When I scoop into this Philly Cheesesteak Casserole, the first thing I notice is the layer of melted cheese stretching from the dish. The mozzarella and provolone melt together into a creamy blanket that sits on top of the beef and vegetable mixture.
Underneath that cheesy layer is everything you love about a Philly cheesesteak. The ground beef is rich and savory, mixed with sautéed onions, bell peppers, and mushrooms that bring sweetness and texture to every bite. The cream cheese melts into the mixture, making the filling incredibly creamy and smooth, while the Worcestershire sauce adds that classic savory depth.
When I take a bite, it tastes just like a loaded cheesesteak sandwich, but in casserole form. It’s hearty, cheesy, and full of flavor, the kind of meal that feels like comfort food but comes together easily in one pan.
Why You’ll Love This Recipe
This recipe takes everything people love about a Philly cheesesteak and turns it into an easy one pan meal.
- It’s cheesy and rich
- It’s loaded with beef and vegetables
- It’s quick to prepare
- It’s low carb friendly
- It feeds a crowd
Best of all, you get all the flavors of a cheesesteak sandwich without needing to assemble individual sandwiches.
Variations
Bread Lover Version
Add toasted hoagie roll cubes on top before baking for a true Philly cheesesteak casserole.
Low Carb Version
Serve the casserole over roasted cauliflower or zucchini noodles instead of bread.
Spicy Version
Add sliced jalapeños or crushed red pepper flakes for heat.
Steakhouse Version
Swap ground beef for thinly sliced ribeye or shaved steak.
Pizza Style
Add a little marinara sauce and extra mozzarella to create a cheesesteak pizza casserole.
Loaded Version
Top with caramelized onions and extra provolone before baking.
Philly Cheesesteak Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 8 oz cream cheese softened
- ½ cup beef broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- ½ teaspoon dried oregano
- Optional parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium high heat.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess grease if necessary.
- Add diced onion, bell peppers, and sliced mushrooms to the skillet.
- Cook for 5–6 minutes until softened. Stir in minced garlic and cook for another 1 minute.
- Add salt, pepper, Worcestershire sauce, and beef broth.
- Let the mixture simmer for 2–3 minutes so the flavors combine.
- Reduce heat to low and stir in the softened cream cheese.
- Mix until the cream cheese melts completely and coats the beef mixture.
- Transfer the mixture to a lightly greased 9×13 casserole dish.
- Sprinkle evenly with: mozzarella cheese, provolone cheese, dried oregano
- Bake uncovered for 15–20 minutes until the cheese is melted and bubbly.
- Top with chopped parsley if desired.
- Serve hot with: crusty bread, toasted hoagie rolls, over rice, or alongside a simple salad.
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