For the casserole:
2 lbs beef sirloin or ribeye, thinly sliced (or use shaved beef from the deli)
2 tablespoons olive oil
1 large onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
8 oz cream cheese, softened
1 cup beef broth
1 tablespoon Worcestershire sauce
8 oz provolone cheese, sliced or shredded
Optional add-ins:
½ cup sliced mushrooms
1 teaspoon dried oregano
½ teaspoon red pepper flakes
¼ cup grated Parmesan
Substitution notes:
No beef? Use chicken, turkey, or mushrooms for a vegetarian version. No provolone? Use mozzarella, Swiss, or American cheese. Lower carb? Skip the crust or serve over cauliflower rice.
Let's Make Philly Cheesesteak Casserole (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Step 2: Cook the Beef
Heat a large skillet over medium-high heat. Add the olive oil and the thinly sliced beef. Cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Season with salt, pepper, garlic powder, and onion powder.
Remove the beef from the skillet and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the sliced onion and bell peppers. Cook for 5-7 minutes, stirring occasionally, until soft and caramelized. Add the garlic and cook for another minute, until fragrant.
If you're using mushrooms, add them with the vegetables.
Step 4: Make the Creamy Sauce
Reduce the heat to low. Add the cream cheese, beef broth, and Worcestershire sauce to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
Add the cooked beef back to the skillet and stir until everything is well combined.
Step 5: Assemble the Casserole
Pour the beef mixture into the prepared baking dish and spread it evenly.
Top with the sliced or shredded provolone cheese.
Step 6: Bake
Bake for 20-25 minutes, until the casserole is hot and bubbly and the cheese is melted and golden.
If you want a crispier top, switch to broil for the last 1-2 minutes—but watch it closely.
Step 7: Serve
Let the casserole rest for 5-10 minutes before serving. This allows the layers to set and makes it easier to cut into neat portions.
Serve hot, with a side of crusty bread or a simple green salad.
Tips for the Perfect Philly Cheesesteak Casserole
Slice the beef thinly. The thinner the beef, the more tender it will be. If you're using a deli, ask for it shaved.
Don't crowd the pan when browning. If you overload the skillet, the beef will steam instead of brown. Cook it in batches if needed.
Sauté the vegetables well. Onions and peppers are the soul of a Philly cheesesteak. Cook them until they're soft and sweet.
Use good cheese. Provolone is classic, but you can also use mozzarella, Swiss, or a mix of cheeses.
Let it rest. Resting allows the casserole to set and makes for cleaner slices.
Add a crust. For a more authentic feel, serve the casserole on toasted hoagie buns.
Make it ahead. Assemble the casserole and refrigerate it for up to 24 hours. Bake it when you're ready.
Variations to Make It Your Own
Chicken Cheesesteak Casserole: Swap the beef for sliced chicken breast.
Veggie Cheesesteak Casserole: Replace the beef with mushrooms, zucchini, and extra peppers.
Cheesesteak Pasta: Add 1 lb of cooked pasta to the casserole for a heartier version.
Spicy Cheesesteak: Add a pinch of red pepper flakes or sliced jalapeños.
White Cheddar Cheesesteak: Use white cheddar instead of provolone.
Broccoli Cheesesteak: Add steamed broccoli for extra veggies.
With Hash Browns: Top the casserole with frozen hash browns before baking for a crispy crust.
What to Serve With Philly Cheesesteak Casserole
This casserole is a meal on its own, but it also pairs well with:
Crusty bread or garlic bread
A fresh green salad
Roasted vegetables
French fries or potato wedges
Pickles and banana peppers
How to Store and Reheat
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Reheat: Reheat in the microwave for 60-90 seconds, or in a 350°F oven for 10-15 minutes.
Freezer: This casserole freezes beautifully. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Sirloin, ribeye, or flank steak all work well. Just make sure to slice them thinly against the grain.
Can I make this without cream cheese?
Yes, you can substitute sour cream or Greek yogurt for a lighter version.
What's the best cheese for a Philly cheesesteak?
Provolone is classic, but you can also use mozzarella, Swiss, or American cheese.
Can I add pasta to this?
Absolutely. Add 1 lb of cooked pasta to the mixture before baking.
Can I make this in the slow cooker?
Yes. Brown the beef and vegetables on the stovetop, then transfer to a slow cooker. Cook on low for 4-6 hours.
A Final, Cheesy Thought
There are few things more comforting than a Philly cheesesteak. But there's something even better: a Philly cheesesteak casserole that lets you share all those same flavors with a hungry crowd.
This casserole is one of those recipes that disappears quickly—people go back for seconds, ask for the recipe, and never guess how easy it was to make.
I hope it becomes a staple in your kitchen, too.
Now go make some Philly cheesesteak casserole. It's waiting for you.
Have you ever made a Philly cheesesteak casserole? What's your favorite way to make it—with peppers and onions, extra cheese, or something else? Share your tips and stories in the comments—I'd love to hear how you make this recipe your own! 🥩🧀✨
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