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Philly cheesesteak casserole recipe being lifted with a wooden spoon.
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Philly Cheesesteak Casserole Recipe

This Philly Cheesesteak Casserole Recipe is one of my favorite simple dinners. It’s balanced with the proteins and veggies and then covered in a rich sauce.
Prep Time3 minutes
Cook Time32 minutes
Total Time35 minutes
Servings: 8
Calories: 418kcal
Author: Karin and Ken

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.

Nutrition

Calories: 418kcal | Carbohydrates: 9g | Protein: 36g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 879mg | Potassium: 714mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1771IU | Vitamin C: 63mg | Calcium: 338mg | Iron: 3mg