Every once in a while, a recipe comes along that feels just a little bit magical—like a shortcut to all your favorite flavors, ready in no time, and guaranteed to make everyone at the table happy. This Philly Cheesesteak Casserole is exactly that kind of dish! It brings together everything you love about the iconic Philly sandwich—tender steak, melty cheese, colorful peppers, and plenty of savory oomph—into one easy, super-satisfying casserole that fits perfectly into a busy weeknight schedule. Think cheesesteak, but without the fuss of a sandwich press or griddle, and loving every bite of it!

Why You’ll Love This Recipe

  • Weeknight Friendly: The steps are simple, the ingredients are easy to find, and you don’t have to hover over the stove all night. Most of the work is hands-off!
  • Ultimate Comfort Food: Rich, creamy cheese sauce mingling with juicy steak and veggies—it’s all the cozy savory flavor you crave in one bubbly bake.
  • Versatile: Make it your own with different cheeses, veggies, or even alternative proteins. It morphs with your fridge’s contents!
  • Family Approved: Who can say no to a pile of oozy, cheesy steak, loaded with bell peppers? No one in my house, that’s for sure.

Ingredients

Gather these key building blocks—the beauty is how easily each one does its job to boost both flavor and texture!

  • Flank Steak: For a truly tender bite, slice it super-thin against the grain. This allows for ultra-quick cooking and avoids toughness.
  • Red and Green Bell Peppers: These bring color, sweetness, and the signature “Philly” vibe. If you love lots of veggies, feel free to add more!
  • White Onion: Sautéed just until soft and sweet, it rounds out the classic trifecta of cheesesteak flavor.
  • Garlic: Divided for the marinade and sautéing, it deepens the overall flavor and adds irresistible aroma.
  • Cream Cheese: The magic ingredient for a luscious, creamy sauce that envelops the steak and veggies.
  • Heavy Cream: Gives your casserole that rich, indulgent mouthfeel you just can’t fake.
  • Jack or Pepper Jack Cheese: Melty, ties everything together, and pepper jack brings a hint of spice!
  • Provolone Cheese Slices: The finishing touch for a signature, gooey, golden-brown topping—accept no substitutes!
  • Butter & Oil: For sautéing the meat and vegetables, adding richness and flavor.
  • Red Wine Vinegar & Worcestershire Sauce: The MVPs in the marinade, adding tang and umami so the steak is anything but boring.
  • Baking Soda: Surprised? It’s the secret to steak’s tenderness—just a smidge in the marinade works wonders.
  • Herbs & Seasonings: Dried thyme, onion powder, salt, and pepper for perfect savory depth.
  • Note: For best results, slice everything before you start. It makes the actual cooking go even faster!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feeling creative or need to suit different palates? Here are ways to make this casserole your own:

  • Meaty Options: Try sirloin steak if that’s what you have, or substitute thinly sliced chicken or turkey for a lighter twist.
  • Add Mushrooms: Sauté sliced mushrooms with your peppers and onions for extra umami (they’re so good here).
  • Cheese Choices: Love it extra melty? Mix in shredded mozzarella or white cheddar. For extra heat, use more pepper jack or a dash of hot sauce in the cheese sauce.
  • Low-Carb: Skip the onions and use more peppers; it’s already naturally low in carbs!
  • Veggie Power: Stir in fresh spinach for color or swap the steak for portobello mushrooms for a vegetarian version.

How to Make Philly Cheesesteak Casserole

Step 1: Marinate the Steak

Whisk together the red wine vinegar, Worcestershire sauce, baking soda, half the minced garlic, onion powder, thyme, salt, pepper, and water in a large bowl. Thinly slice your steak against the grain, add it to the marinade, and let it soak for 15-30 minutes. The baking soda here is a tenderizing MVP—it works fast, so don’t skip it!

Step 2: Prep Your Veggies and Cheese

While the steak marinates, slice your peppers and onions and grate your jack cheese. It’s worth doing this ahead—you’ll thank yourself later!

