It was nearly a blood bath at the dinner table over who got the last one. I will be doubling the recipe next time!"

 

Philly Cheesesteak Casserole

Gooey, meaty, loaded with peppers and onions, topped with melty cheese—this casserole transforms the beloved sandwich into a crowd‑pleasing baked dish.

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What Makes This Dish Work

• Flavor profile: The classic Philly‑cheesesteak combo of tender steak (or beef), sautéed onions & bell peppers, and gooey cheese.

• Comfort food in casserole form: All the sandwich goodness, but baked in a casserole dish—no hoagie roll required, though you can serve it on one.

• Flexible base: You can use thinly sliced steak (ribeye, sirloin) or ground beef, depending on budget and convenience.

• Cheese melt & layering: The melty provolone (or cheese blend) on top provides satisfying texture and visual appeal.

• One‑pan or minimal cleanup: Many versions start on the stovetop and finish in the oven in the same skillet or transfer to a baking dish.

• Great for weeknights, potlucks, families: It stretches to feed multiple people and can be prepped ahead.

Sources show many variations: a keto friendly version with thin‑sliced steak and peppers in a skillet bake. Keto Cooking Christian Another version uses ground beef, onions, peppers, creamy base and cheese. Ketofocus+1 A classic casserole form with noodles or biscuits underneath appears in other sources. BettyCrocker.com+1

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Ingredients (Serves ~6–8)

Here is a solid base set of ingredients; you can scale up or down as needed.

Main Components:

• 1½ to 2 pounds (≈ 680–900 g) thinly sliced steak (ribeye or sirloin) OR 1½ lbs lean ground beef.

  • If using thin steak slices, aim for ~¼‑inch thick, cut against the grain.

• 2 medium onions (yellow or sweet), sliced.

• 2–3 bell peppers (e.g., 1 green + 1 red + 1 orange), thinly sliced.

• 2–3 cloves garlic, minced.

• 2–3 tablespoons olive oil or butter for sautéing.

• Salt & freshly ground black pepper to taste.

• 1 Tbsp Worcestershire sauce (or more depending on taste).

• (Optional) Beef broth or stock ~½‑1 cup (120–240 ml) if you want extra juiciness/sauce.

Cheese Layer:

• ~8 slices provolone cheese (or 6–8 depend on size).

• 1 cup shredded cheese blend (e.g., mozzarella or cheddar‑provolone mix) if you like extra melty coverage. Some versions call for cream cheese to make the beef mixture very creamy. The Forked Spoon

Optional Add‑ins:

• 8 oz mushrooms, sliced (if you like mushrooms).

• Red pepper flakes (½ tsp) for heat.

• Fresh parsley for garnish.

• Hoagie rolls or bread for serving (if you want the sandwich feel).

• If you want a “bread/biscuit base” style (more casserole‑like), you might add cooked pasta, or a Biscuit mix layer as some recipes do. By Kelsey Smith

Equipment & Prep:

• Large skillet (preferably oven‑safe) or large sauté pan.

• 9×13‑inch (or similar) baking dish if you’ll transfer the mixture.

• Cutting board, chef’s knife, measuring spoons/cups.

• Spatula or tongs for sautéing.

• Oven preheated to ~350–400 °F (175‑200 °C) depending on the version.

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Step‑by‑Step Instructions

Here is a comprehensive method to guide you through. We’ll use thinly sliced steak version. If you choose ground beef, adjust accordingly (ground beef will cook faster and may require draining of grease).

Step 1: Prep & Preheat

1. Preheat your oven to 375 °F (190 °C) (or check your variant recipe: some call for 350 °F).

2. If using steak slices: Pat them dry with paper towel, then season lightly with salt and pepper. Set aside.

3. Prepare vegetables: Slice onions, bell peppers, mince garlic. If using mushrooms, slice those too.

4. If you’re using a skillet that’s not oven‑safe, grease a 9×13‑inch baking dish and set aside.

Step 2: Brown the Meat

5. Heat the skillet over medium‑high heat, add olive oil or butter (2‑3 Tbsp).

6. Add the thinly sliced steak in a single layer (you may need to do this in batches so you don’t overcrowd and get steaming instead of browning). Sear for 2–3 minutes until the beef is browned but still slightly pink in centers (it will finish cooking in the oven). Remove the steak slices to a separate plate.

   • If using ground beef: Add to skillet, crumble and cook until almost browned, season with salt, pepper, Worcestershire, then drain excess fat if needed. (See ground beef version above.) Ketofocus

7. Set the browned steak aside while you sauté the veggies.

Step 3: Sauté Vegetables

8. In the same skillet (don’t wash it yet—those browned bits add flavor), add the onions and bell peppers (and mushrooms if using). Sauté for about 4–5 minutes until they start to soften and caramelize slightly.

