Philly Cheesesteak Casserole: All the Flavor, None of the Fuss

There are certain sandwiches that have achieved legendary status. The Philly cheesesteak is one of them. That glorious combination of thinly shaved beef, sautéed onions and peppers, and melty, gooey provolone or Cheez Whiz, all piled high on a crusty hoagie roll. It’s messy, it’s indulgent, and it’s absolutely irresistible.

But let’s be honest—making authentic Philly cheesesteaks at home can be a project. Slicing beef paper-thin, managing a hot griddle, assembling individual sandwiches for a crowd. Delicious, yes. But not exactly weeknight-friendly.

Enter this Philly Cheesesteak Casserole.

This recipe takes everything you love about the classic sandwich and transforms it into an easy, family-friendly casserole that delivers all the flavor with a fraction of the work. Tender beef, sautéed onions and peppers, and plenty of melty cheese, all baked together into a comforting, one-dish meal that serves a crowd.

I developed this recipe on a night when I was craving cheesesteak flavors but didn’t want to stand at the griddle making individual sandwiches. I wanted something I could toss together, pop in the oven, and have ready for the whole family. The result was so good that it’s become a regular in our dinner rotation.

Today, I’m sharing this recipe with you, along with everything I’ve learned about making it perfect every single time.

Why You’ll Love This Philly Cheesesteak Casserole

All the classic flavors. Beef, onions, peppers, and cheese—just like the sandwich, but in an easy casserole form.

No fancy slicing required. No need to shave beef paper-thin. Cubed steak or ground beef works perfectly.

Feeds a crowd. A 9×13 casserole serves 6-8 people easily. Perfect for family dinners, potlucks, or game day gatherings.

Make-ahead friendly. Assemble it ahead of time and bake when ready. Great for busy nights.

Customizable. Adjust the vegetables, change the cheese, add mushrooms—make it your own.

Keto and low-carb friendly. Skip the bread and you’ve got a delicious low-carb meal.

Kid-approved. My pickiest eaters love this casserole. It’s familiar, cheesy, and delicious.

One dish. Less cleanup. Always a win.

The Complete Ingredient Breakdown

For the Beef Layer:

1½ to 2 pounds beef

You have several excellent options:

· Thinly sliced beef for cheesesteaks: If you can find it at the deli counter or in the meat section, this is the most authentic choice. Look for “shaved beef” or “cheesesteak meat.”
· Sirloin steak, thinly sliced: Buy a whole sirloin, partially freeze it (about 30-60 minutes), then slice as thin as possible against the grain.
· Ground beef: The easiest option. Use 80/20 for best flavor. It won’t have the same texture as sliced beef, but it’s delicious and convenient.
· Flank steak or skirt steak: Great flavor, slice thinly against the grain.

For the Vegetables:

2 tablespoons butter or oil

For sautéing the vegetables. Butter adds flavor; oil works well too.

1 large onion, thinly sliced

Yellow or sweet onions are classic. They become sweet and tender as they cook.

1 large green bell pepper, thinly sliced

Green peppers are traditional, with their slightly bitter edge that contrasts beautifully with the rich beef and cheese. Red, yellow, or orange peppers work too and add sweetness and color.

8 ounces mushrooms, sliced (optional)

Mushrooms aren’t traditional but are a delicious addition. They add earthy depth and soak up all the flavors.

2 cloves garlic, minced

Adds aromatic depth.

For the Cheese Layer:

8 ounces cream cheese, softened

This is the secret to the creamy, luscious texture. Cream cheese melts into the beef and vegetables, creating a rich, cohesive filling.

1 cup beef broth

Adds moisture and helps create the sauce. Use low-sodium so you can control the salt.

1 teaspoon Worcestershire sauce

Adds umami depth that enhances the beefy flavor.

Salt and pepper to taste

2 cups shredded provolone cheese

Provolone is classic Philly cheesesteak cheese. Its mild, slightly tangy flavor melts beautifully.

1 cup shredded mozzarella or additional provolone

For extra cheesiness on top.

Optional Topping:

Buttered breadcrumbs or crushed crackers

If you want a crunchy topping, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese before baking.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Cook the Beef

If using sliced beef: Heat a large skillet over medium-high heat. Add a tablespoon of oil. Working in batches if needed, cook the beef until browned but not overcooked. It will cook further in the oven, so slightly undercook now. Remove to a plate.

If using ground beef: Brown in the skillet, breaking it up with a spoon, until no longer pink. Drain excess fat if needed.

Step 3: Sauté the Vegetables

In the same skillet, add butter or oil. Add the sliced onion and bell pepper. Cook over medium heat until softened and beginning to brown, about 8-10 minutes.

If using mushrooms, add them halfway through cooking.

Add the minced garlic and cook for 1 minute more until fragrant.

Step 4: Make the Cream Cheese Sauce

Reduce heat to low. Add the softened cream cheese to the skillet with the vegetables. Stir until melted and smooth.

Slowly pour in the beef broth, stirring constantly, until the sauce is smooth and well combined. Stir in the Worcestershire sauce.

Step 5: Combine Beef and Sauce

Return the cooked beef to the skillet, stirring to combine with the vegetable and cream cheese mixture. Season with salt and pepper to taste. Remember that the cheese will add more salt, so go easy.

Step 6: Transfer to Baking Dish

Pour the beef mixture into your prepared baking dish and spread evenly.

Step 7: Top with Cheese

Sprinkle the shredded provolone evenly over the top, followed by the mozzarella or additional provolone.

If using buttered breadcrumbs, sprinkle them over the cheese.

Step 8: Bake

Bake at 375°F for 20-25 minutes, until the casserole is hot and bubbly and the cheese is melted and golden on top.

