Philly Cheesesteak Casserole Recipe
Let me tell you, this Philly Cheesesteak Casserole recipe is a total winner for busy weeknights or any time you’re craving that classic Philly flavor without the hassle of rocking a hoagie roll and messy fries. It’s got all the good stuff—savory ground beef, sautéed peppers and onions, melty provolone, and that creamy cheesiness that makes everything better. I love how it combines everything into one big, comforting dish that’s perfect for feeding a crowd or meal prepping for the week.
What really makes this Philly Cheesesteak Casserole recipe stand out is how easy it is to put together, yet it tastes like you spent hours cooking. Trust me, I’ve had my share of complicated dinners, but this one just hits the sweet spot between speedy and soul-satisfying. Plus, the cheesy, beefy goodness means leftovers are seriously crave-worthy, so you’re saving yourself calories AND time tomorrow.
Ingredients You’ll Need
Each ingredient in this Philly Cheesesteak Casserole recipe plays a key role to build layers of flavor and texture. The combination of bell peppers, mushrooms, and onions enhances the beef perfectly, while the pasta and cheeses tie everything together into a creamy, hearty bake. Quick tip: fresh and quality vegetables will really shine here, so pick peppers that feel firm with vibrant color!
- Ground Beef: Use a good quality ground beef with some fat content for juicy flavor and texture.
- Salted Butter: Adds richness when cooking the veggies and developing flavor.
- Worcestershire Sauce: Brings that classic umami depth similar to traditional cheesesteak seasoning.
- Onion Powder: Enhances onion flavor without extra chopping or moisture.
- Garlic Powder: For subtle garlicky warmth, balances the savory profile.
- Salt and Ground Black Pepper: Essential seasonings to perfectly season every component.
- Green Bell Pepper: Adds mild sweetness and crunch to contrast with beef.
- Red Bell Pepper: Brings lovely color and a touch of earthiness.
- Yellow Onion: Classic Philly cheesesteak staple—sweet and caramelizes well.
- Baby Portabella Mushrooms: Their meaty texture ups the umami and makes this dish extra hearty.
- Beef Broth: The base for the pasta to cook in, infusing it with savory flavor.
- Cavatappi Pasta: Curly pasta that holds sauce and cheese beautifully—feel free to swap if needed.
- Cream Cheese: Melted in for creamy texture and mild tanginess.
- Provolone Cheese: The star cheese here—melts perfectly and brings that signature cheesesteak taste.
Variations
I love to mix things up with this Philly Cheesesteak Casserole recipe depending on what I have on hand or the mood in the kitchen. It’s flexible and makes it so fun to personalize—feel free to experiment and make it your own!
- Variation: Swap ground beef for thin-sliced ribeye or sirloin if you want to stay super authentic with the classic Philly cheesesteak experience. It takes a bit longer to cook but is totally worth it if you want that tender steak bite.
- Vegetarian Version: Replace the beef with sautéed mushrooms and add some smoked paprika to bring smoky depth.
- Spicy Twist: Add a dash of crushed red pepper flakes or a sliced jalapeño when cooking the veggies for some kick.
- Cheese Swap: If provolone isn’t your thing, try mozzarella or even a sharp cheddar blend for a different flavor profile.
- Gluten-Free: Use your favorite gluten-free pasta and double-check your broth ingredients to keep it GF.
How to Make Philly Cheesesteak Casserole Recipe
Step 1: Brown the Beef with Seasonings
Start by heating a large skillet over medium-high heat and adding the ground beef. As it starts to brown, sprinkle in the onion powder, garlic powder, salt, and pepper. Stir frequently to crumble the beef and cook it through evenly, about 5-7 minutes. Adding the Worcestershire sauce here gives the beef that deep, savory punch. Once browned, drain any excess fat to keep the dish from feeling greasy.
Step 2: Sauté the Veggies to Perfect Softness
In the same pan, melt the butter over medium heat, then toss in your sliced yellow onion, green and red bell peppers, and mushrooms. Sauté until the onions are translucent and the peppers soften, usually about 7-10 minutes. This slow softening releases all their natural sweetness and creates that authentic cheesesteak flavor base you’re looking for.
Step 3: Combine Pasta and Broth, Then Mix Everything
Add the beef broth and bring it to a boil. Then stir in the cavatappi pasta, cooking just until the pasta is al dente, about 8-9 minutes—remember it’ll cook more in the oven. Once the pasta is just tender, lower the heat and stir in cream cheese pieces until melted and creamy. Then fold in the browned beef and sautéed veggies, mixing everything until evenly combined.
Step 4: Bake with Provolone Until Melty Gold
Transfer the entire mixture into a greased casserole dish and layer the provolone cheese slices on top in an even layer. Pop it into the oven preheated to 375°F (190°C) and bake for 20-25 minutes until the cheese is bubbling and turns golden brown. This final bake brings everything together in that classic, luscious, cheesesteak-inspired casserole.
How to Serve Philly Cheesesteak Casserole Recipe
Garnishes
I always grab some freshly chopped parsley or even thinly sliced green onions to sprinkle on top right before serving—it adds a pop of freshness and bright color that balances the rich cheese and beef. If you like a little heat, a drizzle of hot sauce or some crushed red chili flakes on your plate works wonders, too.
Side Dishes
Personally, I love pairing this casserole with a simple green salad tossed in tangy vinaigrette—it cuts through the richness nicely. Roasted Brussels sprouts or steamed broccoli with a squeeze of lemon also make great veggie companions without stealing the spotlight.
