Philly Cheesesteak Casserole
A comforting and easy-to-make casserole that captures all the flavors of a traditional Philly cheesesteak without the fuss of sandwiches.
Ingredients
Vegetables
- 2 cups bell peppers, sliced Use a mix of colors for sweetness and color
- 1 cup onion, sliced Yellow or sweet onion recommended
- 2 cups mushrooms, sliced Cremini or white button
Main Ingredients
- 1 lb steak, thinly sliced (ribeye, top round, or sirloin) Freeze for 20–30 minutes for easier slicing if not pre-sliced
- 1 tablespoon garlic powder Or 2 cloves fresh garlic, minced
- 1 tablespoon olive oil Substitute avocado oil or butter if preferred
- 1 cup heavy cream Can substitute half-and-half for a lighter finish
- 2 cups shredded cheese (provolone or mozzarella) Smoked provolone adds depth
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onions, bell peppers, and mushrooms. Cook, stirring occasionally, until softened and slightly caramelized — about 6–8 minutes.
- Push the vegetables to the side of the skillet, add the thinly sliced steak, sprinkle on the garlic powder, and season with salt and pepper.
- Cook the steak, stirring, until browned but still tender — about 3–5 minutes.
Baking
- Transfer the steak-and-vegetable mixture into a greased baking dish, spreading it evenly.
- Pour the heavy cream over the top so it seeps through the mixture.
- Evenly sprinkle the shredded cheese over the casserole.
- Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and starting to turn golden.
- For a bronzed top, finish for 1–2 minutes under the broiler — watch closely to avoid burning.
- Let the casserole rest for 5 minutes before serving.
Notes
Pairs well with a simple green salad or roasted potatoes. For a lighter meal, enjoy with steamed green beans or an arugula salad dressed with lemon and olive oil. Store leftovers in an airtight container for up to 3–4 days.