Go Back
Philly Cheesesteak Casserole Recipe
Ash Tyrrell

Philly Cheesesteak Casserole Recipe

I have to admit, I was skeptical the first time I tried making a Philly cheesesteak casserole. I mean, could it really capture the flavor of an authentic Philly cheesesteak without the sandwich? After making it, I was pleasantly surprised.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb of thinly sliced beef ribeye or sirloin work 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 (optional 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 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.