Description
Philly Cheesesteak Casserole brings all the flavors of the classic sandwich into a comforting, cheesy bake. This casserole is filled with tender beef, sautéed peppers and onions, and topped with melty provolone cheese. It’s perfect for an easy weeknight dinner or a crowd-pleasing dish at gatherings.
Ingredients
Units
Scale
- 1 pound ground beef or thinly sliced steak (e.g., ribeye or sirloin)
- 1 tablespoon olive oil (if using sliced steak)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (optional)
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 4 ounces cream cheese, softened
- 1/2 cup beef broth
- 1 cup shredded mozzarella cheese
- 6 slices provolone cheese
Instructions
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Preheat Oven:
- Preheat your oven to 350°F (175°C).
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Cook the Beef:
- If using ground beef: Cook in a large skillet over medium-high heat until browned. Drain excess fat if needed.
- If using sliced steak: Heat olive oil in the skillet, add steak slices, and cook until browned. Remove and set aside.
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Sauté Vegetables:
- In the same skillet, add diced onions and bell peppers.
- Cook until softened, about 5 minutes.
- Add minced garlic and mushrooms (optional) and cook for another 2-3 minutes.
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Combine Ingredients:
- Return the cooked beef to the skillet with the vegetables.
- Stir in Worcestershire sauce, salt, and pepper.
- Add cream cheese and beef broth, stirring until the mixture is creamy and well combined.
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Assemble the Casserole:
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded mozzarella evenly over the mixture.
- Layer provolone cheese slices on top to cover the entire surface.
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Bake:
- Bake for 15-20 minutes, until the cheese is melted and bubbly.
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Serve:
- Let the casserole cool slightly before serving. Enjoy warm!
Notes
- Make It Low Carb: Skip the bread or pasta sides for a keto-friendly meal.
- Extra Flavor: Add a splash of hot sauce or a sprinkle of red pepper flakes for a kick.
- Add Pasta: Mix in cooked pasta (e.g., penne or egg noodles) before baking for a more filling dish.