Here’s a hearty Philly Cheesesteak Casserole—all the classic Philly flavors without the sandwich hassle 🥩🧀
Philly Cheesesteak Casserole
Ingredients
For the casserole
- 500 g (1 lb) thinly sliced beef (ribeye, sirloin, or pre-sliced steak)
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2–3 cloves garlic, minced
- 2 cups shredded provolone or mozzarella cheese
- 1 cup cream cheese (softened)
- ½ cup milk
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional)
- 2–3 cups cooked pasta, or thinly sliced potatoes for a low-carb option
Instructions
- Preheat oven to 180°C (350°F). Grease a 9×13-inch casserole dish.
- Cook the veggies
- Sauté onion and bell pepper in a little oil until soft, ~5–7 minutes.
- Add garlic in the last minute. Remove from pan and set aside.
- Cook the beef
- In the same pan, cook the beef slices until just browned. Season with salt, pepper, and smoked paprika.
- Make the cheese sauce
- In a bowl, mix cream cheese, milk, and Worcestershire sauce until smooth.
- Stir in half of the shredded cheese.
- Assemble
- Layer beef, veggies, and cooked pasta (or potatoes) in the casserole dish.
- Pour cheese sauce over everything.
- Top with remaining shredded cheese.
- Bake
- Bake 20–25 minutes until bubbly and golden on top.
- Serve
- Let cool 5 minutes before serving. Optional garnish: chopped parsley or green onions.
If you want, I can give a quick skillet version that tastes almost the same but cooks in 20 minutes—no oven needed.
Do you want me to do that?
