BEST PHILLY CHEESESTEAK CASSEROLE

Tired of the same old weeknight dinners? Imagine sinking your fork into layers of tender steak, sautéed peppers and onions, all smothered in a blanket of gooey, melted cheese – that’s the magic of a Philly Cheesesteak Casserole! This recipe brings all the classic flavors of the iconic sandwich to a comforting, easy-to-make casserole, and I promise, it’ll become a new family favorite.

Ingredients

For the Steak Mixture:

• 1.5 lbs thinly sliced steak (such as sirloin or ribeye)
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

For the Cheese Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 oz cream cheese, softened
• 8 oz shredded provolone cheese
• 4 oz shredded mozzarella cheese
• Salt and pepper to taste

For the Assembly:

• 1 loaf (about 1 pound) French bread or hoagie rolls, cut into 1-inch cubes
• 2 tablespoons melted butter (for bread)
• Optional toppings: chopped green onions, parsley

Let’s Talk About the Steak – Choosing & Prepping

Okay, let’s get real – the steak is the star of this show! You want something that’s going to be tender and flavorful. I personally love using thinly sliced sirloin or ribeye. Ribeye has a bit more fat, which translates to extra flavor, but sirloin is a great, leaner option.

Pro Tip: If you can’t find pre-sliced steak, partially freeze your steak for about 30 minutes before slicing. This makes it SO much easier to get those super-thin slices. And remember to slice against the grain – it makes a world of difference in tenderness!

Prepping the Veggies – Flavor Powerhouses!

Don’t skimp on the onions and peppers! They add so much to the overall flavor profile of this Philly Cheesesteak Casserole. I like using a mix of green and red bell peppers for a bit of color, but you can use whatever you have on hand. Yellow or orange peppers would also work great.

Another Pro Tip: Slice your onions and peppers thinly and evenly so they cook at the same rate. Nobody wants crunchy peppers in their casserole!

Crafting the Creamy Cheese Sauce – The Secret Weapon

This cheese sauce is what really elevates this casserole from good to AMAZING. We’re not just talking melted cheese here; we’re building layers of flavor with butter, flour, milk, and of course, plenty of cheese! The cream cheese adds a richness and tanginess that perfectly complements the steak and veggies.

Troubleshooting Tip: If your cheese sauce is lumpy, don’t panic! Use an immersion blender to smooth it out. If you don’t have one, you can carefully transfer the sauce to a regular blender (be careful, it’s hot!) and blend until smooth. And remember, low and slow is the key to a creamy, smooth cheese sauce!

Step-by-Step Instructions

Prepare the Steak Mixture:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced steak and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, garlic powder, and red pepper flakes (if using).
3. Remove steak from skillet and set aside.
4. Add sliced onions and bell peppers to the skillet and cook until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
5. Return steak to the skillet with the vegetables and mix well. Remove from heat.

Make the Cheese Sauce:

1. In a large saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Gradually whisk in milk, a little at a time, until smooth.
4. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
5. Reduce heat to low. Add softened cream cheese and stir until melted and smooth.
6. Stir in shredded provolone and mozzarella cheese until melted and creamy. Season with salt and pepper to taste.

Assemble the Casserole:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, toss bread cubes with melted butter.
3. Spread half of the bread cubes in the bottom of a 9×13 inch baking dish.
4. Top with the steak and vegetable mixture.
5. Pour the cheese sauce evenly over the steak mixture.
6. Sprinkle the remaining bread cubes over the cheese sauce.
7. Bake for 20-25 minutes, or until the bread is golden brown and the cheese is bubbly.
8. Let cool for a few minutes before serving. Garnish with chopped green onions or parsley, if desired.

Variations & Adaptations – Make it Your Own!

Okay, now for the fun part – putting your own spin on this Philly Cheesesteak Casserole! Here are a few ideas to get you started:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for extra heat.
• Add mushrooms: Sauté sliced mushrooms with the onions and peppers for an earthy flavor.
• Use different cheeses: Experiment with different cheeses in the sauce, such as Gruyere, Swiss, or even pepper jack for a spicy kick.
• Make it low-carb: Replace the bread cubes with cauliflower rice or zucchini noodles for a healthier, low-carb option. You can find a similar take on this with Philly Cheesesteak Casserole.
• Try different breads: Use croissants or brioche bread for a richer, more decadent casserole.

