Why You’ll Love This Recipe
- All the flavors of a Philly cheesesteak in an easy, family-friendly bake.
- Simple ingredients and minimal prep.
- Perfect for weeknights, potlucks, or meal prep.
- Customizable with different cheeses, veggies, or seasonings.
- Great leftover potential and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or thinly sliced steak
- Pasta (such as penne or rotini) or cooked rice (depending on your preferred version)
- Bell peppers (green or mixed colors)
- Onion
- Garlic
- Cream cheese
- Beef broth
- Worcestershire sauce
- Italian seasoning or steak seasoning
- Provolone cheese slices or shredded provolone
- Salt and pepper
- Olive oil or butter
Directions
- Preheat your oven to 190 °C (375 °F).
- Cook the pasta until just under al dente if using pasta; drain and set aside.
- Heat olive oil or butter in a large skillet. Add sliced bell peppers and onions; sauté until softened. Add garlic and cook briefly.
- Add the ground beef or sliced steak to the skillet. Cook until browned, seasoning with Italian or steak seasoning, salt, and pepper.
- Stir in Worcestershire sauce and a splash of beef broth.
- Add cream cheese and stir until melted and creamy.
- Combine the beef mixture with cooked pasta (or mix directly if using rice already cooked).
- Transfer the mixture to a baking dish and top generously with provolone cheese.
- Bake for 15–20 minutes until the cheese is fully melted and bubbling around the edges.
- Let it rest for 5 minutes before serving.
Servings and timing
- Servings: About 6 servings
- Prep time: ~10 minutes
- Cook time: ~25–30 minutes
- Total time: ~35–40 minutes
Variations
- Keto/Low-carb: Swap pasta for sautéed cauliflower florets or zucchini slices.
- Extra creamy: Add a splash of heavy cream when melting in the cream cheese.
- Spicy version: Add jalapeños or crushed red pepper flakes.
- Mushroom lovers: Add sliced mushrooms when cooking the peppers and onions.
- Cheese options: Use mozzarella, white American cheese, or a blend of provolone and Monterey Jack.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for 3–4 days.
- Freezing: Freeze the casserole (preferably before baking) for up to 2–3 months. Thaw overnight before reheating.
- Reheating:
- In the oven at 175 °C (350 °F) for 15–20 minutes.
- In the microwave for 1–2 minutes per portion, stirring halfway.
FAQs
Can I use thinly sliced steak instead of ground beef?
Yes, thinly sliced ribeye or sirloin works wonderfully and adds authentic cheesesteak flavor.
Do I have to use pasta?
No, rice, cauliflower rice, or even roasted potatoes make great bases.
What cheese is best for this casserole?
Provolone is traditional, but white American or mozzarella also melt beautifully.
Can I prepare this casserole ahead of time?
Yes, assemble it up to a day ahead and refrigerate. Bake when ready to serve.
How do I keep the casserole from drying out?
Add a bit of beef broth or a splash of cream before baking if the mixture looks dry.
Can I make it gluten-free?
Use gluten-free pasta or serve the mixture over rice or potatoes.
Can I add mushrooms?
Absolutely—they add depth and pair well with the steak and peppers.
Is cream cheese necessary?
It adds richness and creaminess, but you can omit it or replace it with a small amount of heavy cream.
How do I make it more like an authentic cheesesteak?
Use thinly sliced ribeye, provolone cheese, and stick to classic peppers and onions.
Can I freeze leftovers?
Yes, the casserole freezes well. Store in airtight containers and thaw before reheating.
Conclusion
This Philly Cheesesteak Casserole is a delicious, comforting twist on a classic sandwich, offering all the beloved flavors in an easy, oven-baked format. With its melted provolone, tender beef, and savory vegetables, it makes a reliable dinner option for busy nights or casual gatherings. Enjoy the bold, hearty flavors with minimal effort every time you make it.
PrintPhilly Cheesesteak Casserole
A hearty baked casserole inspired by the classic Philly cheesesteak, combining tender beef, peppers, onions, creaminess, and melty provolone with pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Halal
Ingredients
- 1 lb (450 g) ground beef or thinly sliced steak
- 12 oz (340 g) pasta (penne or rotini) or 3 cups cooked rice
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 4 oz (113 g) cream cheese
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning or steak seasoning
- 8–10 slices provolone cheese or 2 cups shredded provolone
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
Instructions
- Preheat oven to 190°C (375°F).
- If using pasta, cook until just under al dente, then drain and set aside.
- Heat olive oil or butter in a skillet. Sauté bell peppers and onions until softened. Add garlic and cook briefly.
- Add ground beef or sliced steak. Cook until browned, seasoning with Italian or steak seasoning, salt, and pepper.
- Stir in Worcestershire sauce and beef broth.
- Add cream cheese and stir until melted and creamy.
- Combine beef mixture with cooked pasta or cooked rice.
- Transfer mixture to a baking dish and top with provolone cheese.
- Bake 15–20 minutes until cheese is melted and bubbling.
- Let rest for 5 minutes before serving.
Notes
- Use cauliflower or zucchini for a low-carb variation.
- Add heavy cream for extra creaminess.
- Spice it up with jalapeños or red pepper flakes.
- Mushrooms can be added with the peppers and onions.
- Provolone, mozzarella, or white American cheese all work well.
Nutrition
- Serving Size: 1 portion (approx. 1/6 of recipe)
- Calories: 540
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
