Just when you thought the classic Philly cheesesteak couldn’t get any better, we’ve turned it into the ultimate comfort food casserole! Perfect for busy weeknights or cozy gatherings, these 29 mouthwatering variations will have your family begging for seconds. Get ready to discover creative twists that bring all that cheesy, savory goodness to your table with minimal fuss. Let’s dive into these deliciously easy recipes!
Classic Philly Cheesesteak Casserole
Nothing beats a cozy casserole on a busy weeknight, and this Classic Philly Cheesesteak Casserole brings all the iconic flavors of the sandwich into one easy bake. You get tender steak, melty cheese, and savory veggies in every comforting bite—it’s a crowd-pleaser that’s perfect for feeding the family without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs ribeye steak, thinly sliced (or use sirloin for a leaner option)
– 2 tbsp olive oil, or any neutral oil
– 1 large onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 8 oz sliced mushrooms
– 2 cloves garlic, minced
– 1 tsp salt, adjust to taste
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
– 1 cup beef broth
– 1/2 cup heavy cream
– 8 oz provolone cheese, shredded (or use American cheese for a classic touch)
– 1 lb frozen tater tots
– 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the sliced ribeye steak to the skillet and cook for 3-4 minutes, stirring occasionally, until browned but not fully cooked through.
4. Remove the steak from the skillet and set it aside on a plate, covering it loosely to keep warm.
5. In the same skillet, add the remaining 1 tbsp olive oil and reduce the heat to medium.
6. Add the thinly sliced onion, green bell pepper, and mushrooms, cooking for 6-8 minutes until softened and lightly browned.
7. Stir in the minced garlic, salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.
8. Pour in the beef broth and heavy cream, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Simmer the mixture for 3-4 minutes until slightly thickened, then remove from heat.
10. Return the cooked steak to the skillet, stirring to combine it evenly with the veggie mixture.
11. Transfer the steak and veggie mixture to the prepared baking dish, spreading it out in an even layer.
12. Sprinkle the shredded provolone cheese evenly over the top of the mixture.
13. Arrange the frozen tater tots in a single layer over the cheese, covering the entire surface.
14. Bake in the preheated oven for 30-35 minutes, until the tater tots are golden brown and crispy, and the cheese is bubbly.
15. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
16. Garnish with chopped fresh parsley if desired.
Very hearty and satisfying, this casserole delivers a creamy, cheesy interior with a crispy tater tot topping that adds a fun crunch. Serve it straight from the dish with a simple side salad or pickled peppers for a tangy contrast—it’s a complete meal that’ll have everyone asking for seconds.
Low-Carb Philly Cheesesteak Casserole
Let’s be real—sometimes you want that classic Philly cheesesteak flavor without all the carbs. This casserole delivers all the savory goodness in one easy dish, perfect for a cozy weeknight dinner. It’s packed with tender meat, melty cheese, and those familiar peppers and onions you love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs thinly sliced ribeye steak (or sirloin for a leaner option)
– 1 large yellow onion, thinly sliced
– 1 large green bell pepper, thinly sliced
– 8 oz sliced mushrooms
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 8 oz provolone cheese, shredded (or use American cheese for a classic melt)
– 1/2 cup beef broth
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add the sliced ribeye steak to the skillet and cook for 4–5 minutes, stirring occasionally, until browned. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
4. Transfer the cooked steak to a 9×13 inch baking dish.
5. In the same skillet, add the remaining 1 tbsp olive oil.
6. Add the sliced onion, bell pepper, and mushrooms to the skillet.
7. Cook the vegetables for 6–8 minutes, stirring frequently, until softened and lightly browned.
8. Sprinkle the garlic powder, onion powder, black pepper, and salt over the vegetables, stirring to combine.
9. Pour the beef broth and heavy cream into the skillet, scraping up any browned bits from the bottom.
10. Simmer the mixture for 2–3 minutes until slightly thickened. Tip: This step builds a flavorful sauce that keeps the casserole moist.
11. Pour the vegetable and sauce mixture over the steak in the baking dish, stirring gently to combine.
12. Evenly sprinkle the shredded provolone cheese over the top.
13. Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 1–2 minutes, watching closely to prevent burning.
14. Remove from the oven and let rest for 5 minutes before serving.
All that cheesy, savory goodness bakes into a comforting casserole with a perfectly gooey top. The steak stays tender, and the peppers add a slight sweetness that balances the rich flavors. Try scooping it over a bed of cauliflower rice or alongside a crisp green salad for a complete low-carb meal.