Creative Ways to Present
For special dinners, I like to serve this Philly Cheesesteak Casserole recipe in individual cast iron skillets right from the oven—it makes the cheesy top crisp up beautifully and everyone gets their own hot, bubbling portion. Adding a side of crusty garlic bread makes it feel extra indulgent, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Leftover Philly Cheesesteak Casserole stores wonderfully in an airtight container in the fridge for up to 3-4 days. I usually divide it into smaller portions so reheating is quick and even. The flavors actually deepen after a day or two, so leftovers might end up tasting even better!
Freezing
If you want to make it ahead for a busy week, this casserole freezes well. Just cool it completely before wrapping tightly in plastic wrap and foil or using a freezer-safe container. It keeps for up to 3 months. When I freeze it, I usually omit the cheese topping and add fresh provolone before baking after thawing for best melting results.
Reheating
To reheat, I recommend warming leftovers in the oven at 350°F (175°C) covered with foil to prevent drying out, until heated through (about 15-20 minutes). For quicker reheats, the microwave works—just add a splash of water, cover, and heat in intervals to keep the moisture locked in and cheese melty.
FAQs
-
Can I use other types of pasta for the Philly Cheesesteak Casserole recipe?
Absolutely! While cavatappi is great for holding onto sauce, feel free to use macaroni, penne, or rigatoni as well. Just make sure to adjust cooking times accordingly and keep the pasta slightly al dente before baking to avoid mushiness.
-
Is it okay to substitute the cream cheese with sour cream?
You can swap in sour cream for cream cheese if needed, but the texture will be a little different—more tangy and less creamy. I suggest stirring it in off the heat to avoid curdling, and you might want to reduce any extra liquid slightly.
-
How can I make this Philly Cheesesteak Casserole recipe healthier?
Try using lean ground beef or ground turkey, increase the veggies, and swap regular pasta for whole wheat or veggie-based pasta. You can also reduce cheese slightly or use part-skim varieties to lighten it up while still keeping the flavor intact.
-
Can I prepare this casserole in advance?
Yes! Assemble everything up to the baking step and refrigerate it for up to 24 hours before baking. Just bake it while cold and add a few extra minutes to the cooking time so it’s heated through and bubbly.
-
What cheese alternatives work well in this recipe?
Besides provolone, mozzarella, Monterey Jack, or even cheddar can be delicious substitutes. Choose milder cheeses if you want to keep the authentic taste or sharper ones if you prefer more kick.
Final Thoughts
This Philly Cheesesteak Casserole recipe is one of those gems that turns busy nights into cozy celebrations. I always find myself coming back to it because it’s simple, comforting, and just downright delicious. If you want all the flavors of a Philly cheesesteak but in an easier, family-friendly format, you’re going to love making this one your go-to. Give it a try—I promise it’ll become a favorite in your meal plan as quickly as it did in mine!
Print
Philly Cheesesteak Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Philly Cheesesteak Casserole transforms the classic sandwich into a comforting, hearty one-dish meal. Ground beef is sautéed with bell peppers, onions, and mushrooms, then simmered with pasta and beef broth before being layered with cream cheese and melty provolone. It’s an easy, family-friendly recipe that captures all the savory flavors of a Philly cheesesteak in a cheesy, creamy casserole perfect for weeknight dinners.
Ingredients
Meat and Dairy
- 1 Pound Ground Beef
- 2 Tablespoons Salted Butter
- 4 Ounces Cream Cheese, cut into pieces
- 12 Slices Provolone Cheese
Vegetables
- 1 Green Bell Pepper, deseeded and sliced
- 1 Red Bell Pepper, deseeded and sliced
- 1 Yellow Onion, sliced
- 8 Ounces Baby Portabella Mushrooms, sliced
Pantry
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Cups Beef Broth
- 8 Ounces Cavatappi Pasta
Instructions
- Cook the Ground Beef: In a large skillet or deep pan, melt 2 tablespoons of salted butter over medium heat. Add the ground beef and cook, breaking it apart until browned and fully cooked through.
- Add Seasonings and Vegetables: Stir in Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Then add the sliced green and red bell peppers, yellow onion, and baby portabella mushrooms. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Broth and Pasta: Pour in the 4 cups of beef broth and bring to a simmer. Add the cavatappi pasta, stirring well to combine. Cover and cook until the pasta is tender and has absorbed most of the broth, about 10-12 minutes, stirring occasionally to prevent sticking.
- Incorporate Cream Cheese: Lower the heat and mix in the cream cheese pieces, stirring until fully melted and incorporated into the sauce, creating a creamy texture throughout the casserole.
- Layer and Melt Provolone: Arrange the 12 slices of provolone cheese evenly over the top of the casserole. Cover the skillet with a lid or foil to let the cheese melt gently for 3-5 minutes until it is bubbly and gooey.
- Serve: Once the cheese is melted, remove from heat and serve the Philly Cheesesteak Casserole hot, garnished if desired with fresh parsley or additional pepper slices.
Notes
- Use a large skillet or deep sauté pan with a lid to cook the casserole all in one pot for ease and less cleanup.
- If you prefer, substitute ground steak or ribeye cut into small thin strips for a more authentic cheesesteak texture.
- You can swap provolone for mozzarella or a cheese blend if desired.
- Add hot sauce or red pepper flakes for a kick of heat.
- This casserole reheats well and makes great leftovers for the next day.
Keywords: Philly cheesesteak casserole, ground beef casserole, cheesesteak recipe, easy casserole recipe, one-pot dinner