Step 3: Preheat and Brown the Steak

Heat butter and oil in a large skillet over medium heat. Drain the marinated steak (discard the leftover marinade) and cook the slices in batches, just until browned. Don’t crowd the pan or you’ll end up steaming—not browning—the meat. Set the cooked steak aside.

Step 4: Sauté the Vegetables

In the same pan, add a bit more butter, then toss in your peppers and onion. Sauté until they’re soft and slightly caramelized (about 5 minutes). Add the rest of your garlic for the last minute.

Step 5: Make the Cheese Sauce

Add cubes of softened cream cheese and the heavy cream right into the skillet with veggies. Let it melt and bubble just a bit before stirring in the grated jack cheese. This becomes gorgeously gooey—stir well and remove from heat as soon as everything melts together.

Step 6: Combine Everything

Return your steak to the skillet and mix everything together, making sure every morsel is coated with that dreamy cheese sauce.

Step 7: Bake and Top with Provolone

Spread the mixture into a casserole dish, then layer on the provolone slices. Bake at 400°F for 15 minutes, until golden, melty, and slightly browned around the edges. Let it rest just a couple of minutes before serving.

Pro Tips for Making the Recipe

  • Slice Steak Thinly: Literally the most important step! A sharp knife helps, and partial freezing the steak before slicing makes life so much easier.
  • Don’t Skip the Marinade: Just 15-30 minutes with that baking soda makes steak especially tender in this casserole.
  • Batch Cooking: Give your steak plenty of room in the skillet to brown properly—you want caramelized bits, not steamed meat.
  • Adjust Cheese Layer: If you’re a fan of lots of gooey cheese on top, go wild—don’t let anyone stop you!
  • Add Mushrooms: If you love mushrooms, sauté them with the veggies for an extra layer of savory flavor.

How to Serve

This casserole shines all on its own, but here’s how to round out your meal:

Main Attraction:

  • Serve big, bubbling scoops straight from the casserole dish with a sprinkle of chopped fresh parsley.
  • For the real cheesesteak spirit, try spooning the filling into split hoagie rolls for a fun, hearty twist!

Perfect Pairings:

  • A crisp green salad or roasted broccoli goes beautifully to balance the richness.
  • Kettle chips or potato wedges add extra crunch on the side.
  • A tangy pickle or pepperoncini is the perfect sharp bite alongside.

Make Ahead and Storage

Storing Leftovers

Keep leftovers covered in the baking dish or transfer to an airtight container. This casserole keeps in the fridge for up to 3 days, and the flavor is just as good (maybe better!) the next day.

Freezing

For longer storage, freeze individual portions or the whole casserole for up to one month. Make sure it’s well wrapped to avoid freezer burn.

Reheating

Reheat in the oven at 350°F, covered with foil for about 20 minutes (if frozen, bake a bit longer), or microwave individual portions until piping hot. If it looks dry, add a splash of water or cream before reheating.

FAQs

  1. Can I prepare this casserole ahead of time?

    Absolutely. You can assemble the casserole (through spreading in the dish and topping with provolone) up to two days in advance. Keep it well covered in the fridge. When you’re ready to bake, just pop it in the oven and extend the cooking time to be sure it’s heated through.

  2. What’s the best steak to use for this recipe?

    Flank steak is classic for its flavor and texture, but top sirloin works great in a pinch. The real trick is slicing it as thin as you can and letting it marinate to stay tender.

  3. Is this casserole low-carb or keto-friendly?

    Yes! Unlike the traditional sandwich version, there’s no bread or starchy fillers here—just beef, veggies, and cheese. It’s an excellent option for anyone watching carbs.

  4. Can I add more veggies or different cheeses?

    Yes—this recipe is endlessly customizable! Toss in sliced mushrooms, spinach, or even jalapeños. For cheese, feel free to swap in mozzarella, white cheddar, or American for a different flavor profile.

