Philly cheese steak casserole takes everything you love in the sandwich and bakes it without the bread: browned ground beef with sautéed bell peppers, onion and garlic, a layer of provolone, and a creamy egg and cream custard poured over the top. It bakes in a 9×9 dish in 25 minutes and serves 4.
How to make it with ground beef: Brown and drain the beef, then sauté the peppers, onion and garlic in the same skillet and season with seasoned salt. Spread it in the dish, lay provolone on top and pour over eggs whisked with cream, hot sauce and Worcestershire. Bake at 350°F for 20 to 25 minutes, until the eggs are set and the center reaches 160°F.
Why You’ll Love It
- Cheesesteak flavor, no bread: beef, peppers, onions and provolone in a fork-friendly bake.
- Ground beef shortcut: no thin-slicing steak.
- 40 minutes: 15 to prep, 25 in the oven.
- Short list: ten ingredients, most of them already in your kitchen.
Ingredient Notes
Lean ground beef: 1 1/2 pounds. Lean beef means less fat to drain.
Bell peppers and onion: 2 bell peppers of any color and half a yellow onion, diced, plus a minced garlic clove.
Seasoned salt: 1 teaspoon, adjusted to taste.
Provolone: 4 slices, the classic cheesesteak cheese.
Eggs and cream: 4 large eggs and 1/4 cup heavy cream make the custard that holds it together.
Worcestershire and hot sauce: 1 teaspoon each. The Worcestershire adds a savory, steak-like depth; the hot sauce is optional.
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Ingredients
- 1 1/2 lb lean ground beef
- 2 bell peppers (any color, diced)
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 tsp seasoned salt
- 4 slices Provolone cheese
- 4 large eggs
- 1/4 cup heavy cream
- 1 tsp hot sauce (optional, for a kick)
- 1 tsp Worcestershire sauce
How to Make Philly Cheese Steak Casserole
1. Heat the oven. Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking dish by spraying it with non-stick spray.
2. Prep the vegetables. Dice the bell peppers and onion into bite-sized pieces, and mince the garlic.
3. Brown the beef. In a skillet over medium heat, cook the ground beef until browned, crumbled and 160°F. Drain any excess fat from the skillet.
4. Sauté the vegetables. Add the diced bell peppers, onions, and minced garlic to the skillet with the beef. Sauté until the vegetables are tender.
5. Season. Stir in seasoned salt to the beef and vegetable mixture, adjusting to taste.
6. Layer. Transfer the beef and vegetable mixture to the prepared baking dish. Layer slices of Provolone cheese on top of the beef mixture.
7. Add the custard. In a bowl, whisk together the eggs, heavy cream, hot sauce, and Worcestershire sauce until smooth. Pour this mixture evenly over the beef and cheese in the baking dish.
8. Bake. Bake for 20-25 minutes, until the eggs are set, the cheese is melted and the center reaches 160°F on a food thermometer.
9. Serve. Allow the casserole to cool slightly before serving.
Is It Like a Real Philly Cheesesteak?
A Philly cheesesteak sandwich is thin-sliced steak and onions cooked on a griddle, topped with melted cheese and piled into a roll. This casserole keeps the parts people love most, the beef, the peppers and onions and the provolone, and swaps the roll for a soft egg custard that holds everything together. Ground beef stands in for the sliced steak, which makes it a quick weeknight version you can cut into squares.
Tips for the Best Cheesesteak Casserole
- Drain well. Fat left in the pan makes the custard greasy and loose.
- Cook the vegetables soft. Peppers and onions should be tender before they go into the dish; they don’t soften much more in 25 minutes.
- Season before baking. Taste the beef and vegetables after the seasoned salt, since the eggs won’t add salt.
- Pour slowly. Let the egg mixture settle into the beef rather than pooling on top.
- Check the center. It’s done when the eggs are set and the middle reads 160°F.
Variations
- Mushrooms: sauté sliced mushrooms with the peppers and onion.
- Cream cheese sauce: stir a few ounces of cream cheese into the beef in place of the egg custard for a creamier, saucier casserole.
- With pasta: fold cooked pasta into the beef and peppers for a heartier dish.
- Other cheese: white American or mozzarella in place of provolone.
- Thin-sliced steak: use shaved steak instead of ground beef, browned quickly in batches.
If you enjoy Philly cheesesteak in casserole form, Slow Cooker Philly Cheesesteak Sandwiches offer tender chuck roast, onions and provolone on toasted hoagie rolls.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
Reheating: Reheat covered in the microwave or a low oven until it reaches 165°F.
What to Serve With It
A side salad or crusty bread makes it a meal. For more cheesesteak ideas, try Philly cheese steak sloppy joes or cheese steak tacos with buffalo fries.
More ground beef casseroles: stuffed pepper casserole, bacon cheeseburger casserole and easy cowboy casserole. Or make French onion meatloaf.
Frequently Asked Questions
Can ground beef be used for Philly cheesesteak?
Yes. Ground beef gives you the same flavor without slicing steak, and it’s what this casserole uses.
What kind of cheese is best for cheesesteak casserole?
Provolone is the classic. White American and mozzarella also melt well.
Can you put uncooked ground beef in a casserole?
Not in this one. Brown and drain the beef first; the casserole only bakes 25 minutes.
What is the secret to a Philly cheesesteak flavor?
Well-browned beef, soft peppers and onions, melted provolone and a splash of Worcestershire.
Can I make it ahead?
Brown the beef and vegetables up to a day ahead and refrigerate. Add the cheese and egg mixture just before baking.
How do I know it’s done?
The eggs are set, the cheese has melted and the center reads 160°F.
How long do leftovers keep?
3 to 4 days in the refrigerator. Reheat to 165°F.
Final Notes
Drain the beef, cook the peppers soft and bake until the custard sets. If you try it with mushrooms or white American cheese, tell me in the comments how it turned out.
Philly Cheesesteak Casserole
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Ingredients
- 1 1/2 lb lean ground beef
- 2 bell peppers any color, diced
- 1/2 yellow onion diced
- 1 clove garlic minced
- 1 tsp seasoned salt
- 4 slices Provolone cheese
- 4 large eggs
- 1/4 cup heavy cream
- 1 tsp hot sauce optional, for a kick
- 1 tsp Worcestershire sauce
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking dish by spraying it with non-stick spray.
- Dice the bell peppers and onion into bite-sized pieces, and mince the garlic.
- In a skillet over medium heat, cook the ground beef until browned, crumbled and 160°F. Drain any excess fat from the skillet.
- Add the diced bell peppers, onions, and minced garlic to the skillet with the beef. Sauté until the vegetables are tender.
- Stir in seasoned salt to the beef and vegetable mixture, adjusting to taste.
- Transfer the beef and vegetable mixture to the prepared baking dish. Layer slices of Provolone cheese on top of the beef mixture.
- In a bowl, whisk together the eggs, heavy cream, hot sauce, and Worcestershire sauce until smooth. Pour this mixture evenly over the beef and cheese in the baking dish.
- Bake for 20-25 minutes, until the eggs are set, the cheese is melted and the center reaches 160°F on a food thermometer.
- Allow the casserole to cool slightly before serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
Made this last night and it is gone in one sitting! Now in our rotation.