This Philly Cheesesteak Casserole delivers all the bold flavors of the classic sandwich in an easy, comforting bake. Tender steak, sautéed onions, and bell peppers meld with a creamy cheese sauce for a dish that’s rich, savory, and utterly satisfying. Perfect for busy weeknights, it’s ready in just 30 minutes, making it a go-to for both convenience and indulgence. The golden, bubbly cheese topping adds a gooey texture that contrasts beautifully with the hearty filling.
Every bite is a sensory delight, with the aroma of sizzling steak and caramelized onions filling your kitchen. The melty cheese and tender meat create a luscious, mouthwatering experience, while the peppers add a slight crunch and sweetness. Whether you’re feeding a crowd or just treating yourself, this casserole is comfort food at its finest—quick, delicious, and guaranteed to please.
Ingredients for Philly Cheesesteak Casserole
- 1 tablespoon olive oil, divided (for cooking steak and veggies)
- 2 pounds sirloin steak, thinly sliced (or substitute with ribeye for extra flavor)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 small red onion, diced
- 2 bell peppers, diced (use a mix of colors for visual appeal)
- 1 teaspoon minced garlic (or 2 cloves, freshly minced)
- ½ cup beef broth (low-sodium preferred)
- 2 teaspoons Worcestershire sauce
- 8 slices American cheese (or substitute with cheddar for a sharper flavor)
- 1 tomato, diced (optional, for freshness)
- 2 cups provolone cheese, shredded (or use mozzarella for a milder taste)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a large oven-safe skillet, heat ½ tablespoon olive oil over medium-high heat.
- Add the thinly sliced steak to the skillet, season with salt and pepper, and sauté until browned (about 3-4 minutes). Remove the steak and set aside.
- In the same skillet, add the remaining ½ tablespoon olive oil. Toss in the diced onion and bell peppers, season with salt and pepper, and cook for 3-5 minutes until softened.
- Add the minced garlic and cook for 30-60 seconds, stirring frequently to avoid burning.
- Pour in the beef broth and Worcestershire sauce, stirring to combine. Return the cooked steak to the skillet and mix well.
- Layer the American cheese slices on top of the beef and veggie mixture. Cover the skillet and let it simmer for 2-3 minutes, allowing the cheese to melt. Remove the lid and stir the melted cheese into the mixture.
- Reduce the heat to medium and let the mixture simmer for 2-3 minutes, or until the sauce thickens slightly.
- Sprinkle the diced tomato over the top, followed by the shredded provolone cheese. (Optional: Transfer the mixture to a casserole dish at this point.)
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. For a golden brown top, broil for an additional 2-3 minutes, watching closely to avoid burning.
- Remove from the oven and let cool for 5 minutes before serving. Enjoy your hearty Philly Cheesesteak Casserole!
Perfect Pairings: Serving Suggestions
This Philly Cheesesteak Casserole is hearty enough to stand on its own, but pairing it with a fresh side can elevate your meal. Serve it with a crisp green salad or garlic bread for a satisfying dinner. For a low-carb option, try roasted asparagus or zucchini noodles. Don’t forget a cold beverage—like iced tea or a light beer—to balance the rich flavors!
Make It Ahead: Storage and Reheating Tips
This casserole stores beautifully for busy weeknights! Let it cool completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, bake at 350°F until warmed through (about 20-25 minutes from the fridge or 40-50 minutes from frozen). For a quick fix, microwave individual portions for 1-2 minutes, stirring halfway.
Switch It Up: Recipe Variations
Customize this casserole to suit your taste! Swap the sirloin for ground beef or chicken for a lighter twist. Add mushrooms or jalapeños for extra flavor and texture. If you’re feeling adventurous, try using pepper jack or mozzarella cheese instead of provolone. For a low-carb version, skip the tomatoes and serve over cauliflower rice.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-sliced steak from your grocery store’s meat counter or frozen diced onions and peppers to cut down on prep. You can also assemble the casserole the night before and refrigerate it, then bake it fresh when you’re ready. If you’re in a rush, skip the oven step and simply melt the provolone cheese on the stovetop for a quicker meal.
Essential Equipment Tips
An oven-safe skillet is your best friend for this recipe—it allows you to sear, simmer, and bake all in one pan! If you don’t have one, a regular skillet works for the stovetop steps, but you’ll need to transfer the mixture to a casserole dish before baking. A sharp knife or mandoline slicer will make slicing the steak and veggies a breeze.
Philly Cheesesteak Casserole with Steak
Ingredients
- 1 tablespoon olive oil divided
- 2 pounds sirloin steak thinly sliced
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 small red onion diced
- 2 bell peppers diced
- 1 teaspoon minced garlic
- 1/2 cup beef broth
- 2 teaspoons Worcestershire sauce
- 8 sliced American cheese
- 1 tomato diced
- 2 cups provolone cheese shredded
Instructions
- Preheat the oven to 350F.
- In a large oven-safe skillet, heat half of the olive oil over medium-high heat.
- Add the thinly sliced beef; season with salt and pepper to taste and saute until browned. Remove from the pan and set aside.
- Add the onion and bell peppers to the skillet, season with salt and pepper, and cook for 3-5 minutes, until softened. Add the garlic and cook for 30-60 seconds.
- Add the beef broth and Worcestershire sauce and stir. Return the beef to the pan, then layer the American cheese on top of everything. Cover the pan and simmer, allowing the cheese to melt, then remove the lid and stir it into the beef and veggies. Reduce the heat to medium and allow it to simmer down a bit, until the sauce thickens.
- Sprinkle the top with chopped tomatoes, then sprinkle or layer on the provolone cheese. You can also transfer the mixture to a casserole dish at this point.
- Bake for 10-15 minutes, or until the cheese is melted and the casserole is heated through. Broil for 2-3 minutes for a golden brown top.