9. Add the garlic and stir for about 30 seconds until fragrant (don’t let it burn).

10. Add Worcestershire sauce (1 Tbsp) and a splash of beef broth (~½ cup) if you want a little sauce. Scrape all browned bits off the bottom of the skillet (that’s great flavor).

11. Return the steak slices to the skillet; stir so the meat mixes with the vegetables and sauce. Taste and adjust seasoning (salt, pepper, red pepper flakes if using) as needed.

Step 4: Assemble & Bake

12. If your skillet is oven-safe, proceed directly in it. If not, transfer the meat‑veggie mixture into the greased 9×13 baking dish.

13. Arrange the provolone cheese slices evenly over the top of the mixture, and sprinkle the shredded cheese blend (if using) over that. You want a nice cheese blanket.

14. Bake in the preheated oven for about 15–20 minutes until the cheese is melted, bubbly, and slightly golden on top (some sources say 20 minutes; one says 20‑25 for ground beef version). Crock Pots and Flip Flops

15. Optional final broil for 1–2 minutes if you want a golden‑brown top—watch closely so it doesn’t burn.

16. Remove from oven and let rest for 5 minutes so it sets slightly (makes it easier to serve).

Step 5: Serve

17. Serve hot. You can accompany with hoagie rolls and have the casserole mixture spooned into them if you want the sandwich feel. Alternatively, serve it plated with maybe a side salad or roasted veggies. Garnish with chopped fresh parsley.

18. Leftovers? Cover and refrigerate; reheat in oven or microwave (see Storage section below).

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Tips & Tricks for Best Results

• Use thin steak slices: If you choose steak, slicing it thin and against the grain ensures tenderness.

• Don’t overcrowd the meat: When browning steak, overcrowding causes steaming instead of browning and will lead to less flavor.

• Maintain vegetable texture: Don’t overcook the peppers and onions—they should still have a bit of bite when baked.

• Cheese matters: Good melty cheese (like provolone or a blend) gives that ooey‑gooey feel. Use fresh shredded cheese if you can (not pre‑shredded with anti‑caking agents).

• Sauce level: A little beef broth or sauce helps keep it from drying out, especially when baked.

• Let it rest: After baking, let the dish rest 5 minutes so it holds together and isn’t soupy.

• For ground beef version: If you cook ground beef, drain excess grease so casserole doesn’t become greasy. Some recipes build a biscuit or dough base (Bisquick) underneath for variation. By Kelsey Smith

• Adjust heat: If you like some spice, add red pepper flakes or a splash of hot sauce during the veggie sauté.

• Bread vs no bread: Some users serve it in rolls; if you want a lower‑carb version, omit bread and serve over salad or cauliflower rice.

• One skillet version: If you use an oven‑safe skillet you save on dishes.

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Variations & Customizations

• Ground beef version: Swap steak for ~2 lbs lean ground beef, brown and crumbled, then follow same veggie/cheese topping. Ketofocus

• Pasta base version: Some casseroles include cooked wide‑egg noodles or pasta underneath the meat mixture. BettyCrocker.com+1

• Bisquick or biscuit crust version: Some home‑style versions bake a biscuit or biscuit‑type layer underneath the meat and cheese, for a pot‑pie feel. By Kelsey Smith

• Low‑carb/keto version: Use thin steak or ground beef, omit pasta/bread, use extra veggies (mushrooms, spinach) and serve without hoagie rolls. Many keto versions call for cream cheese in the mixture. The Forked Spoon

• Mexican twist: Add jalapeños, pepper jack cheese, and serve in tortillas or over rice.

• Add mushrooms: Sliced baby bella or button mushrooms add an earthy flavor (many versions include mushrooms). The Forked Spoon

• Brighten it: A splash of fresh lemon juice or chopped fresh herbs (parsley, basil) at the end adds freshness to the rich dish.

• Breaded roll version: After baking, spoon mixture into toasted hoagie rolls for a more traditional sandwich feel.

• Spicy version: Add diced hot peppers, extra garlic, or a drizzle of hot sauce on each serving.

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Make‑Ahead & Storage

• Assemble ahead: You can cook the meat/veggies ahead of time, transfer to the baking dish, cover and refrigerate up to 24 hours before baking. Many sources note this casserole is make‑ahead friendly. The Fervent Mama

• Refrigerate leftovers: Store leftover casserole in an airtight container for up to 3‑4 days in the refrigerator.

