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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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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
175 Comments
~Chrissie O.
0Okay, I used this recipe as inspiration, and ran with it. So please don’t judge me on changes I made, they weren’t significant!!! 1. JUST because my hubby loves Philly Cheesesteaks, I didn’t use ground beef – I used Walmart’s Chopped Sirloin patties (they’re not flat sheets like Steak-ums, they’re choppped and they formed into ovals, and have much more texture than a Steak-ums sheet!). Used a whole onion, but cut into 6ths, sliced. Used 2 green peppers (from the garden), but diced them; I put the veggies under the broiler until they were softened and slightly charred in places, because I have a texture issue with peppers but don’t mind them broiled. Used an 8-oz brick of Neufchatel, and subbed beef broth for chicken, just to amp the beef flavor. Topped with Provolone and some shredded mozzarella. I made the sauce a bit thinner, because I served it to myself over pasta, to Keith over a keto-friendly pasta and spiralized zucchini. He said, “You can make this EVERY WEEK!” He INHALED IT!!! I omitted the Italian seasoning, and salt (bouillon has salt) and ground fresh 4-pepper blend over the top. He’s right. I am not even a bell pepper fan, but it truly is THAT GOOD!!! So glad to have found this!!! It’s definitely a keeper!!! ~Chrissie
Maya | Wholesome Yum
0Thank you for sharing, Chrissie! No worries on the changes, the beauty of cooking is we can each make recipes our own. I’m glad this version worked well for you and it sounds amazing.
Janet
0This dinner was so quick to make. I was surprised by the amount of flavor! My 5 year old requested second!!! I didn’t have provolone so I used pepper jack. It added a nice spicy kick.
Wholesome Yum D
0That’s wonderful, Janet! I love that your 5-year-old even asked for seconds, that’s such a win! Pepper jack sounds like the perfect swap for a little extra kick.
Kimberly Obrien-Silke
0Wow!! This recipe was a major hit in my household. I feed my two adult brothers one with diabetes. Finding delicious diabetic friendly foods is not always easy.
I added mushrooms and extra provolone.
The only issue I had was they all wanted more. I made it again and double batched it. 😊 no leftovers
Wholesome Yum D
0I love hearing this, Kimberly! No better sign of a hit recipe than when there are zero leftovers. Adding mushrooms and extra provolone sounds like such a delicious touch too!
Angela
0Hello! Is this recipe gluten free? My daughter has celiac disease.
Maya | Wholesome Yum
0Hi Angela, Yes, it’s gluten-free! Please let me know what you and your daughter think of it.
Meggan
0I love this recipe! I make it at least once a month. Sometimes I sub shave steak. So good!
Wholesome Yum D
0I love hearing that, Meggan! Shaved steak sounds like a delicious swap, so glad it’s a regular in your rotation!
Jean McElwain
0What an easy and delicious quick weeknight dinner. These are ingredients I usually keep in stock. Instead of putting it in the oven, I just put the lid on my skillet and let the cheese melt. We have added this to our meal rotation.
Maya | Wholesome Yum
0I’m so glad you like this casserole, Jean! Thank you for sharing your method.
Amy
0This is one of my families favorite meals, we’ve been making it once a week for a few months now. It is easy to make on busy week night’s, and can be made in one pan (cast iron for me), which makes for quick and easy cleanup.
Wholesome Yum D
0Aww I love that it’s become a staple for your family, Amy! One-pan dinners for the win! 😊
DK Payne
0This is a very tasty dinner! The cheese and peppers create a a nice crunch. If you like stuffed peppers you will LOVE this recipe. ❤️👍
Maya | Wholesome Yum
0Thank you! Yes, it does have something reminiscent of stuffed peppers, now that you mention it.
Annasawtelle42
0Please explain the sauce, I don’t see a sauce you are talking about?
Claudia
0Can this be prepared ahead and frozen for later?
Maya | Wholesome Yum
0Hi Claudia, Yes, absolutely! I have instructions for this in my recipe notes above.
