Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole is a hearty, cheesy twist on the classic sandwich! Made with tender beef, sautéed onions and peppers, and plenty of melted provolone or mozzarella, it’s baked together with pasta or potatoes for a cozy, all-in-one meal. Perfect for weeknights, potlucks, or feeding a crowd!
Ingredients
- 1 lb450 g ground beef (or shaved steak)
- 1 tbspolive oil
- 1 mediumonion (diced)
- 1green bell pepper (diced)
- 1red bell pepper (diced)
- 8 oz225 g white mushrooms, sliced
- 2 clovesgarlic (minced)
- 1 tspsalt (adjust to taste)
- ½ tspblack pepper
- 1 tspworcestershire sauce
- 8 oz225 g cream cheese, softened
- ½ cup120 ml beef broth
- 1 cup115 g shredded mozzarella cheese
- 1 cup115 g shredded provolone cheese
- ½ tspdried oregano
- optional: chopped parsley for garnish
Directions
- 1
Preheat Oven
- 2
Heat your oven to 375°F (190°C).
- 3
Cook Meat
- 4
In a large skillet over medium-high heat, add olive oil. Cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.
- 5
Sauté Vegetables
- 6
Add onion, bell peppers, and mushrooms to the skillet. Sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
- 7
Season & Combine
- 8
Stir in salt, pepper, Worcestershire sauce, and beef broth. Let it simmer for 2–3 minutes.
- 9
Make It Creamy
- 10
Lower heat and stir in the cream cheese until smooth and combined with the meat and veggies.
- 11
Assemble Casserole
- 12
Transfer mixture to a lightly greased 9×13-inch baking dish. Sprinkle evenly with mozzarella, provolone, and oregano.
- 13
Bake
- 14
Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
- 15
Serve
- 16
Garnish with chopped parsley if desired. Serve hot with crusty bread, over rice, or with a side salad.