Philly cheesesteak casserole is an all around winner with its tender beef, bell peppers, onions, and loads of melty cheese. It’s basically a deconstructed version of the classic sandwich, great for feeding a crowd!
Why this recipe works
This casserole takes all the same ingredients as a classic Philly cheesesteak sandwich and transforms it into a family-style meal. Colorful bell peppers, onions, and tender sliced steak are baked until bubbly in a creamy, cheesy sauce leaving you with an ultra-comforting Philly cheesesteak casserole. The only thing missing is the bread, which of course you can serve on the side if you really wanted!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Flank steak or top sirloin are good choices for this recipe. Slice them very thin, against the grain for quick searing and a tender bite.
BAKING SODA – The baking soda marinade works remarkably well to produce tender and flavorful meat. The baking soda makes it difficult for the proteins in the meat to develop. Just 15 minutes in the marinade makes a world of difference.
CHEESE – We recommend pepper jack cheese added to the cream cheese – it adds great flavor, but the dish is not spicy at all. Monterey jack or white cheddar can also be used.
VEGETABLES – Red and green bell peppers plus onions are an obvious choice for this casserole. You can also add sliced mushrooms. Feel free to omit the bell peppers if desired.
How to Make Philly Cheesesteak Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Slice steak against the grain as thin as possible (maximum 1/8th inch thick).
- 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 water.
- Add sliced steak to the marinade mixture and set the timer for 15-30 minutes.
- While the meat is marinating, slice the vegetables and grate the cheese.
- Preheat oven to 400°F.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Drain the marinade from the meat and discard. Cook the meat in the hot skillet until cooked through. Batch cook the meat so that it isn’t overcrowded as it cooks. The baking soda from the marinade will result in some foaming in the skillet. This won’t affect the tenderness or flavor of the meat. Remove the meat from the skillet.
- Add the remaining butter to the skillet. Saute the bell peppers and onions until softened, about 5 minutes. Add in remaining minced garlic and saute a minute longer.
- Add the cream cheese and heavy cream to the skillet and cook until melted. Bring to a low simmer and stir in the grated cheese until melted. Remove from heat.
- Put the steak back into the skillet, stirring to fully combine the mixture.
- Spread into a 13×9 casserole dish. Top with a layer of provolone cheese.
- Bake for 15 minutes until the cheese has fully melted and toasted to a golden brown.
- Sprinkle with chopped parsley and serve immediately.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
Yes, you can freeze this casserole for up to 3 months in an air-tight container. Thaw in the refrigerator overnight before reheating and enjoying. Do note that because this casserole contains cream cheese, it may have a grainy texture after being frozen and thawed – but it still tastes delicious.
You can prepare the casserole up to the point of baking it and store it in the refrigerator, covered tightly with plastic wrap or an air-tight lid, up to a day in advance. Let it rest at room temperature while you preheat the oven and bake as directed. You may need to add a few extra minutes to the bake time if it’s going into the oven cold.
Serving Suggestions
Serve Philly cheesesteak casserole with a dinner salad and a side of crusty bread for dipping. You can even pair it with halved hoagie buns for assembling mini sandwiches for parties. It’s also a fantastic base for pasta such as penne, rigatoni, or rotini. The options are endless!
Feel free to toss mushrooms into the mix if that’s your fancy, simply add them in while adding the bell peppers and onions. Enjoy warm from the oven.
More Related Recipes
- Reuben Casserole
- Philly Cheesesteak Dip
- Cabbage Roll Casserole
- Bacon Cheeseburger Casserole
- Big Mac Casserole
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Philly Cheesesteak Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds flank steak thinly sliced against the grain
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon baking soda
- 4 cloves garlic minced and divided
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water
- 2 Tablespoons salted butter divided
- 1 Tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup sliced white onion
- 4 ounces cream cheese cubed and softened
- ½ cup heavy cream
- 1 cup grated pepper jack cheese
- 6 slices provolone cheese
Things You’ll Need
Before You Begin
- Both flank steak or top sirloin will work for this recipe. Slice them very thin against the grain.
- We recommend pepper jack cheese added to the cream cheese – it adds great flavor, but the dish is not spicy at all. Monterey jack or white cheddar can also be used.
- Feel free to incorporate mushrooms, simply saute them with the bell peppers and onions.
- We didn’t find that additional salt and pepper was needed, but you can certainly add a little salt and pepper to the meat while cooking.
- Substitute garlic powder for the minced garlic, if you prefer.
Instructions
- Slice steak against the grain as thin as possible (maximum 1/8th inch thick).
- 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 water.
- Add sliced steak to the marinade mixture and set the timer for 15-30 minutes.
- While the meat is marinating, slice the vegetables and grate the cheese.
- Preheat oven to 400°F.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Drain the marinade from the meat and discard. Cook the meat in the hot skillet until cooked through. Batch cook the meat so that it isn’t overcrowded as it cooks. The baking soda from the marinade will result in some foaming in the skillet. This won’t affect the tenderness or flavor of the meat. Remove the meat from the skillet.
- Add the remaining butter to the skillet. Saute the bell peppers and onions until softened, about 5 minutes. Add in remaining minced garlic and saute a minute longer.
- Add the cream cheese and heavy cream to the skillet and cook until melted. Bring to a low simmer and stir in the grated cheese until melted. Remove from heat.
- Put the steak back into the skillet, stirring to fully combine the mixture.
- Spread into a casserole dish. Top with a layer of provolone cheese.
- Bake for 15 minutes until the cheese has fully melted and toasted to a golden brown.
- Sprinkle with chopped parsley and serve immediately.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
- Freezing – You can freeze this casserole for up to 3 months in an air-tight container. Thaw in the refrigerator overnight before reheating and enjoying. Do note that because this casserole contains cream cheese, it may have a grainy texture after being frozen and thawed – but it still tastes delicious.
- Make Ahead – You can prepare the casserole up to the point of baking it and store it in the refrigerator, covered tightly with plastic wrap or an air-tight lid, up to a day in advance. Let it rest at room temperature while you preheat the oven and bake as directed. You may need to add a few extra minutes to the bake time if it’s going into the oven cold.
Nutrition
Kristen Rittmer
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Jason Henry says
This is amazing!!!! I followed Amanda’s recipe to the letter and the only thing I would do differently, is DOUBLE THE WHOLE THING! It is that awesome!!
Karen says
I just made it and my husband loves it
Plan on making it again.
jen says
My local store offers shaved steak that is meant for philly cheesesteak sandwiches. It is paper thin. Could I use that in this recipe? It is so thin that sometimes it is difficult to separate the slices.
Amanda Davis says
We haven’t tested that, but I’m sure it would work!