Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole has all the rich, melty flavors of the classic sandwich, baked into one creamy, cheesy dish. Tender slices of steak with sautéed onions, peppers and mushrooms, all folded into a cream cheese and provolone sauce that's pure comfort.
It's hearty, flavorful and exactly the kind of easy weeknight dinner that makes everyone pause for seconds. Think of it as the Philly cheesesteak you can eat with a fork; cozy, satisfying and so cheesy.
We love how casseroles make dinnertime so simple. Some other comfort food favorites you'll enjoy are our Big Mac Tater Tot Casserole and Eggplant Casserole.
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⭐️⭐️⭐️⭐️⭐️ Reader Review
"We love all things Philly Cheesessteak and I knew my family would love this. It was a total hit! I love the creaminess and flavor. Thanks for the great recipe!"
-Risa
Ingredients
These simple ingredients come together to create that classic cheesesteak flavor.
See the recipe card below for the exact quantities of each ingredient.
- Blade Steak: Thinly sliced for quick cooking and tender bites.
- Onion, Red & Green Bell Peppers and Mushrooms: Classic cheesesteak ingredients that bring depth and sweetness.
- Cream Cheese: Adds a rich, creamy texture to the sauce.
- Whole Milk: Helps smooth out the sauce and tie it all together.
- Provolone Cheese: That signature Philly flavor. I prefer shredded but you can use provolone cheese slices if desired.
All you need are measuring cups and spoons, a large skillet, a cheese grater and a 9x13 casserole dish to make this recipe.
Variations
- Protein Swap: You can adapt this recipe to whatever protein you have on hand. Try ground beef, chicken or turkey, ribeye steak or even chicken breasts or thighs for a twist.
- Add Garlic: A sprinkle of garlic powder or fresh minced garlic adds extra depth.
- Pasta Bake Style: Stir in cooked egg noodles or penne pasta before baking for a heartier dish.
- Extra Flavor: For a creamier, more luxurious texture, try using heavy cream in place of the milk.
How to Make a Philly Cheesesteak Casserole
Here's a quick look at just how easy this one is to make.
Preheat oven to 375F and lightly grease a 9x13 casserole dish.
Add steak to a bowl and season with salt and pepper.
Heat a large skillet over medium high heat and melt 1 tablespoon butter along with 1 tablespoon oil.
Working in batches place some steak in the pan and cook until seared on each side. Set aside and repeat for the other batches adding more butter and oil as needed.
If needed clean out the skillet and melt 2 tablespoons of butter, then cook onions for about 5 minutes to lightly caramelize.
Add peppers and cook for 3 minutes, then incorporate the mushrooms and cook for 2 minutes.
Place cream cheese cubes in the pan and pour in milk. Lower the heat to medium and cook until all the cream cheese is melted (once it starts to soften you can help it by squishing with a spatula).
Transfer the steak (and any plate juices) to the skillet and half the provolone cheese and stir to combine.
Transfer cheesesteak mixture to a greased baking dish. Top with remaining provolone cheese and bake for 12 minutes or until golden.
Hint: Sear in batches to avoid crowding the pan, this allows you to get that perfect brown crust on the beef.
Recipe Tips
- Soften the Cream Cheese: It melts faster and blends smoother into the sauce.
- Even Layers: When transferring to your casserole dish, spread everything evenly for the best bake.
- Golden Top: Broil for a minute or two at the end if you love a bubbly, slightly crisp cheese topping.
- Rest Before Serving: Let it sit for 5 minutes before scooping to allow the sauce to thicken slightly.
For another low-carb, family-friendly meal, try our Keto Stuffed Peppers.
More Main Dishes
Storage Instructions
- Refrigerator: Store any cooled leftovers in an airtight container for up to 5 days.
- Freezer: Cool completely, then transfer to a freezer-safe container for up to 2 months.
- Reheating: Warm in the oven at 350F until heated through, or on the stove or microwave for a quicker meal. Stir in a little milk to help loosen everything up again.
