All the bold, cheesy flavor of the classic hoagie — baked into a hearty, one-pan casserole that’s perfect for busy weeknights or game day gatherings.
Introduction
When you’re craving a classic Philly cheesesteak — thin-sliced ribeye, sweet peppers and onions, gooey melted cheese — but don’t want to stand at the stove assembling sandwiches for a crowd, this Philly Cheesesteak Casserole is the answer.
It’s everything you love about the sandwich, deconstructed and baked into a comforting, cheesy, fork-friendly dish. Juicy, seasoned beef. Caramelized onions and bell peppers. A creamy, savory sauce. And of course — two layers of melted cheese for that irresistible pull.
No hoagie rolls? No problem. This casserole skips the bread but delivers all the rich, savory goodness you expect from a Philly favorite. It’s also endlessly adaptable — you can add mushrooms, spice it up, or serve it spooned into toasted buns for a “cheesesteak sloppy joe” vibe.
Why You’ll Love This Casserole
- Packed with flavor – Just like a real Philly cheesesteak, without the mess
- Cheesy and comforting – A double layer of provolone and mozzarella delivers melt-in-your-mouth richness
- Quick and easy – A stovetop sauté followed by a quick oven bake
- Crowd-pleaser – Perfect for family dinners, potlucks, or meal prep
- Customizable – Add mushrooms, hot peppers, or different cheeses to make it your own
- Low-carb option – No bread required (unless you want it!)
Ingredients
For the Beef & Veggies
- 1½ to 2 pounds thinly sliced ribeye steak or shaved beef (can also use ground beef in a pinch)
- 2 tablespoons olive oil, divided
- 1 large yellow onion, thinly sliced
- 2 bell peppers (green, red, or both), thinly sliced
- 2–3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce (optional, for depth)
- ½ teaspoon smoked paprika or steak seasoning (optional)
- Salt and black pepper to taste
For the Cheese Sauce
- 4 ounces cream cheese, softened
- ½ cup heavy cream or whole milk
- 1 teaspoon Dijon mustard (optional)
- 1 cup shredded mozzarella cheese
For the Casserole
- 6 to 8 slices provolone cheese (or more to cover the top)
- Optional toppings: chopped parsley, sliced jalapeños, sautéed mushrooms, crispy onions
Instructions
Step 1: Cook the Steak
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the ribeye or shaved beef. Season with salt, pepper, paprika, and Worcestershire sauce.
- Cook until browned and just cooked through, about 4–6 minutes. Remove from pan and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add remaining olive oil.
- Sauté sliced onions and peppers until soft and lightly caramelized, about 8–10 minutes.
- Add garlic and cook for 1 more minute.
- Return the cooked beef to the pan and toss everything together.
Step 3: Make the Cheese Sauce
- In a separate small saucepan over low heat, combine cream cheese, cream (or milk), and Dijon mustard. Stir until smooth.
- Add shredded mozzarella and stir until melted and creamy.
- Pour this cheese sauce over the beef and veggie mixture. Mix well to coat everything.
Step 4: Assemble and Bake
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Pour the cheesesteak mixture into the dish and spread into an even layer.
- Top with provolone cheese slices to fully cover the surface.
- Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly with golden spots.
- Let rest for 5 minutes before serving.
Optional Add-Ins
- Sautéed mushrooms – for a richer umami profile
- Hot peppers or jalapeños – for heat lovers
- Pickled banana peppers – to mimic a classic cheesesteak topping
- Diced roasted garlic or onions – for extra depth
- Bread topping – sprinkle with buttered breadcrumbs before baking for a crispy crust
Make-Ahead & Storage
- Make-ahead: Assemble the casserole (without baking) and refrigerate up to 24 hours. Add 5–10 minutes to bake time if cooking from cold.
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: Freeze baked casserole for up to 2 months. Thaw overnight and reheat in oven.
- Reheat: Warm leftovers in a 300°F oven until heated through, or microwave individual servings.
Serving Suggestions
- Serve as a standalone casserole with fries, chips, or a side salad
- Spoon into toasted hoagie rolls for a sandwich-style experience
- Pair with pickles, hot sauce, or coleslaw for contrast
- Add a side of roasted potatoes or sautéed green beans for a full meal
Final Thoughts
This Philly Cheesesteak Casserole is comfort food at its best — hearty, cheesy, and packed with flavor. It brings all the satisfaction of a classic sandwich in a format that’s easier to make, serve, and share. Whether you’re feeding a hungry family or just want a new twist on a favorite dish, this casserole is sure to earn a spot in your regular rotation.
