Philly Cheese Steak Casserole

This Philly Cheese Steak Casserole brings all the comforting flavors of the beloved sandwich into a cozy, fuss-free bake. Seasoned beef mingles with bell peppers and onions under a layer of melty Provolone, all bound together with an egg and cream custard. It is a satisfying weeknight meal and perfect for leftovers the next day.

The first time I made this was as a quick fix for dinner after a busy day. Now my family asks for it anytime they see bell peppers in the fridge and it never disappoints.

Ingredients

• Lean ground beef: adds savory base flavor and keeps the casserole filling without too much grease; choose meat that is at least ninety percent lean for best texture
• Bell peppers: bring color and classic Philly-style sweetness and crunch; any color works so pick your favorites or what is freshest
• Yellow onion: infuses sweetness as it cooks down; pick a firm onion with no soft spots
• Garlic: adds depth and aroma; mince from fresh cloves for best taste
• Seasoned salt: blends in layered flavor quickly; use one with a little paprika or celery for an extra kick
• Provolone cheese: gives authentic Philly cheese steak vibe and amazing melt; choose high quality sliced cheese from the deli counter if possible
• Large eggs: create a creamy binder holding all ingredients together; fresh eggs make for a fluffier bake
• Heavy cream: adds richness and softness; seek out cream with the highest fat content for ultra-silky results
• Hot sauce (optional): bring gentle heat and brightness; favorite brands work well here
• Worcestershire sauce: deepens umami complexity; choose one that uses natural ingredients for best depth

Step-by-Step Instructions

Prepare Ingredients:

Start by dicing bell peppers and onion into small bite-sized pieces and mince the garlic finely You want all the veggies cut evenly for even softening

Brown the Beef:

Add lean ground beef to a large skillet Cook over medium heat breaking into crumbles for about eight to ten minutes until fully browned Drain off any excess fat so the dish is not greasy

Sauté Vegetables:

Add the diced bell peppers onion and garlic right into the skillet with the browned beef Sauté on medium heat for about six minutes until vegetables are tender but still bright This builds up the true cheesesteak flavor

Season:

Sprinkle seasoned salt over the beef mixture Give it a taste and adjust seasoning as you like Stir everything well so every bite gets flavor

Layer in Baking Dish:

Spoon this beef and vegetable mixture into your prepared baking dish Level it out evenly Top with slices of Provolone cheese covering the whole surface so every scoop gets gooey cheese

Mix Custard and Pour:

In a bowl whisk together eggs heavy cream hot sauce if using and Worcestershire sauce until completely combined Pour this evenly on top of the beef and cheese in the baking dish so the mixture can soak in as it bakes

Bake:

Place the casserole in your oven set to 350 degrees Bake for twenty to twenty five minutes You are looking for eggs to set and the cheese to be bubbling golden around the edges

Cool and Serve:

Let the casserole sit about ten minutes before cutting This helps it set up and makes serving tidy

Pin

Provolone is hands down my favorite part of this casserole It gets lacy and golden on top and makes every bite gooey and memorable My kids once declared this the only casserole they would ever eat after sneaking extra slices of cheese onto theirs

Storage Tips

Store leftovers tightly covered in the fridge and they will stay fresh for up to three days If you need to reheat use the oven or a toaster oven for best texture as the microwave can make the eggs a bit rubbery You can also freeze individual slices for up to one month just let them thaw in the fridge before reheating

Ingredient Substitutions

If you do not have Provolone swap in slices of mozzarella or even Monterey Jack You can use ground turkey or chicken for a lighter version For the veggies try adding mushrooms or swapping in poblano peppers for a little smokier flavor If you are dairy free use a plant based cream and cheese alternative

Serving Suggestions

This casserole is comforting all on its own but is even better with a crunchy green salad on the side I sometimes serve it in a bowl over a pile of lightly dressed arugula For a real diner-style touch add some crispy oven fries or a buttery roll on the side Leftovers work really well tucked into a whole grain wrap for a portable lunch

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Cultural Context

Philly Cheese Steak is a classic American sandwich from Philadelphia famous for its combo of thin sliced beef melty cheese and peppers By turning it into a baked casserole you keep the spirit of the dish but make it weeknight friendly with less hands-on time and fewer dishes My family loves this twist because it still captures what makes the original so comforting

Frequently Asked Questions About the Recipe

→ Can I use a different cheese instead of Provolone?

Absolutely. Mozzarella, Monterey Jack, or Swiss cheese also melt well and give a delicious finish.

→ Is it possible to prepare this dish ahead?

Yes, you can assemble everything a day in advance and bake when ready to serve. Refrigerate until baking.

→ How should leftovers be stored?

Store cooled portions in an airtight container in the refrigerator for up to three days. Reheat before eating.

→ Can ground turkey or chicken be substituted for beef?

Yes, both ground turkey and chicken work well, making the dish lighter while still tasting great.

→ How can I add more flavor?

Try sautéing mushrooms with the onions, or adding a splash of steak sauce or extra hot sauce for an extra kick.