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GET IT NOWThis 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
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
My easy Philly cheesesteak casserole has tender beef, peppers, and onions, a savory sauce, and melty cheese. Fast for busy weeknights!
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, 30 Dinners In 30 Minutes, Keto Ebook Bundle, and Winter Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Philly Cheesesteak Casserole
166 Comments
Barbara
0Outstanding Maya! My family loved this.
mJ
0Made this tonight. We loved it. I used a combination of ground beef and turkey breast to make up the two pounds. It was all the supermarket had. I doubled the cream cheese because I needed to use it. With a salad this made a great meal. It was enough for two meals. Divided it between two casseroles and froze one. Thank you.
Cookie
0Hello, Thank you for sharing this recipe, however, 7.2g net carbs is reasonably high for one meal.
Tana
0I’m on keto and the recipe can fit perfectly into my day.
Maya | Wholesome Yum
0Everyone’s macros are different, but this can easily fit into most people’s limits. Feel free to skip it if it doesn’t work for you.
Kristen
0This was so good and easy to make! Husband and kid approved.
Tina
0My husband is a Philly cheesesteak junkie. I’ve wanted to make this for over a year. Finally made it tonight in my Ninja Foodi on saute then bake. It was sooooo excellent, we ate the whole thing! I will be making this again. We’ll double the recipe for leftovers. I added mushrooms to onions and peppers as that’s how we usually like our cheesesteaks! Thanks for a great recipe!
wilhelmina
0I love this casserole! It is a great recipe to keep me on my keto diet without having to cook a separate dish for the rest of my family. We all love it!
Suzy
0So, so good! Simple, easy and the flavors are spot on! Definitely will be making it again!