Keto Philly Cheesesteak Casserole
Tired of missing out on classic comfort food on your keto journey? You’re in luck. This casserole brings all the savory, cheesy goodness of a Philly cheesesteak into one easy, low-carb bake that’ll satisfy your biggest cravings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced (or use pre-sliced stir-fry beef for speed)
– 1 large green bell pepper, thinly sliced
– 1 medium yellow onion, thinly sliced
– 8 oz sliced mushrooms
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 8 oz cream cheese, softened
– 1/2 cup heavy cream
– 2 cups shredded provolone cheese (mozzarella works too)
Instructions
1. Preheat your oven to 375°F.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the sliced steak to the skillet and cook for 4-5 minutes, stirring occasionally, until no longer pink. Tip: Don’t overcrowd the pan—cook in batches if needed for a better sear.
4. Transfer the cooked steak to a plate.
5. In the same skillet, add the sliced bell pepper, onion, and mushrooms.
6. Cook the vegetables for 6-8 minutes, stirring often, until they are softened and lightly browned.
7. Sprinkle the garlic powder, onion powder, black pepper, and salt over the vegetables, and stir to combine.
8. Return the cooked steak to the skillet with the vegetables and stir everything together.
9. In a medium bowl, combine the softened cream cheese and heavy cream until smooth. Tip: Let the cream cheese sit at room temperature for 30 minutes beforehand to make mixing easier.
10. Pour the cream cheese mixture over the steak and vegetables in the skillet, and stir until evenly coated.
11. Transfer the entire mixture to a 9×13 inch baking dish.
12. Sprinkle the shredded provolone cheese evenly over the top.
13. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden. Tip: For extra browning, broil for the last 1-2 minutes, but watch closely to prevent burning.
Enjoy the rich, meaty layers and gooey cheese in every bite. It’s fantastic served straight from the dish with a simple side salad for a complete, satisfying meal.
BBQ Philly Cheesesteak Casserole
Remember those classic Philly cheesesteak flavors you love? This BBQ Philly Cheesesteak Casserole brings them all together in one comforting dish that’s perfect for feeding a crowd. It’s cheesy, smoky, and packed with savory goodness—basically everything you want in a weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ribeye steak, thinly sliced (or use sirloin for a budget-friendly option)
– 1 large yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 cup BBQ sauce (choose your favorite brand, or use a smoky variety for extra depth)
– 1 cup beef broth
– 8 oz provolone cheese, shredded (or substitute with mozzarella for a milder flavor)
– 1 tbsp olive oil (or any neutral oil like vegetable oil)
– 1 tsp salt
– ½ tsp black pepper
– 1 lb penne pasta, cooked al dente according to package directions (about 8–10 minutes)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 1 lb thinly sliced ribeye steak to the skillet and cook for 4–5 minutes, stirring occasionally, until browned and no longer pink.
4. Transfer the cooked steak to a plate, leaving any drippings in the skillet.
5. In the same skillet, add 1 thinly sliced yellow onion and 1 thinly sliced green bell pepper, cooking for 5–7 minutes until softened and lightly caramelized.
6. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Return the cooked steak to the skillet, then pour in 1 cup BBQ sauce and 1 cup beef broth, stirring to combine everything evenly.
8. Let the mixture simmer over medium heat for 5 minutes to thicken slightly, stirring occasionally.
9. In a large bowl, combine the skillet mixture with 1 lb cooked penne pasta, tossing until the pasta is well coated.
10. Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
11. Top evenly with 8 oz shredded provolone cheese, covering the entire surface.
12. Bake in the preheated oven at 375°F for 20–25 minutes, until the cheese is melted and bubbly with golden edges.
13. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to settle.
Perfectly gooey and rich, this casserole delivers a smoky BBQ twist on the classic cheesesteak with tender pasta in every bite. Serve it straight from the dish with a simple green salad or garlic bread for a complete meal that’s sure to disappear fast.
Cheesy Philly Cheesesteak Casserole
Dinner just got a whole lot easier with this cozy casserole. You get all the classic Philly cheesesteak flavors—savory beef, melty cheese, and soft peppers—in one simple bake. It’s perfect for a busy weeknight or feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 medium onion, diced
– 1 green bell pepper, diced
– 8 oz sliced mushrooms (optional, but adds great umami)
– 2 cloves garlic, minced
– 1 tsp salt
– ½ tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
– 8 oz provolone cheese, shredded (or use a mix with mozzarella)
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 lb egg noodles, cooked al dente
– ½ cup breadcrumbs (for topping)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat.
3. Add ground beef to the skillet and cook for 5–7 minutes, breaking it up with a spoon until browned and no longer pink.
