Description
Smoked Philly Cheesesteak Casserole combines all the flavors of a classic cheesesteak sandwich—tender beef, peppers, onions, and melty cheese—into a hearty, smoky baked casserole.
Ingredients
Units
Scale
- 1 1/2 pounds thinly sliced ribeye or sirloin steak
- 2 tablespoons olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 8 ounces cream cheese, softened
- 1/2 cup beef broth
- 1 1/2 cups shredded provolone or mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat smoker to 275°F (135°C) using oak or hickory pellets.
- In a large skillet, heat olive oil over medium heat. Sauté peppers, onions, and garlic until softened, about 5 minutes.
- Season steak with salt, pepper, and smoked paprika. Add steak to the skillet and cook until just browned, about 3-4 minutes.
- Stir in cream cheese and beef broth until the mixture is creamy and combined.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top evenly with shredded provolone or mozzarella cheese.
- Place the dish in the smoker and smoke for 45 minutes to 1 hour, until cheese is melted and casserole is bubbling.
- Garnish with chopped parsley if desired and serve warm.
Notes
- For extra flavor, add mushrooms or hot banana peppers to the mix.
- Use low-moisture mozzarella if you prefer a less runny casserole.
- This casserole reheats well and is perfect for meal prep.
- Serve with toasted hoagie rolls for a full cheesesteak experience.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg