Philly cheesesteak lovers will be so impressed by this Philly Cheesesteak Casserole Recipe. It's basically a deconstructed Philly cheesesteak, featuring peppers, onions, mushrooms, and steak smothered in a luscious cheese sauce. Each bite is pure heaven, especially when you soak up the extra sauce with some Cheesecake Factory brown bread.
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 32 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Savory, cheesy, and hearty with seasoned beef, peppers, onions, and melted cheese.
- 🍚 Best Served With: A simple green salad, roasted potatoes, or crusty bread.
- 🧊 Make Ahead?: Yes, assemble ahead and refrigerate up to 24 hours before baking.
Summarize and Save This Content On
A classic Philly cheesesteak is amazing when it's made right, and this recipe takes those flavors and textures to create a brand new dish. It's so easy to make, and I promise that your family will ask for it by name every week.
Some other easy steak recipes include Beef with Garlic Sauce and Fajita Nachos with Steak.
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Why You'll Love This Recipe
- It has great flavor and texture: Between the rich and creamy sauce and the tender veggies and steak, you get a lovely variety of textures. Plus, I use plenty of seasoning to ensure that each bite is memorable and delicious!
- It's versatile: You can serve this whenever you like, and leftovers are so good, too! You can even turn it into a sandwich.
- It's budget-friendly: I love that the ingredients are affordable as well. It makes it easy to prepare for a crowd, or if you have a large family and a tight grocery budget.
Ingredients
Below are all the key components needed to make this cheesesteak casserole recipe. The steak, cheese, and veggies are common ingredients that you can find super easily at any grocery store, any time.
- Blade steak: This is a cheap shoulder cut of beef that is just as good as ribeye if you know how to cook it properly. Flank steak and skirt steak are great, quick substitutions.
- Veggies: I use classic bell peppers, onions, and mushrooms in this Philly cheesesteak bake. I love the combination of red and green, but you may use any color that you like.
- Milk: Whole milk works great in this cheesesteak casserole recipe, but 2% works in a pinch, too.
- Cheese: Provolone is classic in a Philly cheesesteak and melts beautifully. I use cream cheese in the sauce as well to make it nice and creamy. Feel free to use mozzarella instead of provolone if you like.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chicken Philly cheesesteak casserole: Use chicken in this recipe instead of steak! Prepare the chicken fresh, use rotisserie chicken, or cooked leftover chicken from a previous meal, like sous vide whole chicken.
- Ground beef Philly cheesesteak casserole: Brown some ground beef and use it in this casserole in place of the steak.
- Vegetarian Philly cheesesteak casserole: Try a meatless alternative or skip it altogether and use more mushrooms.
- Philly cheesesteak pasta bake: Prepare some pasta and serve the casserole on top, or mix it in before you bake it!
How to Make Philly Cheesesteak Casserole
Here are the instructions you'll need for this cheesesteak casserole recipe. Preheat your oven to 357 degrees F and grease your 9x13 casserole dish before you get started.
Step 1: Sear the steak. Heat your skillet over medium-high heat and add butter and oil. Sear the steak until just browned on both sides, working in batches.
Step 2: Cook the onions. Then, add some more butter and the sliced onions. Allow those to cook down and slightly caramelize for about 4 minutes.
Step 3: Add the other veggies and start the sauce. Now add the peppers and cook for 3 minutes, then add the mushrooms and cook for another 2 minutes. Next, start the sauce by adding the milk and cream cheese.
Step 4: Melt the cheeses. Lower the heat to medium and allow the cream cheese to melt fully and become creamy.
Step 5: Add the steak and some provolone. Put the steak back in the skillet with half of the shredded provolone cheese and stir until it's all fully mixed.
Step 6: Bake. Transfer the cheesesteak mixture to the baking dish, then top with the remaining provolone. Bake it for about 12 minutes. Serve with mixed green salad on the side!
Recipe Tips
- Don't boil the milk: Watch the heat when you make the sauce, and don't let the milk boil. This can cause it to separate and curdle, so keep it at a simmer.
- Skip the baking step: If you like, you can skip baking and just serve your Philly cheesesteak casserole.
- Rest before serving: Allow the casserole to rest for a few minutes after you take it out of the oven. This helps the sauce thicken more before serving.
I highly recommend this Philly cheesesteak pasta as another tasty and creative take on the classic sandwich.
Storage Directions
- Storing: Leftovers should be placed in an airtight container in the fridge and used within 3 days. Keep it in the freezer for 1-2 months.
- Reheating: This is best reheated in a 350-degree oven for 8-10 minutes or in a skillet over medium heat for 5-7 minutes. A microwave will work, just expect some separation with the cheese sauce.
Serving Suggestions
- Some of my favorite cold sides are cold asparagus salad and old-fashioned cucumbers and onions because they balance the richness.
- Mix up a Purple Rain cocktail to enjoy with your Philly cheesesteak casserole.
- Complete the experience with some almond cookie bars or lemon cream cheese dump cake as a scrumptious dessert.
Recipe FAQs
Sure! This Philly cheesesteak casserole recipe can be baked in an oven-proof skillet instead of a casserole dish to save time on cleaning.
The veggies will release some moisture as they continue to cook, so I like to ensure that they are mostly cooked in the skillet, and the sauce is thick enough to stand up to any more water they might release.
Overcooked steak can become dry and tough, especially blade steak. I like to just sear it for color and then let it finish cooking in the oven.
More Delicious Casserole Recipes
Do you like casserole recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Philly Cheesesteak Casserole Recipe
Ingredients
- 2 lbs blade steak thinly sliced
- ½ tablespoon sea salt
- ½ teaspoon ground black pepper
- ½ stick butter divided (or more depending)
- 2 teaspoons vegetable oil or more depending
- 1 medium white onion thinly sliced
- 2 red bell pepper sliced
- 2 green bell pepper sliced
- 1 4 ounce pack mushrooms sliced
- 8 ounces cream cheese cubed
- 1 cup whole milk
- 2-3 cups provolone cheese shredded and divided
Instructions
- Preheat oven to 375F and lightly grease a 9x13 casserole dish.
- 2.Add steak to a bowl and season with
- salt and pepper. Remove and set aside steak loosely tented with foil.
- 3.Heat a large skillet over medium high heat and melt 1 tablespoon butter along with 1 tablespoon oil.
- Working in batched place some steak in the pan and cook until seared on each side . Set aside and repeat for the other batches adding more butter and oil as needed).
- If needed clean out the skillet and m
- elt 2 tablespoons of butter, then cook onions for about 5 minutes to lightly caramelize.
- Add peppers and cook for 3 minutes, then incorporate the mushrooms and cook for 2 minutes.
- Place cream cheese cubes in the pan and pour in milk. Lower the heat to medium and cook until all the cream cheese is melted (once it starts to soften you can help it by
- squishing with a spatula).
- Transfer the steak (and any plate juices) to the skillet and half the provolone cheese and stir to combine.
- Transfer cheesesteak mixture to a greased baking dish. Top with remaining provolone cheese and bake for 12 minutes or until golden.
Notes
- You can enjoy this meal straight from the skillet and skip the baking step, if you like.
- Watch the veggies and saute them enough in the skillet so they don't release excess moisture in the casserole and make the cheese sauce watery.
- If you have an oven-proof skillet, go ahead and use that instead of transferring the cheesesteak mixture to a baking dish.
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