Growing up, my family always had a soft spot for Philly cheesesteaks, and I fondly remember our road trips to Philadelphia just to get an authentic taste of those iconic sandwiches. But when we couldn’t make the trip, my mom would whip up this casserole version that was just as satisfying and brought the same joy to our dinner table.
This recipe is a delightful twist on the classic sandwich, combining all those beloved flavors into a convenient, crowd-pleasing dish. I particularly love the combination of tender beef, sweet onions, and bell peppers, all smothered in gooey provolone cheese. It’s comfort food at its finest and perfect for a busy weeknight or a family gathering.
One of my favorite tweaks to this recipe is adding sautéed mushrooms, which bring an extra layer of earthy flavor that complements the savory beef. If you’re looking to switch things up, you could also try using pepper jack cheese for a bit of a kick or even topping the casserole with crispy fried onions for some added crunch. No matter how you choose to make it, this Philly Cheesesteak Casserole is sure to become a staple in your home, just as it has in mine.
How to Make Philly Cheesesteak Casserole
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Ingredients
- 8 oz. cremini mushrooms, cut into slices
- 2 Tablespoons Worcestershire sauce
- 4 garlic cloves, finely chopped
- 4 oz. cream cheese
- 8 oz. provolone cheese, cut into slices
- 1 yellow onion, cut into thin slices
- ¾ teaspoon salt
- 1 Tablespoon vegetable oil
- 2 green bell peppers, cut into thin slices
- ½ teaspoon black pepper
- 1 ½ lbs thinly sliced beef (around ⅛ inch thick)
Directions
- Warm the vegetable oil in a skillet over medium heat.
- Add the thinly sliced onions and stir-fry until they become soft.
- Incorporate the thinly sliced bell peppers and continue to stir-fry until they start to soften.
- Take the onions and peppers out of the skillet. If needed, add another tablespoon of oil and place the beef in the skillet.
- Stir-fry the beef until it is mostly browned, then add the sliced mushrooms and cook until both the beef is fully cooked and the mushrooms are tender.
- Mix in the cooked onions, peppers, Worcestershire sauce, minced garlic, salt, and black pepper, stirring until the cream cheese is mostly melted and well combined.
- Top with the sliced provolone cheese and broil on low until the cheese is melted and bubbly.
- Remove from the oven and serve hot.
FAQs:
Can I use a different type of cheese in the Philly Cheesesteak Casserole?
Yes, you can use different cheeses if you prefer. While provolone is traditional, mozzarella or cheddar can also work well. Just ensure the cheese melts nicely to achieve the desired texture.
What type of beef is best for the Philly Cheesesteak Casserole?
Thinly sliced ribeye is typically used for a classic Philly cheesesteak. However, you can also use sirloin or flank steak, as long as it’s sliced thinly to cook quickly and evenly.
How can I make this casserole ahead of time?
To make this casserole ahead of time, prepare the beef, vegetables, and mix them with the seasonings and cream cheese. Store this mixture in an airtight container in the fridge for up to 24 hours. When ready to serve, top with provolone cheese and broil until melted and bubbly.
Can I add other vegetables to the Philly Cheesesteak Casserole?
Absolutely! Feel free to add other vegetables such as red bell peppers, jalapeños, or even spinach. Just ensure they are cooked to the desired tenderness before adding them to the casserole.
What sides pair well with the Philly Cheesesteak Casserole?
Some great sides to serve with this casserole include a fresh green salad, roasted potatoes, or garlic bread. These options complement the rich flavors of the casserole and provide a balanced meal.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a baking dish and cover with foil. Heat in a 350°F (175°C) oven until warmed through, about 15-20 minutes. You can also microwave individual portions until hot.
Philly Cheesesteak Casserole
Ingredients
- 1 Tablespoon vegetable oil
- 1 yellow onion thinly sliced
- 2 green bell peppers thinly sliced
- 1 ½ lbs thinly sliced beef about ⅛ inch thick
- 8 oz. cremini mushrooms sliced
- 2 Tablespoons Worcestershire sauce
- 4 oz. cream cheese
- 4 garlic cloves minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 8 oz. provolone cheese sliced
Instructions
- Heat the oil in a skillet over medium heat.
- When the oil is hot, add the sliced onions and stir fry until they soften.
- Add the sliced bell peppers and continue stir frying until they start to soften.
- Remove the onions and peppers from the skillet. Add the beef to the skillet. If the skillet is dry, add another tablespoon of oil.
- Stir fry the beef until it's mostly browned, then add the mushrooms and continue cooking until the beef is fully cooked and the mushrooms are tender.
- Stir in the onions, peppers, Worcestershire sauce, garlic, salt, and pepper, mixing well until the cream cheese is mostly melted and combined.
- Top with the provolone slices and broil on low until the cheese is melted and bubbly.
- Take out of the oven and serve hot.
