Philly Cheesesteak Casserole is the hearty meal of your dreams. It’s packed with ground beef, lots of veggies, cream cheese, and provolone.
In this recipe
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What’s in a Philly Cheesesteak Casserole?
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Tips and Tricks
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change ingredients
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serving suggestions
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Storage Instructions
Philly Cheesesteak Casserole is a hot dish inspired by the classic Philly Cheesesteak, a sliced steak and onion sandwich served on a bun and topped with cheese. It’s a rich and meaty casserole that’s comfort food at its finest.
The casserole has ground beef, onions, peppers and mushrooms. It’s tossed with cream cheese and provolone, topped with crunchy croutons, and baked until the filling is hot and melted.
What’s in a Philly Cheesesteak Casserole?
The sandwich version only has steak and onions, but I decided to step it up a bit for this casserole. I use ground beef instead of steak simply because sliced steak can dry out in the oven. Also, the beef and onions wouldn’t really fill a casserole dish, so I added green peppers and mushrooms to the mix as well.
The beef and veggies combined with cream cheese and provolone are the best flavors.
Tips and Tricks
Tossing beef and veggies in a casserole dish is fine, but to really make this casserole look its best, there are two tips to keep in mind.
- After searing the beef and veggies, stir the mixture with two types of cheese: cream cheese and provolone cheese. The cream cheese moisturizes and keeps the filling from drying out. Some provolone is stirred into the filling and slices are placed on top for that classic melty, cheesy topping.
- Top the casserole with some diced bread! As they bake, they turn into crispy, crunchy croutons that add texture to the casserole. I like to toss the bread cubes in olive oil before adding them to the casserole so they get extra crunchy.
change ingredients
Would you like to change this recipe and add some other things? Here are some ideas!
- Add diced jalapeños or roasted poblano peppers to the filling for a spicier version.
- Add a thin layer of cooked white rice before adding the filling for a heartier meal.
- Instead of cream cheese, stir in 1/2 cup Cheez Whiz for classic orange cheesesteak color and flavor.
- Substitute any type of bread for the hoagie bun croutons. You can use a hearty boule loaf or just plain white sandwich bread cut into 1-inch cubes.
serving suggestions
This cheesesteak casserole is a hearty dish, so keep the sides light. Here are some wonderful light salads and side dishes that are great to serve with casseroles.
- No Mayo Slaw: This lighter twist on slaw packs a big crunch.
- Quick and Easy Asparagus: A simple green vegetable would make a perfect side dish.
- Cucumber, Peach, and Basil Salad: If you could find the ingredients fresh, this light salad would be a refreshing side dish.
Storage Instructions
If you have leftovers, good news! It keeps wonderfully in the fridge for 4 to 5 days. Heat it up in a 350˚F oven. You can microwave it in a pinch, but it will lose some of its texture.
Freeze leftovers? Continue reading.
CONTINUE READING:
More hearty casseroles to try
- Beef Noodle Casserole
- Reuben casserole
- Mexican lasagna
- Easy shepherd’s pie
- Pastelón (Puerto Rican plantain “lasagna”)
Philly Cheesesteak Casserole
ingredients
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4 tablespoons, plus 1 teaspoon olive oildivided
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1 lb lean ground beef90/10 blend
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1 teaspoon kosher saltdivided
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1/2 teaspoon fresh ground black pepperdivided
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1 green paprikacored and chopped
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1 yellow onionchopped
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8th ounces Cremini mushroomstrimmed and chopped
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8th ounces cream cheeseat room temperature
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6 ounces cut Provolone cheesedivided
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1 hoagie rollcut into 1 inch cubes
method
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Preheat the oven:
Preheat oven to 375°F. Grease the bottom of an 8″ x 8″ baking dish with 1 teaspoon olive oil.
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cook meat:
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the ground beef, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Cook the beef for 5 to 6 minutes until browned, breaking it up with a wooden spoon while cooking. Use a slotted spoon to transfer the cooked beef to a large bowl and set aside. Don’t wipe the pan.
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Cook Vegetables:
In the same skillet over medium-high heat, heat 1 tablespoon olive oil. Add peppers, onions and mushrooms. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Saute for 8 to 10 minutes, until vegetables have drained most of their liquid and are evenly browned.
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make filling:
Add the cooked vegetables and cream cheese to the bowl with the beef.
Take half of the provolone cheese slices, stack them on top of each other on a cutting board and cut into small pieces with a chef’s knife. Add it to the bowl with the vegetables and beef. Stir well until everything is mixed. Transfer the mixture to the prepared casserole dish.
Place the remaining sliced provolone cheese on top in an even layer.
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Prepare croutons:
In a large bowl, toss the diced bread with the remaining 2 tablespoons olive oil. Scatter evenly over the casserole.
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Bake the casserole:
Bake the casserole for 25 to 30 minutes, until cheese is bubbling and croutons are browned on top. Remove from the oven and let cool briefly on your counter. Serve warm.
| nutritional information (per serving) | |
|---|---|
| 560 | calories |
| 32g | Fat |
| 38g | carbohydrates |
| 30g | protein |
