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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Chop bell peppers and onions into uniform pieces. Grate jack cheese and cube cream cheese. Preheat the oven to 400°F (200°C).
- 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.
- 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.
- Reduce skillet heat to low. Incorporate cream cheese and heavy cream, stirring until completely melted. Bring mixture to a gentle simmer.
- Fold in grated jack cheese until smoothly integrated. Remove from heat and mix in the cooked steak pieces.
- Transfer the combined mixture to a greased casserole dish. Layer provolone cheese slices across the top.
- 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