Description

This Philly Cheesesteak Casserole delivers all the beloved flavors of a classic Philly cheesesteak—tender beef, melty provolone, sweet onions, and peppers—baked together in an easy casserole format. With simple preparation, minimal mess, and a crowd-pleasing taste, it’s a perfect weeknight dinner or potluck favorite any time you crave cheesy, meaty comfort food.

Ingredients

For the Beef Mixture

1 tablespoon olive oil
2 lb thinly sliced beef (sirloin tip steak, ribeye, or shaved beef recommended)
1 teaspoon garlic salt (or 1/2 teaspoon salt plus 1/2 teaspoon garlic powder)
1/2 teaspoon ground black pepper

For the Vegetables

1 small onion, sliced
2 bell peppers, sliced
2 cups button or baby bella mushrooms, sliced (optional)

For the Sauce & Topping

1 teaspoon Worcestershire sauce
1/2 cup beef broth
4 oz cream cheese
2 cups shredded provolone cheese (or slices)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking when you finish preparing the beef and vegetables.
Brown the Beef: In a large skillet (preferably cast iron or ovenproof), heat olive oil over medium-high heat. Add the thinly sliced beef, garlic salt (or salt and garlic powder), and black pepper. Cook, stirring occasionally, until the beef is browned and just cooked through. Remove the beef from the pan and set it aside, leaving about 2 tablespoons of grease in the skillet for the next step. If needed, add a bit more oil for the vegetables.
Sauté the Vegetables: To the same skillet, add the sliced onion, bell peppers, and mushrooms (if using). Cook over medium heat until they are softened and the onions become translucent, about 5-7 minutes.
Add Sauce Ingredients: Stir the Worcestershire sauce and beef broth into the cooked vegetables, then add the cream cheese. Continue stirring until the cream cheese is melted and the mixture becomes creamy and well combined.
Combine Beef and Veggies: Return the browned beef and any accumulated juices to the skillet, tossing everything together. Ensure the mixture is evenly combined. If your skillet is not ovenproof or large enough, transfer the mixture to a 9×13-inch baking dish.
Add Cheese Topping: Evenly sprinkle the shredded provolone cheese or lay provolone slices over the top so the surface is fully covered.
Bake: Place the skillet or baking dish in the preheated oven and bake for 15 minutes, or until the casserole is heated through and the cheese is melted. For a crispy, golden cheese topping, broil for an additional 2-3 minutes at the end.
Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot for best flavor and texture.

Notes

Thinly sliced sirloin tip steak, ribeye, or pre-shaved beef work best for tenderness. Avoid using stew meat, as it’s a tougher cut.
Ground beef can be used as a quick substitute for sliced steak; leftover pot roast also works well.
If your skillet is too small or not ovenproof, cook the steak and vegetables in batches and transfer everything to a 9×13-inch baking dish before finishing in the oven.
If you prefer not to use the oven, you can cover the pan on the stovetop and cook over medium-low until the cheese is melted.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main-course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/8 of casserole)
Calories: 454 kcal
Sugar: 3g
Sodium: 703mg
Fat: 33g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 34g
Cholesterol: 128mg