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This Philly cheesesteak casserole is my kind of comfort food: cheesy, flavorful, and packed with protein and veggies. If you’re a fan of the classic sandwiches, you’ll love my baked spin on them. I also love this dish for meal prep or feeding a crowd, because it makes a large batch. Make this recipe with me next time you’re craving something meaty and cheesy!
Why You Need My Philly Cheesesteak Casserole Recipe
- Classic cheesesteak flavors – Think tender beef, peppers, and onions enveloped in a creamy, savory sauce, all under a blanket of melty cheese. You won’t miss the bread!
- Easy one-dish meal – I love turning sandwiches into casseroles (like my chicken bacon ranch casserole and Big Mac casserole), because they make a healthier dinner all on their own. This one only takes about half an hour to cook, with simple ingredients you’d find at any grocery store.
- Budget friendly – Most versions of Philly cheesesteak casserole use actual steak like a sandwich would, but mine uses ground beef to make it more cost-effective.
Ingredients & Substitutions
Here I explain the best ingredients for my Philly cheesesteak casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Beef – I use 85/15 ground beef, which is flavorful without being too greasy. Ground turkey works well for a lighter swap. If you want to use actual steak, you totally can, but see my tips below on this.
- Veggies – Thinly sliced bell peppers and half an onion. I used a mix of red, yellow, and green bell peppers, but any color is fine.
- Seasonings – Italian seasoning, smoked paprika, and garlic powder. Simple but so delicious!
- Broth – The base of the savory sauce. I usually have chicken broth on hand (either my homemade chicken broth prepped ahead or store-bought), but you can use beef broth for more beefy flavor. I’ve also done it with bone broth.
- Cheeses – Cream cheese mixes with the broth for the sauce, and provolone gives you that melty finish on top. (You know I’d never recommend the processed Cheez Wiz some sandwiches use. 😉) Feel free to use other melting cheese if you like.
- Sea Salt & Black Pepper
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How To Make Philly Cheesesteak Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brown the beef. In a large skillet, cook it with salt and pepper, breaking up with a spatula. I don’t need oil when using a nonstick pan, but you can add it if your pan tends to stick.
- Sauté the veggies. Toss the bell peppers and onions into the pan, season with the herbs and spices, and cook until they’re nice and tender.
- Make the sauce. Stir in the cream cheese and broth, until smooth and creamy.
- Assemble and bake. Transfer the beef mixture to a baking dish (I use the larger one from this set, which is a bit smaller than your average large baking dish) and top with slices of provolone cheese. Bake the Philly cheesesteak casserole until melty and golden.
My Recipe Tips
- A meat chopper makes breaking up the beef easier. I use it for all my recipes that have ground meat.
- If your ground beef is on the fattier side, drain off excess grease before adding the veggies. It keeps the cheesesteak casserole from feeling too heavy.
- Make sure your cream cheese is soft before adding it. If it’s cold, it won’t melt in smoothly. When I forget to set it out ahead of time, I just microwave it to soften.
- Adjust the cream cheese to your taste. Add an extra 2 ounces if you want it extra creamy.
- Want extra umami flavor or some heat? You can saute mushrooms with the other vegetables, add a splash of Worcestershire sauce or coconut aminos to the sauce, or drizzle your plate with hot sauce at the end.
- Want steak instead of ground beef? Cook sirloin steak separately—either sear it whole and slice against the grain after cooking or slice it thin and sauté quickly. Set it aside to keep it juicy while you sauté the veggies, then stir in seasonings, cream cheese, and broth. Add the steak back in before transferring everything to the casserole dish and finishing the recipe.
- Want more browning? If the cheese doesn’t brown enough after baking your Philly cheesesteak casserole, pop it under the broiler for a couple minutes.
Serving Ideas
One of the things I love about this Philly cheesesteak casserole is that it’s hearty enough to be a meal on its own!
If you prefer a starch, it’s wonderful over a base of air fried potatoes or rice. Or if it feels too heavy, add my artichoke salad or cucumber tomato salad on the side.
Philly Cheesesteak Casserole
By
My easy Philly cheesesteak casserole has tender beef, peppers, and onions, a savory sauce, and melty cheese. Fast for busy weeknights!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C).