Maya | Wholesome Yum
0Hi Anna, The sauce mixes into the meat and veggies, and it’s a combination of broth and cream cheese as the base.
Renee
0Hi I just finished making this ! I added 2 extra ounces of cream cheese, and a little Manteca for cooking the onion. This is an absolutely delicious dish, thank you very much for the recipe! I like the spice ratio of everything , together 🙂
Maya | Wholesome Yum
0I’m so glad you liked it, Renee! Thank you for sharing your variation.
Pati
0Loved it! Quick to put together. Delicious! I agree with draining the excess fat. It’s not needed for flavor. We ate ours on a roll.
Maya | Wholesome Yum
0I’m glad you loved it, Pati! Feel free to drain the beef if you like — it’s partly a matter of preference but also I find it depends on the beef you use.
Ashley Walker
0Amazing!! So simple and very satisfying. I will be making this meal again:). I have enjoyed all your recipes so far. Thank you!
Maya | Wholesome Yum
0Thank you, Ashley! I’m so glad you’re enjoying my recipes.
deann.sewell
0I made this for the family and they loved it. It was so flavorful and yummy. It hit the spot for everyone. I will definitely be making this again.
Maya | Wholesome Yum
1I’m so happy to hear your family loved this dish, Deann! Thank you.
Amy
0Maya’s Philly Cheesesteak Casserole is a delicious recipe.
I made the casserole with 8 ounces cream cheese (instead of 4), added 1 tablespoon Worcestershire, and 1/2 cup chicken broth (instead of 1/4), used slices of Swiss cheese, and drained the ground beef (93/7) before baking in a 9×13 Le Creuset casserole pan. I broiled it at the end.
Absolute winner!
Maya | Wholesome Yum
0I’m so glad you liked it, Amy! Thank you for sharing your variation.
Deborah
0Made this for dinner and it was a crowd pleaser with my kids. I did add the extra 2 oz of cream Cheese and in retrospect I wish I hadn’t because it tasted cream cheesy, but my husband disagreed and thought it was perfect. I love sautéed veggies so I may add more peppers in the future, or some mushrooms!
Maya | Wholesome Yum
0I’m happy you and your kids liked it, Deborah! Yes, I had some disagreements in feedback from my family about whether it was better with the extra 2 ounces of cheese or not, so left it up to readers as an option. Mushrooms make a great addition, too!
Glyn
0I just made this for dinner and wow, it is so delicious!! This will be going on high rotation in our house!
Maya | Wholesome Yum
0Yay, I’m so glad to hear that, Glyn! Enjoy!
Joddie
0Of all of the dozens of recipes I have made from wholesomeyum this is my husbands favorite, we like it so much that we’ve now made 3 of these casserole dishes within the last 6 months, just to store in the freezer for easy dinners.
Thank you!
Maya | Wholesome Yum
0Wow, that’s awesome, Joddie! Agree, freezer meals are the best!
Naomi
0I have been trying many new keto recipes. I am the only one eating keto in my family but my main dish for dinner is always something we can all eat and hopefully enjoy. We all cleaned our plates tonight. One of my favorite new recipes. I did add about 1T of Worcestershire sauce 🙂
Maya | Wholesome Yum
0Thank you, Naomi! I’m so glad your whole family liked this dish. Worcestershire sauce sounds like a nice addition.
toddywilkinson
0After browning the beef, do you set it aside??? Then add the vegetables and additional seasonings?
Maya | Wholesome Yum
0Hi Toddy, No, you can just add the vegetables and seasonings to the pan with the beef.
Wendy
0This is delish! This is my 2nd time making it. We have your recipes at least 2-3 times a week and love all of them. Thank you for what you do to help keep us healthy!
Maya | Wholesome Yum
0Thank you so much, Wendy! It means a lot that you make my recipes so often!
Rebecca
0This proved to be a quick, easy, and delicious meal. It was perfect for a weekday super meal, with easy food prep and clean up. I cooked it in a cast iron skillet and was therefore able to place the skillet in the oven without having to transfer it to a casserole dish. I will make this again.