Serving Suggestions – Complete the Meal

This Philly Cheesesteak Casserole is a complete meal on its own, but if you want to round it out, here are a few serving suggestions:

• Side salad: A simple green salad with a vinaigrette dressing is a refreshing contrast to the richness of the casserole.
• Roasted vegetables: Roasted broccoli, asparagus, or Brussels sprouts are all great choices.
• French fries or onion rings: For a truly indulgent meal, serve with a side of crispy fries or onion rings.
• Soup: A bowl of tomato soup or French onion soup would be a comforting addition.

Leftovers & Storage – Enjoy it Again!

This casserole is even better the next day (if you have any leftovers!). Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.

Freezing Instructions: You can also freeze this casserole for longer storage. Assemble the casserole as directed, but don’t bake it. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed. You may need to add a few extra minutes to the baking time.

Related Recipes You’ll Love

If you’re a fan of cheesy, comforting casseroles, you’ll definitely want to check out these other recipes:

• Steak And Cheddar Potato Casserole: A hearty and satisfying casserole with layers of potatoes, steak, and cheddar cheese.
• Slow Cooker Philly Cheesesteak Tortellini: A fun twist on the classic Philly cheesesteak, made easy in the slow cooker.
• Philly Cheesesteak Casserole: For another variation, check out this similar, delicious recipe.
• Philly Cheesesteak Rolls: Enjoy the flavors of Philly Cheesesteak in a convenient roll form.

This Philly Cheesesteak Casserole is truly a winner! It’s simple to make, customizable to your preferences, and packed with flavor. Get ready to impress your family and friends with this ultimate comfort food dish. Happy cooking, and I can’t wait to hear what you think!

Lady Maria

BEST PHILLY CHEESESTEAK CASSEROLE

This Philly Cheesesteak Casserole brings the iconic flavors of the classic sandwich to a comforting and easy-to-make casserole. Layers of tender steak, sautéed peppers and onions, and a creamy cheese sauce make this a guaranteed family favorite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs thinly sliced steak such as sirloin or ribeye
• 1 large onion, sliced
• 2 bell peppers any color
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes optional
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 8 oz cream cheese, softened
• 8 oz shredded provolone cheese
• 4 oz shredded mozzarella cheese
• Salt and pepper to taste
• 2 tablespoons melted butter for bread
• Optional toppings: chopped green onions, parsley

Equipment

• large skillet
• Large saucepan
• 9×13 inch baking dish
• Large bowl
• whisk
• Spatula
• measuring cups and spoons
• knife
• Cutting board
• Oven

Method

 

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium-high heat.
3. Add sliced steak and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, garlic powder, and red pepper flakes (if using).
4. Remove steak from skillet and set aside.
5. Add sliced onions and bell peppers to the skillet and cook until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
6. Return steak to the skillet with the vegetables and mix well. Remove from heat.
7. In a large saucepan, melt butter over medium heat.
8. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
9. Gradually whisk in milk, a little at a time, until smooth.
10. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
11. Reduce heat to low. Add softened cream cheese and stir until melted and smooth.
12. Stir in shredded provolone and mozzarella cheese until melted and creamy. Season with salt and pepper to taste.
13. In a large bowl, toss bread cubes with melted butter.
14. Spread half of the bread cubes in the bottom of a 9×13 inch baking dish.
15. Top with the steak and vegetable mixture.
16. Pour the cheese sauce evenly over the steak mixture.
17. Sprinkle the remaining bread cubes over the cheese sauce.
18. Bake for 20-25 minutes, or until the bread is golden brown and the cheese is bubbly.
19. Let cool for a few minutes before serving. Garnish with chopped green onions or parsley, if desired.

Notes

For extra flavor, saute sliced mushrooms with the onions and peppers. Experiment with different cheeses in the sauce, such as Gruyere or Swiss. To make it low-carb, replace the bread cubes with cauliflower rice or zucchini noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months. Thaw overnight in the refrigerator before baking.