The Best Philly Cheesesteak Casserole Recipe You’ll Ever Make

Crafting a mouthwatering easy philly cheesesteak casserole brings comfort food to a whole new level of deliciousness.

Layers of tender beef, melted cheese, and soft bread create a flavor explosion that feels like a warm hug.

Philadelphians would nod in approval at this hearty twist on their classic sandwich.

Weeknight dinners just got a serious upgrade with minimal prep and maximum satisfaction.

Creamy provolone and savory strips of steak meld together in a casserole that screams pure indulgence.

Grab a fork and prepare to be transported to flavor paradise.

Ingredients for Philly Cheesesteak Casserole Recipe

• Steak: A tender cut that forms the protein base of the Philly Cheesesteak Casserole.

• Red Wine Vinegar, Worcestershire Sauce: Provides tangy flavor and helps tenderize the meat.
• Baking Soda: Helps to soften and tenderize the steak.
• Garlic: Adds aromatic depth and flavor to the meat.
• Onion Powder, Dried Thyme, Salt, Pepper: Seasonings that enhance the overall taste profile.
• Water: Helps to dilute and distribute the marinade.

• Bell Peppers, Onions: Classic Philly cheesesteak vegetables that add sweetness and texture.

• Jack Cheese: Provides a creamy, melty base for the casserole.
• Cream Cheese: Creates a rich and smooth cheese sauce.
• Provolone Cheese: Adds a final layer of melted cheese on top.
• Heavy Cream: Helps to create a smooth and creamy cheese sauce.

• Butter, Oil: Help to cook the steak and vegetables and add richness to the dish.

How to Make Philly Cheesesteak Casserole Step-by-Step

Step 1: Prepare Flavorful Marinade

In a large bowl, blend red wine vinegar, Worcestershire sauce, baking soda, garlic, onion powder, dried thyme, salt, and pepper. Slice the steak against the grain into ultra-thin pieces.

Submerge steak in the marinade and let it soak for 15-30 minutes.

Step 2: Chop and Shred Ingredients

• Bell peppers
• Onions
• Jack cheese
• Cream cheese

Slice the vegetables and grate the cheese.

Preheat the oven to 400°F.

Step 3: Sear the Steak

Heat butter and oil in a skillet over medium heat.

Drain the marinade from the steak. Cook steak in batches until beautifully browned on all sides.

Transfer cooked steak to a plate.

Step 4: Saute Vegetable Medley

Add remaining butter to the skillet.

Cook bell peppers and onions until they become tender and slightly caramelized. Toss in additional garlic and cook for one more minute.

Step 5: Create Creamy Cheese Sauce

Lower the heat and introduce cream cheese and heavy cream to the skillet. Stir until smooth and melted.

Gradually incorporate grated jack cheese until fully blended. Remove from heat and fold in the cooked steak.

Step 6: Bake and Serve

Transfer the steak and vegetable mixture to a greased casserole dish. Top with provolone cheese slices.

Bake for 15-20 minutes until the cheese turns golden and bubbly. Serve immediately and savor the deliciousness.

Tips to Perfect Philly Cheesesteak Casserole Recipe

• Slice steak against the grain to ensure maximum tenderness and easier chewing, which helps break down muscle fibers for a more enjoyable eating experience.
• Use baking soda in the marinade to help tenderize the meat by breaking down proteins, creating a softer texture and enhanced flavor absorption.
• Cook steak in small batches to prevent overcrowding, allowing each piece to brown evenly and develop a delicious caramelized exterior.
• Reduce heat when adding cream cheese and heavy cream to prevent separation, creating a smooth and creamy sauce that coats the ingredients perfectly.
• Cook bell peppers and onions just until softened to maintain their crisp texture and prevent them from becoming mushy or losing their vibrant flavor.

Variations for Philly Cheesesteak Casserole Recipe

• Spicy Southwest Cheesesteak: Replace jack cheese with pepper jack, add diced jalapeños, and sprinkle chili powder for a fiery kick that transforms the classic recipe.
• Mediterranean Fusion Casserole: Swap red wine vinegar for balsamic, incorporate feta cheese, add chopped kalamata olives, and garnish with fresh oregano for a Greek-inspired version.
• Low-Carb Philly Option: Substitute bell peppers with cauliflower rice, use zucchini noodles as a base, and increase protein content with extra steak for a keto-friendly alternative.
• Mushroom Lovers' Edition: Include sliced cremini or portobello mushrooms during vegetable sautéing, use Swiss cheese instead of jack, and add a splash of red wine for deeper flavor complexity.

