Say less 😄 Here’s a Philly Cheesesteak Casserole that’s cozy, cheesy, and weeknight-easy.
Philly Cheesesteak Casserole
Ingredients
- 1½ lb beef sirloin or ribeye, thinly sliced (or shaved steak)
- 1 tbsp olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced (optional but pretty)
- 8 oz mushrooms, sliced (optional, but classic debate 👀)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce
- 8 oz provolone cheese, sliced or shredded
- 1 cup mozzarella (optional, for extra stretch)
- Base option (pick one):
- 3 cups cooked pasta (penne or rotini), or
- 3 cups frozen hash browns, thawed, or
- 1½ cups heavy cream (for a low-carb version)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Heat olive oil in a large skillet over medium-high heat.
- Add onions and peppers; cook 5–7 minutes until soft and lightly caramelized.
- Add mushrooms (if using) and garlic; cook 1–2 minutes.
- Push veggies to the side, add beef, season with salt, pepper, and Worcestershire. Cook just until browned.
- Stir everything together and remove from heat.
- Mix the beef mixture with your chosen base (pasta, hash browns, or cream).
- Transfer to baking dish. Top generously with provolone and mozzarella.
- Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
- Optional power move: broil 2–3 minutes for extra cheese browning.
Pro Tips
- Want it extra Philly-authentic? Use Cooper Sharp or white American instead of provolone.
- Add a splash of beef broth if it looks dry before baking.
- Serve with a simple side salad or garlic bread if you’re feeling dangerous.
If you want a keto version, slow-cooker version, or one-pan skillet version, say the word. 🧀🥩
