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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
Andrea
0The flavor was so good! However, I wish I had drained the grease/fat off the meat. Husband didn’t mind it but as a personal preference I will definitely drain next time. Otherwise, it was great! We added fresh mushrooms and extra bell peppers.
Kacy
0If I were to use your Sirloin in the Oven method instead of ground beef, would you recommend the balsamic marinade from that recipe, or something else so as not to distract from the cheesesteak flavor? Thanks in advance.
Maya | Wholesome Yum
0Hi Kacy, You could use the balsamic marinade, but I would probably just season the steak with salt and pepper.
Kacy
0Great thank you. Making this weekend. ?
Kelijean
0Added fresh mushrooms and some more spices turned out delish!!!
Dawn
0Absolutely delicious! My non-keto husband likes it too.. Thank you for all your wonderful recipes.
JW
0Husband said he could eat it every night, super easy, super simple, super delicious.
Sue Hale
0Made the chili… so good. Froze it in containers for quick lunch or dinner
Lisa
0Delicious!!!!!! The only problem is I had some liquid at the bottom of the pan.
Wholesome Yum A
0Very good PLUS three year old approved!
Eve
0Overall pretty good. Used carne asada meat. I’m Allergic to bell peppers but can do a little bit of hatch green chili. So I added one tiny can of hatch green chilies and omitted all the bell pepper. Added about 3/4 cup of Gouda as well. Definitely wish it was creamier /cohesive maybe will add more cream cheese next time to get it to stick together.
Kandace
0Yummy I give it a 10….
Peg
0We thought it was great, even shared it with the neighbors. They liked it so well they asked for the recipe.
Luella
0My husband said this is the best thing he has ever had!! And y’all, I cook! I walked in and saw him melting eating it!
Gloria W Parrish
0Loved it!
Mike
0Not to bad very easy to do and is in my index now. No I did not drain the meat, I used a 93/7 lean ground round.
Tina
0Our all time favorite! Making it again tonight.
Nancy
0We loved this! Personally, I would back off the Italian season, but otherwise it’s perfect just the way it is! Our son (who’s not KETO), piled it on a hoagie roll and he was all set!
Armelia Gorden
0Amazing n delicious
Bev
0I look forward to trying this casserole. I can imagine it is very tasty.
Tonya Roberts
0Yummy in my tummy!!!!!
I even used Smoked Paprika. Then we eat on low carb tortilla’s.
Lorraine
0I put a recipe in the “save” but can’t access it. Shaved steak with philadelphia cream cheese
Wholesome Yum M
0Hi Lorraine, You must be logged in to be able to save a recipe. Once it’s saved, you can find the recipes in the menu on the left in the Member’s Area. The ‘My Favorite Recipes’ link will take you to all your saved recipes. I hope this helps!