Oh yes 😋 — a Philly Cheesesteak Casserole is basically all the flavors of a Philly cheesesteak, baked into a cozy, cheesy dish. Here’s a solid recipe that’s easy to make and perfect for a weeknight dinner or gathering.
Philly Cheesesteak Casserole
Ingredients (Serves 4–6)
- 1 lb ground beef or thinly sliced ribeye strips
- 1 green bell pepper, diced
- 1 onion, diced
- 2–3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp Italian seasoning (optional)
- 1 cup sliced mushrooms (optional)
- 1 ½ cups shredded provolone (or mozzarella + provolone mix)
- ½ cup cream cheese, softened
- ½ cup milk
- 2 cups cooked pasta, or 3–4 cups cubed bread for a bread-base casserole
- 1–2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Cook the meat:
- Heat olive oil in a skillet over medium heat.
- Add ground beef (or ribeye) and cook until browned. Remove excess fat.
- Cook veggies:
- In the same skillet, sauté onion, bell pepper, and mushrooms until soft.
- Add garlic, salt, pepper, paprika, and Italian seasoning. Cook 1–2 minutes.
- Make the creamy cheese mix:
- In a bowl, mix cream cheese and milk until smooth. Stir in 1 cup shredded provolone.
- Assemble casserole:
- If using bread: layer cubed bread in bottom of dish.
- Spread cooked beef and veggies over it.
- Pour creamy cheese mixture on top.
- Sprinkle remaining ½ cup provolone on top.
- Bake: 20–25 minutes, until bubbly and golden on top.
- Serve hot, optionally with pickled peppers or ketchup on the side.
Optional Upgrades
- 🫑 Use red or yellow peppers for color
- 🧄 Add roasted garlic for extra flavor
- 🌶️ Sprinkle a little hot sauce or crushed red pepper if you like heat
- 🥓 Cooked bacon bits on top for a smoky twist
This hits all the classic Philly cheesesteak vibes — beef, onions, peppers, and melty cheese — but in a comfort-food casserole form.
If you want, I can also give a low-carb version that skips bread/pasta and keeps it creamy, cheesy, and totally keto-friendly. Want me to do that?