4. Tip: Drain excess fat from the beef for a less greasy casserole.
5. Add diced onion, green bell pepper, and sliced mushrooms to the skillet.
6. Cook for 5 minutes, stirring occasionally, until vegetables soften.
7. Stir in minced garlic, salt, and black pepper, cooking for 1 minute until fragrant.
8. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
9. Simmer the mixture for 3–4 minutes until slightly reduced.
10. Tip: Taste and adjust seasoning now, as it’s harder to do after baking.
11. In a large mixing bowl, combine the cooked beef mixture, cooked egg noodles, and half of the shredded provolone cheese.
12. Transfer the mixture to a greased 9×13-inch baking dish.
13. Sprinkle the remaining provolone cheese evenly over the top.
14. Top with breadcrumbs for a crispy finish.
15. Tip: For extra crunch, mix breadcrumbs with a little melted butter before sprinkling.
16. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and the top is golden brown.
17. Remove from the oven and let it cool for 5 minutes before serving.
18. Ready to dig in? This casserole comes out creamy from the melted cheese, with a satisfying bite from the noodles and a savory, beefy flavor that’s pure comfort. Serve it with a simple green salad or some crusty bread to soak up the juices—it’s a crowd-pleaser every time.
Vegetarian Philly Cheesesteak Casserole
Just when you think a classic comfort food can’t get any cozier, this casserole version of a Philly cheesesteak—minus the meat—comes along. It’s got all the savory, cheesy goodness you love, but it’s packed with hearty veggies and comes together in one dish. Perfect for a busy weeknight or a casual weekend dinner with friends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 2 bell peppers (any color), thinly sliced
– 8 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1 (14.5-ounce) can diced tomatoes, drained
– 1 cup vegetable broth
– 8 ounces provolone cheese, shredded (about 2 cups)
– 1 pound frozen tater tots
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium-high heat.
3. Add the sliced onion and bell peppers to the skillet.
4. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and starting to brown.
5. Add the sliced mushrooms to the skillet.
6. Cook for another 5 minutes, until the mushrooms release their liquid and begin to brown.
7. Stir in the minced garlic, dried oregano, salt, and black pepper.
8. Cook for 1 minute, until the garlic is fragrant.
9. Add the drained diced tomatoes and vegetable broth to the skillet.
10. Bring the mixture to a simmer.
11. Let it simmer for 3 minutes to allow the flavors to meld.
12. Remove the skillet from the heat.
13. Sprinkle half of the shredded provolone cheese evenly over the vegetable mixture.
14. Arrange the frozen tater tots in a single layer on top of the cheese.
15. Sprinkle the remaining provolone cheese over the tater tots.
16. Transfer the skillet to the preheated oven.
17. Bake for 25-30 minutes, until the cheese is bubbly and golden brown and the tater tots are crispy.
18. Remove the skillet from the oven and let it cool for 5 minutes before serving.
Nothing beats the combination of crispy, golden tater tots and gooey melted cheese on top of a savory, vegetable-packed base. The flavors are rich and satisfying, with a perfect mix of textures from soft veggies to crunchy topping. Try serving it with a simple green salad or a dollop of sour cream for an extra touch.
Skillet Philly Cheesesteak Casserole
Remember those days when you crave a Philly cheesesteak but don’t want to deal with a messy sandwich? This skillet casserole brings all those classic flavors together in one easy dish. It’s hearty, cheesy, and perfect for a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb thinly sliced ribeye steak (or sirloin, sliced against the grain for tenderness)
– 1 large onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 8 oz sliced mushrooms
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 12 oz egg noodles
– 2 cups beef broth
– 1 cup heavy cream
– 8 oz provolone cheese, shredded (or Cheez Whiz for authenticity)
– 2 tbsp butter
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente, about 8-10 minutes, then drain and set aside.
3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
4. Add the sliced ribeye steak to the skillet and cook for 3-4 minutes until browned, stirring occasionally to prevent sticking.
5. Remove the steak from the skillet and set it aside on a plate.
6. In the same skillet, add the remaining 1 tbsp olive oil.
7. Add the sliced onion, green bell pepper, and mushrooms to the skillet.
8. Cook the vegetables for 5-7 minutes, stirring often, until they are softened and lightly browned.
9. Sprinkle the garlic powder, onion powder, black pepper, and salt over the vegetables and stir to combine.
10. Return the cooked steak to the skillet with the vegetables.
11. Pour in the beef broth and heavy cream, stirring to mix everything together.
12. Bring the mixture to a simmer and let it cook for 2-3 minutes until slightly thickened.
13. Stir in the cooked egg noodles until they are evenly coated with the sauce.
14. Top the mixture evenly with the shredded provolone cheese.
15. Dot the top with small pieces of butter.
16. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
17. Remove the skillet from the oven and let it cool for 5 minutes before serving.
18. Garnish with chopped fresh parsley if desired.
Buttery noodles soak up that rich, savory sauce, while the melted provolone adds a gooey, irresistible pull. Serve it straight from the skillet for a rustic family-style meal, or pair it with a simple green salad to cut through the richness.
