Philly Cheesesteak Casserole
A hearty casserole that combines the classic flavors of a Philly cheesesteak with an easy-to-follow format, making it perfect for busy weeknights or gatherings.
Ingredients
Meat and Spices
- 2 pounds ground beef You can substitute with ground turkey or chicken for a lighter version.
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes Optional, adjust to taste.
- 1 tablespoon Worcestershire sauce
Vegetables
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 yellow onion sliced
Dairy
- 4 oz cream cheese Cubed, you can substitute with Greek yogurt or cottage cheese for a lighter alternative.
- 8 slices provolone cheese You can experiment with different types of cheese.
- ½ cup shredded Colby Jack cheese
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet over medium-high heat, add the ground beef. Crumble the beef and cook until it's nearly browned.
- Season the beef with salt, garlic powder, onion powder, black pepper, red pepper flakes (if using), and Worcestershire sauce. Stir well and continue cooking until the beef is browned and reaches 160°F (71°C) inside.
- Add the sliced bell peppers and onions to the skillet. Stir to combine and cook until the vegetables are softened.
- Once the vegetables are tender, stir in the cubed cream cheese until melted and mixed thoroughly.
- Transfer the mixture to a casserole dish, or if your skillet is oven-proof, leave it in the skillet. Strain any excess moisture if necessary.
- Evenly top the beef mixture with the sliced provolone cheese, then sprinkle the shredded cheese on top.
- Bake in the preheated oven for 12-15 minutes or until the cheese is melted and bubbly.
Notes
To keep leftovers fresh, store any uneaten casserole in an airtight container in the fridge. It will last for about 3-4 days. Heat in the oven at 350 degrees Fahrenheit or microwave individual portions for a quick meal.