• Reheating: Reheat in a 350 °F oven until warmed through or microwave individual portions (add a splash of beef broth or milk if the dish seems dry).

• Freezing: If you want to freeze: Bake first, cool completely, then wrap tightly in foil and freeze for up to 2 months. Reheat from frozen or after thawing. Some sources mention slow‑cooker or casserole versions being frozen. The Fervent Mama

• Portioning: Great for meal prep—cut into squares, store and reheat individual portions.

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Serving Suggestions & Pairings

• Serve with a hoagie roll: For a more authentic sandwich feel, spoon into a toasted roll and enjoy.

• Side salad: A crisp green salad with vinaigrette balances the rich, cheesy casserole.

• Roasted vegetables: Try roasted broccoli, cauliflower or asparagus to go alongside.

• Pickled toppings: Sliced banana peppers or pickled jalapeños add tang and cut through richness.

• Beverage pairing: A cold lager or pilsner, or a crisp red wine (Merlot) complements the beef and cheese.

• Appetizer size: Serve in smaller baking dishes as a party dip—layer scoopable portions with chips or bread.

• Comfort food plate: Pair with mashed potatoes or garlic bread if you want extra indulgence.

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Nutritional & Health Notes

While nutrition will vary depending on ingredients and portions, here are some approximate values for a standard version (steak + veggies + cheese, no extra pasta/bread) per serving (assuming 6 servings):

• Calories: ~500–600 kcal

• Protein: ~35–40 g

• Carbohydrates: ~10–20 g (if no pasta or bread)

• Fat: ~30‑40 g (cheese, steak, oil)

• Fiber: ~2‑4 g (from vegetables)

If you include pasta or bread base, carbs will increase significantly (30‑40 g+).
As always, for those watching saturated fat or sodium, consider leaner beef, reduced‑fat cheese, and less salt.
Using extra veggies and serving with salad helps balance richness.
For a lighter version: reduce cheese amount, use half light cream cheese or omit bread base, increase veggies.
Some sources identify casserole as “low‑carb” if served without bread/pasta. The Forked Spoon

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Troubleshooting Common Issues

• Cheese topping becomes too brown/quickly browns: Cover loosely with foil for the first portion of bake time, then remove foil for the final few minutes to melt cheese.

• Meat is tough: If using steak, ensure you slice thin against the grain. Don’t overcook initial browning as it continues in the oven.

• Vegetables too soft/mushy: Sauté until just tender—not fully soft—as they'll bake further.

• Casserole too dry: Add a splash of beef broth or cream cheese to the mixture, ensure you have some “sauce.”

• Running mixture or no “hold”: Let casserole rest 5 minutes after baking before cutting/serving so ingredients set.

• Flavor bland: Don’t skip Worcestershire sauce, and season meat + veggies well with salt and pepper. Cheese brings richness but not all flavor.

• Sticking to dish: Use nonstick spray or grease your baking dish well (especially when using ground beef).

• Leftovers reheated taste dry: Add little liquid (broth or milk) before reheating; top with extra cheese when reheating for freshness.

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Final Thoughts

The Philly Cheesesteak Casserole is more than just a casserole—it’s comfort food that hits all the right notes: beefy, cheesy, veggie‑loaded, and baked to perfection. It captures the essence of the Philly sandwich but gives you a family‑friendly format that’s easy to make, serve and enjoy. Whether you’re cooking for a weeknight dinner, feeding a crowd, or looking for a hearty dish that keeps well for leftovers, this casserole delivers.

Here’s your “recipe card” summary:

• Ingredients: steak or beef, onions, peppers, garlic, Worcestershire, cheese, optionally mushrooms/broth.

• Method: Brown meat → sauté veggies → combine → layer cheese → bake → rest → serve.

• Tips: thin meat slices, good cheese, don’t overcook veggies, let it rest.

• Variations: ground beef version; pasta or biscuit base version; low‑carb version; add mushrooms or spice.

• Storage: refrigerate up to 3–4 days; freeze baked casserole up to ~2 months.

• Pairings: hoagie rolls, salad, roasted veggies, pickled toppings, cold beer or chilled wine.

• Nutrition: ~500–600 kcal (standard), higher if pasta/bread included; great protein; modify for lighter version.

Give it a try—gather your ingredients (steak or lean beef, peppers, onions, cheese) and set aside ~40–45 minutes. The reward: that melty, layered, hearty casserole everyone will dig into with gusto.

Would you like me to create a printable version (with metric conversions) or adapt this into a Vegetarian or Gluten‑Free version of this casserole? I’d be happy to help!