Philly Cheesesteak Pasta Bake
Kick back and get ready for a cozy dinner that combines two classics. You’ll love how the savory flavors of a Philly cheesesteak come together with a comforting pasta bake. It’s the perfect hearty meal for a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 lb ribeye steak, thinly sliced
– 1 large yellow onion, thinly sliced
– 1 large green bell pepper, thinly sliced
– 8 oz sliced mushrooms
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup heavy cream
– 2 cups shredded provolone cheese
– 1 cup shredded mozzarella cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the penne pasta to the boiling water and cook for 1 minute less than the package directions for al dente.
4. Drain the pasta and set it aside.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the sliced ribeye steak to the skillet and cook for 3-4 minutes, until browned.
7. Remove the steak from the skillet and set it aside on a plate.
8. In the same skillet, add the sliced onion, green bell pepper, and mushrooms.
9. Cook the vegetables for 6-8 minutes, stirring occasionally, until they are softened and lightly browned.
10. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
11. Pour in the beef broth and heavy cream, stirring to combine.
12. Bring the mixture to a simmer and let it cook for 5 minutes, allowing it to thicken slightly.
13. Stir in the salt, black pepper, and garlic powder.
14. Return the cooked steak to the skillet and mix it into the sauce.
15. Add the drained pasta to the skillet and toss everything together until well coated.
16. Transfer the pasta mixture to a 9×13 inch baking dish.
17. Sprinkle the shredded provolone and mozzarella cheeses evenly over the top.
18. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly with golden spots.
19. Remove the bake from the oven and let it rest for 5 minutes before serving.
Zesty and rich, this bake delivers tender pasta coated in a creamy, beefy sauce with melty cheese on top. For a fun twist, serve it with a side of garlic bread or a simple green salad to balance the heartiness.
Gluten-Free Philly Cheesesteak Casserole
Now, picture this: you’re craving that classic Philly cheesesteak flavor but need something gluten-free and easy to make for a crowd. This casserole delivers all the savory, cheesy goodness in one comforting dish. It’s perfect for a cozy family dinner or a casual game-day gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb thinly sliced ribeye steak (or substitute with sirloin for a leaner option)
– 1 large yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 cups shredded provolone cheese (or use a mix of provolone and mozzarella for extra meltiness)
– 4 large eggs
– 1 cup heavy cream
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– Fresh parsley for garnish (optional, but adds a nice pop of color)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tbsp of olive oil.
2. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the thinly sliced onion and green bell pepper to the skillet and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
4. Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak to the other side. Cook the steak for 3-4 minutes, stirring occasionally, until no longer pink.
5. Tip: For extra flavor, season the steak with a pinch of salt and pepper while cooking, but avoid overcooking to keep it tender.
6. Transfer the cooked steak and vegetables to the greased baking dish, spreading them out evenly.
7. In a medium bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and black pepper until fully combined and smooth.
8. Tip: Whisk the eggs and cream vigorously for about 30 seconds to ensure a uniform texture in the casserole, preventing clumps.
9. Pour the egg mixture evenly over the steak and vegetables in the baking dish.
10. Sprinkle the shredded provolone cheese evenly over the top of the casserole.
11. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden brown and bubbly and the center is set (check by inserting a knife—it should come out clean).
12. Tip: If the cheese browns too quickly, loosely tent the casserole with aluminum foil after 20 minutes to prevent burning while it finishes cooking.
13. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to firm up slightly.
14. Garnish with fresh parsley if desired, then slice and serve warm.
This casserole comes out with a creamy, custard-like texture from the eggs and cream, perfectly complementing the tender steak and sweet caramelized veggies. The provolone cheese adds a rich, melty layer that’s irresistibly gooey. For a fun twist, serve it with a side of crisp salad or scoop it into gluten-free tortillas for handheld cheesesteak bites.
