I have to admit, I was skeptical the first time I tried making a Philly Cheesesteak Casserole Recipe. I mean, could it really capture the flavor of an authentic Philly cheesesteak without the sandwich? After making it, I was pleasantly surprised. The combination of tender beef, melted cheese, and peppers is pure comfort food.
It’s hearty, cheesy, and perfect for a weeknight dinner or a family gathering. Honestly, this dish has become one of my favorite go-to meals. For a richer beef flavor, you can also try a Flavorful Gordon Ramsay Steak Marinade Recipe that enhances tenderness and taste.
Ingredients
Here’s everything you’ll need to make this Philly cheesesteak casserole. I’ve included tips from my own experience for the best flavor.
- 1 lb of thinly sliced beef (ribeye or sirloin works best for tenderness)
- 1 green bell pepper, diced (use fresh for crunch and flavor)
- 1 small onion, finely chopped (yellow or white onion works best)
- 8 oz mushrooms, sliced (optiona,l but adds depth of flavor)
- 2 cups shredded provolone cheese (grate fresh cheese for better melt and taste)
- 1 cup shredded mozzarella cheese (balances flavor and gives gooey texture)
- 2 tbsp olive oil (for sautéing vegetables)
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced for a stronger flavor)
- Salt and pepper to taste
- 6 large eggs (for binding and a custard-like texture)
- 1 cup milk (whole milk gives the best creaminess)
- 1 tsp Dijon mustard (optional, adds subtle tang)
- 2 cups day-old bread cubes (for structure, avoid fresh bread, which can get mushy)
Note: Serves 6-8 people
Variations
I love experimenting with this recipe, and there are so many ways to make it your own:
- For a dairy-free version, use vegan cheese or omit the cheese and add extra seasoning.
- For a low-carb twist, skip the bread and use cauliflower rice or thinly sliced zucchini.
- Add spicy flavor with chopped jalapeños or a dash of hot sauce, similar to the punch you get in Spicy Cashew Chicken Recipe.
- Swap beef for chicken or turkey for a lighter version.
- Include spinach or kale for extra greens (just don’t use frozen spinach, it makes the casserole watery).
Cooking Time
Here’s a quick breakdown so you can plan your meal:
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Equipment You Need
These tools will make the process much easier:
- 9×13 baking dish – for assembling and baking the casserole
- Skillet – for sautéing beef and vegetables
- Mixing bowl – to combine eggs, milk, and seasonings
- Knife and cutting board – for chopping vegetables and slicing meat
- Cheese grater – if shredding fresh cheese
How to Make Philly Cheesesteak Casserole
Prepare the Ingredients
Start by chopping your onions, peppers, and mushrooms, and slicing the beef into thin strips. I always like to prep everything before heating the skillet so I can cook quickly and evenly. Fresh vegetables make a big difference in taste and texture.
Cook the Beef and Vegetables
Heat olive oil in a skillet over medium-high heat. Sauté the onions and peppers until soft, then add the beef until browned. Adding garlic at the end gives a fresh punch, and seasoning with salt and pepper here is crucial for deep flavor.
Combine Eggs and Milk
In a mixing bowl, whisk together eggs, milk, and Dijon mustard until smooth. This mixture will soak into the bread cubes and hold the casserole together. I always taste it lightly here to make sure the seasoning is balanced.
Assemble the Casserole
Layer half of the bread cubes in the baking dish, followed by half of the cooked beef and vegetables, and then a layer of provolone and mozzarella. Repeat the layers and pour the egg mixture evenly over the top. Press gently so everything is submerged.
Bake Until Golden
Preheat your oven to 350°F (175°C) and bake the casserole for 35-40 minutes until the top is golden and the center is set. I usually check with a knife in the middle; if it comes out clean, it’s ready. Let it rest 5 minutes before serving for easier slicing.
Additional Tips for Making this Recipe Better
From my own experience, a few small tweaks make a big difference:
- I always use fresh cheese because pre-shredded cheese can have anti-caking agents that prevent perfect melting.
- Sauté vegetables separately if you want a firmer texture; otherwise, they can get too soft.
- Let the casserole rest for at least 5 minutes after baking; it makes cutting slices much cleaner.
- Use day-old bread cubes for better absorption and structure.
- Taste the egg mixture before pouring it in to adjust seasoning to your preference.
How to Serve Philly Cheesesteak Casserole
This casserole is hearty enough to serve on its own, but presentation makes it even more inviting:
- Garnish with fresh parsley or chopped green onions for a pop of color.
- Serve with a side salad or roasted vegetables to balance the richness.
- Cut into squares and serve on a platter for a family-style meal.
- Drizzle a little hot sauce or ketchup for added flavor if desired.
Nutritional Information
Here’s a rough idea of what you’re getting in each serving (6-8 servings total):
- Calories: 350-400 per serving
- Protein: 25-30g
- Carbohydrates: 20-25g
- Fat: 18-22g
Make Ahead and Storage
Making this recipe ahead is a lifesaver:
- Storing: Keep in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the baked casserole for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Bake at 350°F for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes.
Why You’ll Love This Recipe
Here’s why this casserole has become a staple in my kitchen:
- It’s easy to make: Prep, layer, and bake – simple enough for weeknights.
- Versatile: Swap meats, vegetables, or cheese to suit any taste or diet.
- Flavorful: Melty cheese, tender beef, and sautéed vegetables capture the classic Philly cheesesteak taste.
- Family-friendly: Kids and adults alike love it, making it perfect for gatherings.
- Make-ahead convenience: Prepare in advance and bake when ready, saving time during busy days.
Philly Cheesesteak Casserole Recipe
Ingredients
Method
- Start by chopping your onions, peppers, and mushrooms, and slicing the beef into thin strips. I always like to prep everything before heating the skillet so I can cook quickly and evenly. Fresh vegetables make a big difference in taste and texture.
- Heat olive oil in a skillet over medium-high heat. Sauté the onions and peppers until soft, then add the beef until browned. Adding garlic at the end gives a fresh punch, and seasoning with salt and pepper here is crucial for deep flavor.
- In a mixing bowl, whisk together eggs, milk, and Dijon mustard until smooth. This mixture will soak into the bread cubes and hold the casserole together. I always taste it lightly here to make sure the seasoning is balanced.
- Layer half of the bread cubes in the baking dish, followed by half of the cooked beef and vegetables, and then a layer of provolone and mozzarella. Repeat the layers and pour the egg mixture evenly over the top. Press gently so everything is submerged.
- Preheat your oven to 350°F (175°C) and bake the casserole for 35-40 minutes until the top is golden and the center is set. I usually check with a knife in the middle; if it comes out clean, it’s ready. Let it rest 5 minutes before serving for easier slicing.
Notes
- I always use fresh cheese because pre-shredded cheese can have anti-caking agents that prevent perfect melting.
- Sauté vegetables separately if you want a firmer texture; otherwise, they can get too soft.
- Let the casserole rest for at least 5 minutes after baking; it makes cutting slices much cleaner.
- Use day-old bread cubes for better absorption and structure.
- Taste the egg mixture before pouring it in to adjust seasoning to your preference.
