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A delicious Philly Cheesesteak Casserole is shown as the featured image for a recipe article.
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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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
  • 9x13 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 9x13 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.