Here’s a delicious, easy-to-make Philly Cheesesteak Casserole recipe that captures all the flavors of a classic sandwich—without the mess of sandwiches!
Philly Cheesesteak Casserole
Ingredients:
- 1 lb (450g) thinly sliced beef (ribeye or sirloin works best)
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 2 cups sliced mushrooms (optional)
- 2 cups shredded provolone cheese (or mozzarella)
- 8 oz (225g) cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1 teaspoon Worcestershire sauce
- 3 cups cubed bread (French bread or Italian bread works well)
Instructions:
- Preheat oven to 350°F (175°C).
- Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, season with salt and pepper, and cook until browned. Remove beef and set aside.
- Sauté veggies: In the same skillet, add onions, green bell pepper, and mushrooms (if using). Cook until soft and caramelized, about 7–8 minutes. Add garlic and cook for 1 more minute.
- Mix cheeses and sauce: In a bowl, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, and half of the shredded provolone. Mix until smooth.
- Combine all: In a large mixing bowl, add the cooked beef, sautéed veggies, cheese mixture, and cubed bread. Stir well to coat everything evenly.
- Assemble: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining provolone cheese evenly on top.
- Bake: Bake uncovered for about 25–30 minutes, or until the cheese on top is bubbly and golden.
- Serve: Let cool slightly before serving. Enjoy your hearty, flavorful Philly cheesesteak casserole!
Tips:
- You can add hot sauce or sliced jalapeños if you like a spicy kick.
- Substitute ground beef if thin slices are hard to find.
- Serve with a side salad or crispy fries for a full meal.
If you want, I can also provide a low-carb version or a slow cooker adaptation for this casserole.