Philly Cheesesteak Casserole
My Philly Cheesesteak Casserole has all the melty, savory flavor of the classic sandwich — tender steak, sautéed veggies and creamy provolone.
Servings: 12
Calories: 360kcal
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
Calories: 360kcal | Carbohydrates: 5g | Protein: 26g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 695mg | Potassium: 451mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1048IU | Vitamin C: 22mg | Calcium: 308mg | Iron: 2mg
