Easy Philly Cheesesteak Casserole
This Easy Philly Cheesesteak Casserole delivers the classic flavors of a Philly Cheesesteak in a convenient and satisfying casserole form. Tender steak, sauteed peppers and onions, and a creamy cheese sauce are baked to golden perfection over a bed of toasted Italian bread, making it a perfect weeknight meal.
Equipment
- 9x13 inch baking dish
- Large bowl
- Baking Sheet
- Large skillet
- Large saucepan
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
- 1.5 lbs thinly sliced steak shaved ribeye recommended
- 1 large onion, sliced
- 2 bell peppers any color
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 8 oz cream cheese, softened
- 8 oz provolone cheese, shredded
- 4 oz mozzarella cheese, shredded
- ½ tsp salt
- ¼ tsp black pepper
- 1 loaf Italian bread, cubed
- 2 tbsp melted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, toss the cubed Italian bread with 2 tbsp melted butter and 1 tsp garlic powder.
- Spread the bread cubes in a single layer on a baking sheet and bake for 10-12 minutes, or until lightly toasted. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the sliced steak and cook until browned and cooked through. Cook in batches to avoid overcrowding the pan.
- Remove the steak from the skillet and set aside.
- Add the sliced onion and bell peppers to the skillet and cook until softened, about 8-10 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Return the steak to the skillet and mix with the vegetables. Season with salt and pepper to taste.
- In a large saucepan, melt 4 tbsp butter over medium heat.
- Whisk in 4 tbsp flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 3 cups milk until smooth.
- Bring to a simmer, stirring constantly, until the sauce thickens slightly.
- Reduce heat to low and stir in the softened cream cheese until melted and smooth.
- Stir in the provolone and mozzarella cheese until melted and the sauce is creamy.
- Season with 1/2 tsp salt and 1/4 tsp black pepper, or to taste.
- Grease a 9x13 inch baking dish.
- Spread the toasted bread cubes evenly in the bottom of the dish.
- Pour the steak and vegetable mixture over the bread cubes.
- Pour the cheese sauce over the steak and vegetables, making sure everything is evenly covered.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For best results, toast the bread to prevent sogginess. Use good quality provolone and mozzarella for the cheese sauce. Adjust seasoning to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. For variations, try adding mushrooms, jalapenos, or banana peppers. You can also substitute the steak with ground beef or shredded chicken, or use cauliflower rice for a low-carb version.