Philly Cheesesteak Casserole

(9x13-inch baking dish)

For the Filling:

1½ lbs (680g) ribeye or sirloin steak, thinly sliced or chopped
1 tbsp olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tsp Worcestershire sauce
Salt & black pepper to taste

For the Topping:

2 cups (8 oz) shredded provolone cheese (or Cheez Whiz for authenticity!)
Optional: ½ cup shredded mozzarella for extra melt
Optional: Sliced hoagie rolls on the side for dipping

💡 Pro Tips:
Freeze steak 30 mins before slicing—it makes thin cuts easier.
Don’t overcrowd the pan when browning beef—sear in batches.
Use freshly shredded cheese—pre-shredded won’t melt as smoothly.

Step-by-Step Instructions (Savory, Cheesy, Foolproof)

1. Sear the Beef

Heat oil in a large skillet over medium-high heat.
Sear beef in batches 2–3 minutes per batch until browned (it will finish cooking in oven). Remove; set aside.

2. Sauté Veggies

In same skillet, add onions and peppers. Cook 8–10 minutes until soft and caramelized.
Add garlic and Worcestershire; cook 1 more minute.
Return beef to skillet; mix well. Season with salt and pepper.

3. Assemble & Bake

Spread mixture evenly into a greased 9x13-inch baking dish.
Top with provolone (and mozzarella, if using).
Cover with foil; bake at 375°F (190°C) for 20 minutes.
Uncover; bake 5–10 more minutes until cheese is bubbly and golden.

4. Serve Hot

Let rest 5 minutes. Serve with hoagie rolls, garlic bread, or a simple green salad.

Serving Suggestions

🥖 Classic pairing: Warm hoagie rolls for scooping or dipping
🥗 Balanced plate: Arugula salad with red wine vinaigrette
🍟 Game day upgrade: Crispy french fries or tater tots on the side
🍺 Drink pairing: Ice-cold lager or root beer

Make-Ahead & Storage Tips

Fridge: Assemble unbaked; cover and refrigerate up to 1 day. Bake as directed (+10 mins).
Freeze: Baked casserole freezes well up to 2 months. Thaw overnight; reheat covered at 350°F.
Leftovers: Keep up to 4 days—reheat in oven or air fryer for best texture.

Frequently Asked Questions

Q: Gluten-free?
A: Yes! Skip the rolls and serve with GF bread or over rice.

Q: No ribeye?
A: Use flank steak, sirloin, or even ground beef (brown and drain first).

Q: Can I use Cheez Whiz?
A: Absolutely! Stir 1 (16 oz) jar into the beef mixture before baking for authentic Philly flavor.

Q: Too dry?
A: Add 2 tbsp beef broth to the filling before baking.

❤️ The Heart of the Casserole

Philly Cheesesteak Casserole isn’t just convenient—it’s a celebration of bold, unapologetic comfort food. It brings the spirit of South Philly to your kitchen without the grill or the mess.

So slice that steak, caramelize those peppers, and bake with confidence. Because the best meals aren’t complicated—they’re savory, cheesy, and made with love.