What to Serve With Philly Cheesesteak Casserole

• Crush Fresh Greens: Toss a crisp arugula salad with tangy vinaigrette to balance the rich, meaty casserole with bright, peppery notes.
• Pour Bold Red Wine: Select a medium-bodied Cabernet Sauvignon or Malbec that complements the robust beef and creamy cheese flavors, cutting through the dish's richness.
• Serve Zesty Side Kick: Prepare quick pickled jalapeños or tangy sport peppers as a spicy garnish to add sharp contrast and wake up the palate.
• Refresh with Cold Beer: Choose a hoppy IPA or amber ale that stands up to the hearty casserole, providing a cool, crisp counterpoint to the warm, cheesy dish.

Proper Storage for Philly Cheesesteak Casserole

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent odors from spreading.
• Wrap the casserole securely in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label the container with the date to track storage time.
• Place individual portions on a microwave-safe plate. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when the internal temperature reaches 165°F to ensure food safety.

FAQs

• How does the marinade tenderize the steak?

The baking soda and red wine vinegar help break down the meat proteins, making the steak more tender and softer. The acidic ingredients work to relax muscle fibers and improve the meat’s texture.

• Can I use a different type of steak for this recipe?

Ribeye or sirloin are the best cuts for this casserole. They’re tender, flavorful, and cook quickly. Avoid tough cuts like flank or round steak that require longer cooking times.

• Why are there multiple types of cheese in this recipe?

The combination of jack and provolone creates a rich, complex flavor profile. Jack cheese provides creaminess, while provolone adds a sharper, more robust cheese taste that enhances the overall dish.

Why Philly Cheesesteak Casserole Is So Popular

• Customize Your Comfort: Craft this dish to match personal taste preferences by adjusting spices or cheese varieties.
• Boost Protein Power: Packed with tender steak and multiple cheese types, this casserole delivers a high-protein meal that satisfies hungry families.
• Quick Kitchen Magic: Transform classic Philly cheesesteak flavors into a simple one-pan casserole that minimizes cooking steps and cleanup efforts.
• Weekend Winner: Perfect for casual gatherings, game days, or family dinners where hearty, crowd-pleasing meals steal the spotlight.

Easy Philly Cheesesteak Casserole Recipe

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4.8 from 24 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Hearty Philly Cheesesteak Casserole delivers classic sandwich flavors in a comforting baked dish. Loaded with tender beef, melted cheese, and bell peppers, this crowd-pleasing meal brings Philadelphia’s iconic street food straight to your dinner table.

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Ingredients

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Meat and Protein:

• 2 lbs flank steak, thinly sliced against the grain
• 4 oz cream cheese, cubed and softened
• 1 cup grated jack or pepper jack cheese
• 6 slices provolone cheese

Vegetables:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup white onion, sliced
• 4 cloves garlic, minced

Seasonings and Liquids:

• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon baking soda
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups water
• 2 tablespoons salted butter
• 1 tablespoon oil
• 1/2 cup heavy cream

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Instructions

1. Craft a zesty marinade by whisking together red wine vinegar, Worcestershire sauce, baking soda, minced garlic, onion powder, dried thyme, salt, pepper, and water in a large bowl.
2. Slice the steak against the grain into ultra-thin pieces, approximately 1/8 inch thick. Submerge the meat in the prepared marinade and let it absorb flavors for 15-30 minutes.
3. Chop bell peppers and onions into uniform pieces. Grate jack cheese and cube cream cheese. Preheat the oven to 400°F (200°C).
4. Heat butter and oil in a large skillet over medium heat. Drain the steak from marinade and cook in batches until beautifully browned, noting potential foaming from baking soda.
5. Remove cooked steak and set aside. In the same skillet, sauté bell peppers and onions for 5 minutes until tender. Add remaining garlic and cook for an additional minute.
6. Reduce skillet heat to low. Incorporate cream cheese and heavy cream, stirring until completely melted. Bring mixture to a gentle simmer.
7. Fold in grated jack cheese until smoothly integrated. Remove from heat and mix in the cooked steak pieces.
8. Transfer the combined mixture to a greased casserole dish. Layer provolone cheese slices across the top.
9. Bake for 15-20 minutes until cheese transforms into a golden, bubbling surface. Serve immediately while piping hot.

Notes

• The baking soda helps tenderize the steak, breaking down proteins for a more delicate texture that melts in your mouth.
• Cutting steak against the grain ensures each bite is tender and easy to chew, preventing tough, stringy meat.
• Swap jack cheese with cheddar or provolone for different flavor profiles or to accommodate dietary preferences.
• Replace bell peppers with zucchini or cauliflower to reduce carbohydrates while maintaining the classic Philly cheesesteak essence.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 354 kcal
• Sugar: 2 g
• Sodium: 760 mg
• Fat: 26 g
• Saturated Fat: 13 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 6 g
• Fiber: 1.5 g
• Protein: 28 g
• Cholesterol: 110 mg