Irresistible Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole delivers all the classic flavors in a warm, comforting, and easy-to-make dish. Layers of tender steak, gooey cheese, and perfectly seasoned peppers and onions are baked to bubbly perfection, promising a satisfying meal for the whole family.
Equipment
- Large skillet
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Mixing Bowls
- Spatula
- Measuring cups and spoons
Ingredients
- 1.5 lbs thinly sliced steak such as sirloin or ribeye
- 1 large onion, sliced
- 2 bell peppers any color
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
- 4 tbsp butter
- 4 tbsp all-purpose flour or gluten-free alternative
- 3 cups milk whole or 2%
- 8 oz cream cheese, softened
- 8 oz shredded provolone cheese
- 4 oz shredded mozzarella cheese
- ¼ tsp salt
- ¼ tsp black pepper
- Hoagie rolls, toasted and sliced optional
- Hot sauce optional
- Pickled peppers optional
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak and cook until browned, about 5-7 minutes. Cook in batches if necessary to ensure proper browning.
- Remove steak from skillet and set aside.
- Add sliced onions and bell peppers to the skillet and cook until softened, about 8-10 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Return the cooked steak to the skillet with the vegetables. Season with salt, pepper, garlic powder, and onion powder. Stir to combine.
- Remove from heat and set aside.
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in milk, ensuring there are no lumps.
- Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Reduce heat to low and stir in softened cream cheese until melted and smooth.
- Add provolone and mozzarella cheese and stir until melted and the sauce is creamy.
- Season with salt and pepper.
- Lightly grease a 9x13 inch baking dish.
- Pour the steak and vegetable mixture into the prepared baking dish.
- Pour the cheese sauce evenly over the steak and vegetable mixture.
- Bake in preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving.
- Serve hot, either directly from the casserole dish or spooned into toasted hoagie rolls.
- Optional: Top with hot sauce or pickled peppers for added flavor.
Notes
For a low-carb version, skip the hoagie rolls and serve the casserole on its own or over cauliflower rice. You can also use almond flour instead of all-purpose flour for the cheese sauce. This casserole is perfect for freezing. To freeze, assemble the casserole but do not bake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed. Customize the casserole with sliced mushrooms, banana peppers, or jalapenos. Experiment with different cheeses, such as pepper jack or Monterey Jack.