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Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
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Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are tender.
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Add the cream cheese and broth. Stir together until smooth and melted.
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Transfer the mixture to a large baking dish (I use the larger one from this set, which is a little smaller than most large ones). Arrange the provolone slices on top, overlapping slightly.
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Bake the Philly cheesesteak casserole for 10-15 minutes, until cheese is melted and golden brown.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup (slightly heaped), or 1/6 of the entire recipe
- Tips: Check out my recipe tips above to help you break up the beef more easily, get a smooth and creamy sauce that isn’t greasy, how to ensure a golden brown top, and variations for more umami flavor or to use steak instead of ground beef.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: You can cook the beef and slice the veggies in advance, or assemble the entire casserole and refrigerate.
- Reheat: Pop individual servings in the microwave, or warm the entire casserole in the oven (20 minutes at 350 degrees F).
- Freeze: Assemble without baking, wrap in foil, and freeze for up to 3 months. Thaw overnight and reheat like above. To bake from frozen, cover with foil to prevent burning the cheese and double or triple the baking time.
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Philly Cheesesteak Casserole
175 Comments
Susan
1Made this for dinner tonight, and while it tasted pretty good, it required a tremendous amount of effort (more than it usually would) because I am sick and exhausted. I was grateful to have my husband slice the onion. One thing does concern me about this recipe, with regard to it being keto.
Courtney
2Hi, Susan
I buy frozen chopped onions (found in vegetable freezer section) to use in cooking and baking recipes. No tears, no effort, and no one has ever noticed a difference.
Joddie
0This is my FAV go to casserole, I recently made it with PORK CHOPS instead of beef I think it gave it more of a steak texture. Thanks Maya!
Wholesome Yum D
0Pork chops sound like such a fun way to change it up, Joddie! I never would have thought to try that, but it sounds delicious. So happy this casserole has become one of your favorites!
Patty
0Another outstanding recipe from Maya…. so gosh darn yummy! Made it for my husband and son after drywalling and they both loved it! Just ordered some more fruit syrups also, so yummy on my Greek yogurt! Thanks Maya for all you do!
Wholesome Yum D
0I’m so happy everyone loved it, Patty! And I love that you’re enjoying the fruit syrups on Greek yogurt, too. Thanks for such a sweet comment!
fsherman
0Just made this tonight and it was delish. We used beef broth and added some sliced jalapeno peppers and some sliced banana peppers to add a little zip. Next time we’re going to try it with sliced steak instead of ground beef.
Keep the great recipes coming.
Wholesome Yum D
0I love that you added a little extra kick, and trying it with sliced steak next sounds delicious. Thanks for sharing and for cooking along with me!
Dan Sheffield Jr
0Have you ever tried cheese wiz with this? I’ve made this a few times and loved it every single time, however, I’m curious if it was ever attempted with wiz? (I’m sure you know, but a true “Philly Cheesesteak” is made with wiz, with or without onions only.)
Maya | Wholesome Yum
0Hi Dan, I haven’t as it’s a pretty processed product so I prefer to use real cheese. I’m sure it would work fine from a recipe standpoint if you want to use it though!
TK
0You could also make your own wiz with real cheese.
Laura
0Very tasty. I thought I had smoked paprika but didn’t. I’m sure with it it would have a lot more flavor. I might use sharp cheddar in place of the provolone next time.
Wholesome Yum D
0Laura, I’m so glad you enjoyed the casserole! I think you’ll love it even more next time! 🙂
Kaci
0I love this dish! I make it as easy as possible by using Steak Ums and frozen bell peppers & onions from Walmart. I use the entire 8-ounce package of cream cheese (because, why not?). For cheese, I opt for Low-Moisture Part-Skim Mozzarella and finely shredded Provolone (I’ve found that sliced Provolone can end up being too tough to eat). I don’t add any salt because, at our age, we’re focused on lowering our sodium intake. My husband loves this meal!
Wholesome Yum D
1Kaci, I love how you’ve made this your own! So glad it’s a hit with your husband! 🙂
Patricia Gausepohl
0This is delicious & so easy! Im making it again. Thank you!