Final Thoughts

This Philly Cheesesteak Casserole is weeknight comfort food at its best—easy, rewarding, and packed with bold, familiar flavors. It’s one of those dishes you’ll crave regularly, and once you see how straightforward it is, you’ll want to add it to your weeknight dinner rotation. Gather your ingredients, invite your loved ones to the table, and enjoy every creamy, cheesy, steak-filled bite!

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Philly Cheesesteak Casserole Recipe

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  • Author: Nora
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Philly Cheesesteak Casserole is a hearty, low-carb twist on the classic sandwich, featuring thinly sliced steak, sautéed bell peppers and onions, and a creamy cheese sauce topped with melty provolone. It’s an easy, flavor-packed casserole perfect for weeknight dinners or gatherings.

Ingredients

Units Scale

Marinade

  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon baking soda
  • 4 cloves garlic, minced, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups water

Casserole

  • 2 lbs. flank steak, thinly sliced against the grain
  • 2 tablespoons salted butter, divided
  • 1 tablespoon oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup white onion, sliced
  • 4 oz. cream cheese, cubed and softened
  • 1/2 cup heavy cream
  • 1 cup grated jack or pepper jack cheese
  • 6 slices provolone cheese

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together red wine vinegar, Worcestershire sauce, baking soda, 2 minced cloves of garlic, onion powder, dried thyme, salt, pepper, and 2 cups of water until well combined.
  2. Slice the Steak: Slice the flank steak against the grain as thinly as possible, aiming for a maximum thickness of 1/8 inch to ensure tenderness.
  3. Marinate the Steak: Add the sliced steak to the marinade mixture. Stir to coat the meat thoroughly and let it marinate for 15-30 minutes.
  4. Prep Vegetables and Cheese: While the steak marinates, slice the bell peppers and onion, and grate the jack or pepper jack cheese.
  5. Preheat the Oven: Set the oven to preheat at 400°F (200°C) so it’s ready for baking later.
  6. Brown the Steak: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Drain the marinade from the steak and discard it. Add the steak in batches to the hot skillet and cook until browned on all sides. Remove the steak from the skillet and set aside.
  7. Sauté the Vegetables: Add the remaining tablespoon of butter to the same skillet. Sauté the sliced bell peppers and onions until softened, about 5 minutes. Then, add the remaining minced garlic and cook for 1 more minute.
  8. Make the Cheese Sauce: Reduce the heat and add the cream cheese and heavy cream to the pan. Stir until the cream cheese is melted and the mixture is smooth. Bring to a gentle simmer, then stir in the grated jack or pepper jack cheese until melted and fully combined. Remove skillet from heat.
  9. Combine Steak and Cheese Mixture: Return the cooked steak to the skillet, stirring thoroughly to coat all the meat and vegetables in the creamy cheese sauce.
  10. Assemble the Casserole: Spread the steak and cheese mixture evenly into a casserole dish. Arrange the provolone cheese slices on top to fully cover the surface.
  11. Bake: Place the casserole dish in the preheated oven and bake for about 15 minutes, or until the provolone is melted and lightly golden on top.
  12. Garnish and Serve: If desired, sprinkle with freshly chopped parsley before serving. Serve immediately for best results.

Notes

  • Store leftovers covered with aluminum foil in the casserole dish or transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
  • Both flank steak and top sirloin work well; slicing against the grain keeps meat tender.
  • Add mushrooms to the sauté with peppers and onions if desired.
  • Try Monterey jack, white cheddar, or American cheese for a different flavor profile.
  • Don’t skip the marinade; the baking soda helps tenderize the steak.
  • If preparing ahead, assemble uncooked and cover in the fridge for up to 2 days. Bake covered (with foil) for 40-50 minutes, then uncover and bake until cheese on top is golden.
  • Season with additional salt and pepper to taste if desired.
  • Garlic powder can substitute for fresh minced garlic.

Nutrition

  • Serving Size: 1 out of 6 servings
  • Calories: 557kcal
  • Sugar: 4g
  • Sodium: 967mg
  • Fat: 38g
  • Saturated Fat: 21g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.2g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 44g
  • Cholesterol: 172mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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