Transform the iconic flavors of Philadelphia’s famous sandwich into a comforting, family-style casserole that’s perfect for busy weeknights. This Philly Cheese Steak Casserole combines tender strips of beef, caramelized onions, and melted provolone in a convenient baked format that serves straight from dish to plate.
Whether you’re feeding a hungry crowd or looking for a creative spin on the classic sandwich, this casserole delivers all the satisfaction without the fuss of individual portions. It’s a guaranteed crowd-pleaser that brings the taste of the East Coast to your dinner table.
Why You’ll Love This
- Easier to serve than traditional sandwiches – no assembly required
- Make-ahead friendly for busy weeknight meals
- Perfect for feeding a family or having leftovers
- Customizable with your favorite cheese combinations
- All the authentic Philly flavors in one dish
Ingredients
- 2 pounds ribeye steak, thinly sliced
- 2 large onions, sliced
- 2 green bell peppers, sliced
- 8 ounces mushrooms, sliced
- 3 tablespoons olive oil
- 8 ounces provolone cheese, sliced
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C)
- Sauté onions and peppers in olive oil until softened
- Add mushrooms and cook until golden
- Remove vegetables and set aside
- Cook sliced beef in the same pan until browned
- Layer beef and vegetables in a 9×13 baking dish
- Spread softened cream cheese over the mixture
- Top with provolone slices
- Bake for 20-25 minutes until cheese is melted and bubbly
Tips & Variations
- Freeze meat slightly for easier slicing
- Substitute provolone with mozzarella or white American cheese
- Add hot peppers for extra kick
- Use ground beef for a budget-friendly version
- Make it low-carb by adding cauliflower rice at the bottom
Serving Suggestions
Serve hot with a side of garlic bread or toasted hoagie rolls to soak up the flavorful juices. For a lighter option, pair with a crisp green salad dressed in Italian vinaigrette.
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 1-2 minutes
- Let rest for 5 minutes before serving to set
FAQs
- Can I make this ahead? Yes, assemble up to 24 hours in advance and bake when ready.
- What’s the best cut of beef to use? Ribeye is traditional, but sirloin works well too.
- Can I freeze this casserole? Yes, freeze for up to 3 months before baking.
- How do I prevent the casserole from becoming watery? Pat the meat dry before cooking and drain excess liquid from vegetables.
Ingredients
- 2 pounds ribeye steak, thinly sliced
- 2 large onions, sliced
- 2 green bell peppers, sliced
- 8 ounces mushrooms, sliced
- 3 tablespoons olive oil
- 8 ounces provolone cheese, sliced
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Steps
- Preheat oven to 375°F (190°C)
- Sauté onions and peppers in olive oil until softened
- Add mushrooms and cook until golden
- Remove vegetables and set aside
- Cook sliced beef in the same pan until browned
- Layer beef and vegetables in a 9x13 baking dish
- Spread softened cream cheese over the mixture
- Top with provolone slices
- Bake for 20-25 minutes until cheese is melted and bubbly
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 1-2 minutes
- Let rest for 5 minutes before serving to set