Wholesome Yum A
0So happy you enjoyed it, Patricia! I love how easy this one is, too. Hope you love it just as much the next time 😊
darlene
0This was very good and adaptable. It doesn’t have a big flavor- more simple. I didn’t use bell peppers as I don’t care for the green ones, but I may try it again with a red or yellow pepper. I also made it in 2 smaller dishes, as my husband likes pasta. Added cooked elbow macaroni and he thought it was great. I even shared it with an elderly couple who are not able to cook anymore.
Wholesome Yum A
0That sounds like a great way to make it your own, Darlene! Red, yellow, or any color peppers would be a delicious swap. I love that you made a version your husband would enjoy too, and that’s so kind of you to share it with your neighbors 😊
Pati
0Loved this recipe. Easy to make. Definitely drain the fat or it will be too greasy. We had it with a cabbage salad the first time and added cabbage to the recipe the second time.
Wholesome Yum D
0Pati, that sounds delicious! So glad it was an easy win for you! 🙂
Lisa
0Family loved it, very yummy!
Wholesome Yum D
0So glad it was a hit for your family, Lisa! Love hearing it turned out so yummy for everyone!
Jaime
0Well, this recipe saved the day this evening! I needed a quick meal to make for dinner, and then I got an email with this one featured. Problem solved! I ended up using chipped steak instead of ground beef, but it still turned out delicious! Thanks for this great recipe.
Wholesome Yum D
0Love hearing that, Jaime! Perfect timing on that email and using chipped steak sounds like such a tasty twist. So glad it came together fast for you on a busy night.
B
0I always hate when people change the whole recipe but I had to out of necessity. I only had 1 lb of burger and my meat loving husband said it was plenty. I figured I better use a filler for the missing burger so I also added sauteed mushrooms, a zucchini and some elbow Macaroni. I also doubled the spices and it was really good.
Lisa
0I like the recipe but I’m gathering its not keto? Anything to tweak to make it less carbs besides the onion because you need that for flavor.
Maya | Wholesome Yum
0Hi Lisa, Yes, this recipe is low carb. You can check the macros above to see if they work for you.
Christine Ehrich
0Can you do this in the crockpot?
Maya | Wholesome Yum
0Hi Christine, Probably but it would be different, more runny.
Sarah
0I’ve been making this recipe for the last few years when I stumbled upon it. And recently had to look back at it. I must say every time I have made it. It’s tastier and creamy and absolutely delicious! 😋
Wholesome Yum D
0I love hearing that, Sarah! It’s so special to know it’s become a go-to for you over the years and even better that it keeps getting more delicious every time! 😋
Betsy Tewalt
0This is the best I have ever tried and I am so happy that my husband will eat it. Most of the recipes we have tried over the last 1.5 years of my journey have not been great but this is a keeper.
Wholesome Yum D
0Thank you so much for the kind words, Betsy! I’m really happy to hear that this one stood out for you and that your husband enjoyed it too. It means a lot to know it’s a keeper, especially after trying so many others. You’re doing an amazing job on your journey!
Robin
0I made the Philly Steak casserole this evening and it is amazing! I had some thinly sliced sirloin that I had bought on sale and decided to use it to make the casserole. I’m so glad I tried it. My husband keeps saying how much he likes it and that it’s a keeper! It was easy and quick to put together. I will be making it often. Thanks for all of your great recipes that are good and easy to make!
Wholesome Yum D
0Robin, I love that you tried it with thinly sliced sirloin, such a smart swap! I’m so happy it was quick, easy, and a hit for you both.
Diana
0I love this recipe,I didn’t have ground beef so I used shredded chicken. It was amazing next time and there will be a next time I will try ground beef
Wholesome Yum D
0I love hearing how you adapted it, Diana. Using shredded chicken instead of ground beef is such a smart swap, and I love that it still turned out amazing for you. I’m excited for you to try it with ground beef next time, too!
Donna
0The Phily Steak casserole tuned out very good! So glad I tried it. Will make this one again. Thank you for sharing.
Wholesome Yum D
0Donna, I’m so happy you gave the Philly Steak Casserole a try and loved it! That’s wonderful to hear.
Jessica Stevens
0Delicious! Will be making this again.
Maya | Wholesome Yum
0Thank you, Jessica! Hope you make it again soon.