Philly Cheesesteak Casserole

WANT TO SAVE THIS RECIPE ?

Philly Cheesesteak Casserole – All the Flavor, None of the Bread

There’s something about a Philly cheesesteak that hits differently — that sizzling mix of tender beef, caramelized peppers and onions, and melted cheese that practically hugs your soul. Now imagine all of that baked into a creamy, bubbling casserole that’s comforting, hearty, and shockingly easy to make.

This Philly Cheesesteak Casserole transforms a takeout favorite into the ultimate one-pan meal — creamy, cheesy, and bursting with flavor in every bite. Whether you’re cooking for a crowd, meal prepping for the week, or feeding a family of hungry fans on game day, this recipe delivers pure comfort in casserole form.

 Why You’ll Love This Recipe

• All the flavor, no bread: A low-carb twist that keeps it creamy and indulgent.
• One-pan perfection: Easy to assemble, minimal cleanup, maximum comfort.
• Make-ahead magic: Assemble and refrigerate or freeze for later.
• Family and crowd-friendly: Rich, hearty, and guaranteed to disappear fast.
• Ultimate weeknight win: Simple ingredients, big payoff.

 Equipment

• 9×13-inch baking dish
• Large skillet or sauté pan
• Mixing bowls (1 large, 1 medium)
• Spatula or wooden spoon
• Whisk
• Measuring cups and spoons

 Ingredients

For the Savory Beef & Veggie Layer

• 1½ lbs (680g) ground beef (80/20) or shaved ribeye steak
• 1 medium onion, diced (~1 cup)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 8 oz (225g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)
• 1 tbsp Worcestershire sauce

For the Creamy Cheese Base

• 8 oz (225g) cream cheese, softened
• ½ cup (120g) mayonnaise
• 2 large eggs

For the Cheesy Finish

• 1 cup (100g) shredded provolone cheese
• 1 cup (100g) shredded mozzarella cheese

 Step-by-Step Instructions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Brown the Beef

In a large skillet over medium-high heat, cook the ground beef (or shaved steak) for 5–7 minutes, breaking it up as it browns.
Drain excess grease if desired.

 Pro Tip: For authentic cheesesteak flavor, sear shaved steak quickly for a caramelized edge.

Step 3: Sauté the Veggies

To the same skillet, add onion, bell peppers, mushrooms, and garlic.
Cook 5–6 minutes, stirring occasionally, until softened and lightly golden.
Season with salt, pepper, smoked paprika, and Worcestershire sauce.

Step 4: Build the Base

Transfer the beef and veggie mixture to the prepared baking dish, spreading it evenly across the bottom.

Step 5: Make the Creamy Layer

In a bowl, whisk together cream cheese, mayonnaise, and eggs until smooth and silky.

Step 6: Assemble & Top

Pour the creamy mixture over the beef layer, spreading gently to cover without stirring.
Top evenly with provolone and mozzarella cheeses.

Step 7: Bake Until Golden

Bake uncovered for 25–30 minutes, or until the top is golden and bubbling.
The center should be set, not jiggly.

Step 8: Rest & Serve

Let the casserole rest 5–10 minutes before slicing.
This allows the layers to firm up for perfect scooping.

Serve warm as a main dish, or spoon onto toasted hoagie rolls for sandwich-style fun.

 Pro Tips

• Use full-fat dairy: It gives the best creamy, rich texture.
• Don’t skip resting: It helps the casserole slice cleanly.
• Boost flavor: Add a splash of hot sauce or diced jalapeños to the veggies.
• Make ahead: Assemble unbaked casserole and refrigerate overnight.
• Reheat right: Oven reheating keeps the top crispy and cheesy.

 Serving Ideas

• Pair with crisp green salad or roasted veggies.
• Serve with garlic bread, fries, or mashed cauliflower.
• Perfect for game days, potlucks, or cozy dinners.
• Turn leftovers into a cheesesteak sandwich wrap.

Variations & Substitutions

• Protein swaps: Use chicken, turkey, or plant-based crumbles.
• Cheese swaps: Try pepper jack for spice or Gouda for extra creaminess.
• Low-carb tweak: Skip mayo and use Greek yogurt for a lighter base.
• Veggie boost: Add spinach, zucchini, or roasted eggplant.

Storage

• Fridge: Store up to 4 days in an airtight container.
• Freezer: Freeze before or after baking for up to 3 months.
• Reheat: Oven at 350°F for 12–15 minutes for best texture.

This Philly Cheesesteak Casserole doesn’t shout—it comforts. It’s that perfect weeknight dinner that fills your kitchen with the smell of sizzling onions, creamy cheese, and pure warmth. Each bite tastes like home: hearty, cheesy, and made with love.

>

Philly Cheesesteak Casserole

All the flavors of a classic Philly cheesesteak baked into a creamy, cheesy, low-carb casserole. Tender beef, caramelized veggies, and melted provolone make this one-pan dinner irresistible.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1½ lbs ground beef or shaved ribeye
• 1 onion diced
• 1 green & 1 red bell pepper diced
• 8 oz mushrooms sliced
• 2 cloves garlic minced
• 1 tsp salt ½ tsp pepper, ½ tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 8 oz cream cheese softened
• ½ cup mayonnaise
• 2 eggs
• 1 cup provolone shredded
• 1 cup mozzarella shredded

Equipment

• 9×13-inch baking dish
• Large skillet or sauté pan
• Mixing bowls (1 large, 1 medium)
• - Spatula or wooden spoon
• whisk
• Measuring cups and spoons

Method

 

1. Preheat oven to 375°F and grease 9×13 dish.
2. Brown beef or steak, then drain.
3. Sauté onion, peppers, mushrooms, and garlic; season.
4. Spread beef mixture in dish.
5. Whisk cream cheese, mayo, and eggs; pour over beef.
6. Top with provolone and mozzarella.
7. Bake 25–30 mins until golden; rest before serving.

Notes

Serve hot with garlic bread, or spoon over toasted rolls for a Philly-style sandwich casserole.