Serving Suggestions
- Bright & Fresh: Sautéed Green Beans with Shallots, Creamy Coleslaw, Brussel Sprout Casserole and Honey Glazed Carrots.
- Comforting Classics: Idahoan Mashed Potatoes, Baked Mac and Cheese, Cornbread and Cheesy Garlic Bread.
Philly Cheesesteak Recipe FAQs
It may have overcooked. For the most tender texture, sear the steak quickly over medium-high heat and avoid simmering it for too long in the sauce.
You can use light cream cheese and reduce the cheese topping. It won't be as rich, but the flavor will still be great.
A 7x11 or 9x13 baking dish works well. The smaller size gives you a thicker, cheesier casserole, while the larger size creates thinner layers.
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Philly Cheesesteak Casserole
Equipment
- Measuring Cups and Spoons
- Skillet
- Baking Dish
Ingredients
- 2 lbs blade steak thinly sliced
- ½ tablespoon sea salt
- ½ teaspoon ground black pepper
- ½ stick butter unsalted, divided
- 2 tablespoon vegetable oil
- 1 large white onion thinly sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 4- ounce pack mushrooms sliced (or more)
- 8 ounces cream cheese cubed
- 1 cup whole milk
- 3 cups provolone cheese shredded, divided
Instructions
- Preheat oven to 375F and lightly grease a 9x13 casserole dish.
- Add steak to a bowl and season with salt and pepper.
- Heat a large skillet over medium high heat and melt 1 tablespoon butter along with 1 tablespoon oil.
- Working in batches place some steak in the pan and cook until seared on each side. Set aside and repeat for the other batches adding more butter and oil as needed.
- If needed clean out the skillet and melt 2 tablespoons of butter, then cook onions for about 5 minutes to lightly caramelize.
- Add peppers and cook for 3 minutes, then incorporate the mushrooms and cook for 2 minutes.
- Place cream cheese cubes in the pan and pour in milk. Lower the heat to medium and cook until all the cream cheese is melted (once it starts to soften you can help it by squishing with a spatula).
- Transfer the steak (and any plate juices) to the skillet and half the provolone cheese and stir to combine.
- Transfer cheesesteak mixture to a greased baking dish. Top with remaining provolone cheese and bake for 12 minutes or until golden.
Notes
- Sear in Batches: Avoid crowding the pan, this allows you to get that perfect brown crust on the beef.
- Soften the Cream Cheese: It melts faster and blends smoother into the sauce.
- Even Layers: When transferring to your casserole dish, spread everything evenly for the best bake.
- Golden Top: Broil for a minute or two at the end if you love a bubbly, slightly crisp cheese topping.
- Rest Before Serving: Let it sit for 5 minutes before scooping to allow the sauce to thicken slightly.
Nutrition
I'd be so grateful if you left a rating and review after trying this recipe, it helps me and helps other readers discover it!
We love all things Philly Cheesessteak and I knew my family would love this. It was a total hit! I love the creaminess and flavor. Thanks for the great recipe!
Thank you so much!
This came together fast and was absolutely delicious! Served on mashed potatoes - can't be beat!
That is a great way to enjoy it - thanks for the review, Leanne!
This sounds incredible! Can’t wait to make this Philly Cheesesteak Casserole soon, love all the cheesy, melty taste with the tender steak and veggies.
It is a great one. I hope you enjoy it.
Made the Philly Cheesesteak Casserole last night, so cheesy and comforting! Tender meat, peppers, and onions with that melty top… total weeknight win.
That is so amazing to hear Abi! Glad you all enjoyed it and thanks so much for the review.
This was such a great casserole. And it was also very customizable. My husband and I ate it as is, but my kids ate it either over rice or on a sandwich roll.
That is so wonderful to hear. It is a good one to mix and match- so glad you found ways to allow your kids to enjoy it even more! Thanks for the review.
I love a good casserole, and this did not disappoint! I will be making this again
Thank you so much Therese! It is such a good one (and so simple), glad you enjoyed it.
Love this recipe, so much flavor. Great for a low carb meal too!