Philly Cheesesteak Casserole
All the classic flavors of a Philly cheesesteak—tender beef, sautéed onions and peppers, and gooey provolone—transformed into a low-carb, comforting casserole ready in under 30 minutes.
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 9x13 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.
Notes
Cheese options: Mozzarella, white cheddar, or blends can replace provolone. Beef substitutes: Ground beef works well for a budget-friendly version. Spicy twist: Add jalapeño slices or hot sauce to the veggie mix. Make-ahead: Assemble up to 24 hours in advance and refrigerate. Bake just before serving, adding 5–10 minutes if cold. Storage: Refrigerate leftovers up to 4 days. Reheat in microwave or 350°F oven until hot. Freezer-friendly: Assemble and freeze before baking. Thaw overnight, then bake as directed with extra time.
