Philly Cheese Steak Casserole Recipe
This Philly Cheese Steak Casserole Recipe is a rich, cheesy, and comforting dish packed with tender beef, sautéed peppers, onions, mushrooms, and creamy cheese sauce. It brings all the flavors of a classic Philly cheesesteak into an easy baked casserole.
Equipment
- 9x13-inch baking dish
- Large skillet or cast iron pan
- Sharp knife and cutting board
- Wooden spoon or spatula
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
- Cheese grater
Ingredients
- 1.5 lbs ribeye steak or sirloin, very thinly sliced or shaved beef
- 2 tablespoons olive oil or butter
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup beef broth
- 1 cup provolone cheese, shredded (divided)
- 1/2 cup cream cheese, softened
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup provolone or white American cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- Fresh parsley, chopped (for garnish)
- Hoagie roll croutons or buttered breadcrumbs (optional)
Instructions
Preheat Oven
- Preheat oven to 375°F or 190°C. Lightly grease a 9x13 inch baking dish. Set aside while you prepare the filling mixture.
Slice Beef
- Freeze beef briefly if needed, then slice it very thin. Thin beef cooks quickly and stays tender, helping create the classic cheesesteak texture in the casserole.
Sauté Vegetables
- Heat oil in a skillet over medium heat. Cook onions and peppers for 6 to 8 minutes until soft and lightly caramelized. Season lightly for extra flavor.
Cook Mushrooms and Garlic
- Add mushrooms and cook 3 to 4 minutes until browned. Stir in garlic and cook for one minute. Remove vegetables from skillet and set aside.
Cook Beef
- Cook beef in batches over high heat for 2 to 3 minutes until browned. Season with spices. Do not overcook to keep the meat tender and juicy.
Combine Filling
- Return vegetables to skillet with beef. Mix gently until combined. Adjust seasoning if needed. Remove from heat before preparing the creamy cheese sauce.
Make Sauce
- Melt butter in saucepan and whisk in flour. Slowly add milk and broth, whisking until thick. Stir in cream cheese, provolone, and mustard until smooth and creamy.
Combine Filling and Sauce
- Pour cheese sauce over beef and vegetables. Stir until fully coated. The mixture should be creamy, rich, and evenly combined for a perfect casserole base.
Transfer to Dish
- Transfer mixture to prepared baking dish. Spread evenly so every bite has balanced beef, vegetables, and sauce throughout the casserole.
Add Cheese Topping
- Top with provolone and mozzarella cheese. Add optional breadcrumbs if desired. This will melt into a golden, bubbly crust during baking.
Bake
- Cover with foil and bake for 20 minutes. Remove foil and bake another 12 to 15 minutes until cheese is melted, bubbly, and lightly golden on top.
Rest and Serve
- Let casserole rest for 5 minutes before serving. Garnish with fresh parsley and serve warm for the best flavor and texture experience.
Notes
- Slice beef very thin for best texture
- Do not overcook beef before baking
- Use provolone for authentic cheesesteak flavor
- Add breadcrumbs for crunch if desired