly sliced beef sirloin or ribeye preferred
- 1 small onion thinly sliced
- 2 bell peppers any color, sliced
- 2 cups mushrooms button or baby bella, optional
- 2 cups provolone cheese shredded or sliced
- 4 oz cream cheese
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt or mix of salt and garlic powder
- ½ teaspoon ground black pepper freshly ground preferred
Instructions
- Preheat oven to 350°F (175°C). If using a non-oven-safe skillet, prepare a 9×13 baking dish.
- Sear beef: In a large oven-safe skillet, heat olive oil over medium-high heat. Add beef, garlic salt, and black pepper. Cook 2–3 minutes, just until browned but not fully cooked. Remove with slotted spoon and set aside, leaving 2 tablespoons of drippings in the pan.
- Sauté vegetables: Add onions, peppers, and mushrooms to the pan. Cook 5–7 minutes, stirring occasionally, until soft and lightly caramelized.
- Make sauce: Pour in beef broth and Worcestershire sauce. Scrape up browned bits from the pan. Add cream cheese in pieces, reduce heat to medium-low, and stir until melted into a creamy sauce (2–3 minutes).
- Combine: Return beef and any juices to skillet. Gently fold to coat in the sauce. Smooth into an even layer.
- Top and bake: Layer provolone cheese over the top. Bake for 15 minutes, or until bubbly and cheese is melted. For a golden top, broil 1–2 minutes at the end (optional).
- Rest: Let the casserole rest for 5 minutes before serving.
