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
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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
- 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.
- 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.
- 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.
- Prep Vegetables and Cheese: While the steak marinates, slice the bell peppers and onion, and grate the jack or pepper jack cheese.
- Preheat the Oven: Set the oven to preheat at 400°F (200°C) so it’s ready for baking later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