For extra browning, switch to broil for the last 2-3 minutes, watching carefully to prevent burning.

Step 9: Rest and Serve

Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly and makes serving easier.

Serve hot, with crusty bread, over rice, or on its own.

The Science Behind the Perfection

Cream cheese magic: Cream cheese adds richness and helps bind the casserole together. Its mild flavor lets the beef and provolone shine while providing luscious texture.

Provolone’s role: Provolone is the classic choice for good reason—it melts beautifully and has the right balance of mild tanginess without overwhelming the other flavors.

Beef broth: Adds moisture and enhances beefy flavor. It also helps thin the cream cheese sauce to the perfect consistency.

Sautéing vegetables: Cooking the onions and peppers before baking softens them and develops their sweetness. Raw vegetables would release water during baking and make the casserole watery.

Troubleshooting Common Issues

My Casserole Is Watery

Several possible causes:

· Vegetables released too much water (did you sauté them enough?)
· Too much beef broth
· Cream cheese wasn’t fully incorporated

Next time, cook vegetables until any released liquid has evaporated, and use full-fat cream cheese which has less water.

My Casserole Is Dry

You may need more sauce or liquid. Next time, add an extra ounce of cream cheese or a little more beef broth. Also, avoid overbaking.

The Cheese Isn’t Melting Smoothly

Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can affect melting.

The Flavor Is Flat

It likely needs more salt, more Worcestershire sauce, or a hit of umami. Try adding a tablespoon of soy sauce or additional Worcestershire.

My Ground Beef Version Tastes Different

Ground beef is delicious but doesn’t have the same texture as sliced steak. For more authentic texture, use sliced beef. If using ground beef, consider adding a little beef bouillon for deeper flavor.

Delicious Variations

Once you’ve mastered the basic recipe, try these variations.

Mushroom Swiss Cheesesteak Casserole

Replace provolone with Swiss cheese. Add 8 ounces sliced mushrooms to the vegetables. The combination is rich and earthy.

Pepperoni Cheesesteak Casserole

Add a layer of pepperoni under the cheese for a pizza-cheesesteak hybrid that kids (and adults) will love.

Spicy Jalapeño Cheesesteak Casserole

Add 1-2 diced jalapeños to the vegetables, and use pepper jack cheese instead of provolone. The heat is wonderful.

Garlic Lover’s Version

Add a whole head of roasted garlic to the cream cheese sauce. Spread it on everything.

Italian Seasoning Version

Add 1 teaspoon Italian seasoning to the beef mixture. Top with a mixture of provolone and mozzarella.

Low-Carb Keto Version

Skip any breadcrumb topping. Serve over cauliflower rice or with a side of roasted vegetables.

Cheez Whiz Style

For the truly authentic (and controversial) Philly experience, use Cheez Whiz instead of provolone. Heat 1 cup Cheez Whiz with a little milk and drizzle over the top before serving.

Philly Cheesesteak Stuffed Peppers

Use the filling to stuff halved bell peppers. Top with cheese and bake until peppers are tender.

What to Serve With Philly Cheesesteak Casserole

Crusty bread or hoagie rolls: For the full sandwich experience, serve with bread for dipping or making impromptu sandwiches.

Over rice: The creamy sauce is delicious over white or brown rice.

With roasted potatoes: Serve alongside roasted potatoes or fries for a classic pairing.

Simple salad: A green salad with vinaigrette cuts through the richness beautifully.

Roasted vegetables: Broccoli, asparagus, or green beans complement the casserole.

On its own: This casserole is hearty enough to be a complete meal.

Storage and Make-Ahead Tips

Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.

Freezer: This casserole freezes beautifully. Assemble completely but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to baking time.

Make-ahead for busy nights: Assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since you’re starting from cold.

Reheating: Reheat individual portions in the microwave. For larger portions, cover with foil and reheat in a 350°F oven for 15-20 minutes.

The History of the Philly Cheesesteak

The Philly cheesesteak was born in the 1930s when Pat Olivieri, a hot dog vendor in South Philadelphia, decided to grill some beef and put it on a roll. A taxi driver noticed the delicious smell, asked for one, and word spread. Soon, Olivieri opened Pat’s King of Steaks, which still operates today.

The cheese came later—originally, it was just beef and onions. Provolone and Cheez Whiz became standard options, sparking endless debates about which is more authentic. (The answer: both are accepted, and people have strong opinions.)

This casserole pays homage to that iconic sandwich while making it accessible for home cooks. It’s a celebration of Philly’s greatest culinary export, adapted for family dinners and potluck gatherings.

Why This Recipe Deserves a Permanent Place in Your Rotation

This Philly Cheesesteak Casserole represents everything I want in a family meal. It’s comforting and familiar enough for picky eaters. It’s flavorful enough for adults. It’s easy enough for busy weeknights. It’s impressive enough for company.

I’ve made this casserole for casual family dinners and for game day gatherings with friends. I’ve made it with ground beef when I needed quick and easy, and with thinly sliced sirloin when I wanted something special. Every single time, it’s been a hit.

There’s something about that combination of tender beef, sweet sautéed onions and peppers, and all that melty, gooey cheese that just works. It’s comfort food at its finest—satisfying, familiar, and deeply delicious.

This recipe has become a staple in my kitchen for good reason. It’s reliable, versatile, and always delivers. It turns a few simple ingredients into something that feels special.

And now it can be that for you too.

So grab your beef. Slice those onions and peppers. Get that cheese ready. And get ready to discover your new favorite casserole.

Your family is about to ask for seconds.

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Have you made this Philly Cheesesteak Casserole? What variations did you try? I’d love to hear about your experience in the comments below!

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