Spicy Philly Cheesesteak Casserole
Kick back and get ready for a cozy dinner that packs a punch! This spicy Philly cheesesteak casserole takes all the classic sandwich flavors—tender steak, melty cheese, and peppers—and bakes them into one hearty, comforting dish. It’s perfect for feeding a crowd or enjoying as leftovers all week.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs ribeye steak, thinly sliced (or use pre-sliced steak for convenience)
– 2 tbsp olive oil (or any neutral oil)
– 1 large onion, thinly sliced
– 2 bell peppers, any color, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes (adjust to taste)
– 1 cup beef broth
– 8 oz provolone cheese, shredded (or use a mix of provolone and mozzarella)
– 1 lb frozen tater tots (or substitute with cooked pasta if preferred)
– Salt and black pepper, to taste
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the sliced ribeye steak to the skillet and cook for 4-5 minutes, stirring occasionally, until browned on all sides. Tip: Don’t overcrowd the pan to ensure even browning.
4. Transfer the cooked steak to a plate and set aside, leaving any juices in the skillet.
5. In the same skillet, add the sliced onion and bell peppers, cooking for 6-8 minutes until softened and slightly caramelized.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the Worcestershire sauce, smoked paprika, crushed red pepper flakes, and beef broth to the skillet, scraping up any browned bits from the bottom. Tip: This deglazing step adds rich flavor to the sauce.
8. Return the cooked steak to the skillet, season with salt and black pepper, and simmer for 3-4 minutes until the liquid reduces slightly.
9. Spread the steak and pepper mixture evenly in the prepared baking dish.
10. Sprinkle the shredded provolone cheese over the top in an even layer.
11. Arrange the frozen tater tots in a single layer over the cheese. Tip: For extra crispiness, spray the tots lightly with cooking spray before baking.
12. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and the tater tots are golden brown and crispy.
13. Remove from the oven and let cool for 5 minutes before serving.
Plunge into this casserole for a satisfying blend of textures—creamy cheese, juicy steak, and crispy tots all in one bite. The spicy kick from the red pepper flakes balances the savory richness, making it a hit for game days or casual dinners. Try topping it with a dollop of sour cream or serving alongside a simple green salad to round out the meal.
Philly Cheesesteak and Rice Casserole
Sometimes you just need a cozy, one-pan meal that’s packed with flavor and easy to throw together. This Philly cheesesteak and rice casserole brings all the classic sandwich vibes into a hearty, family-friendly bake. You’ll love how the melty cheese, savory beef, and tender peppers come together over fluffy rice.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb thinly sliced ribeye steak (or sirloin, sliced against the grain)
– 1 large onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cups long-grain white rice, rinsed
– 4 cups beef broth (or chicken broth for a lighter flavor)
– 8 slices provolone cheese (or American cheese for extra meltiness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and black pepper, to taste (adjust as needed)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes.
3. Add the sliced ribeye steak to the skillet and cook for 3–4 minutes, stirring occasionally, until browned and no longer pink. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Transfer the cooked steak to a plate and set aside, leaving any juices in the skillet.
5. Add the remaining 1 tbsp olive oil to the same skillet over medium heat.
6. Add the sliced onion, green bell pepper, and red bell pepper, and cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Tip: Let the veggies develop a bit of color for deeper flavor.
7. Stir in the garlic powder and onion powder, and cook for 1 minute until fragrant.
8. Add the rinsed rice to the skillet and stir to coat it with the oil and veggie mixture for about 1 minute.
9. Pour in the beef broth and season with salt and black pepper, stirring to combine.
10. Bring the mixture to a simmer, then carefully transfer everything from the skillet to the prepared baking dish.
11. Evenly scatter the cooked steak over the top of the rice mixture in the dish.
12. Arrange the provolone cheese slices in a single layer over the steak and rice. Tip: Tear the cheese slices slightly for better coverage and melting.
13. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
14. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden and the rice is tender.
15. Let the casserole rest for 5 minutes before serving to allow the flavors to settle.
Rich and comforting, this casserole delivers a creamy, cheesy texture with savory bites of steak and sweet peppers. Serve it straight from the dish with a simple side salad or crusty bread for a complete meal that’s sure to become a weeknight favorite.
Creamy Philly Cheesesteak Casserole
Visions of a classic Philly cheesesteak, but in a cozy, shareable casserole form—that’s what you get with this creamy, comforting bake. It’s perfect for feeding a crowd on a busy weeknight, and it comes together with familiar ingredients you probably already have on hand. You’ll love how the melty cheese, tender steak, and soft pasta all bake into one irresistible dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb sirloin steak, thinly sliced (or use pre-sliced stir-fry beef for convenience)
– 8 oz penne pasta
– 1 medium yellow onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 (10.5 oz) can cream of mushroom soup
– 1 cup beef broth
– 1 cup shredded provolone cheese (or a mix of provolone and mozzarella)
– 1/2 cup shredded cheddar cheese
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust to taste based on broth saltiness)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat, then add the penne pasta and cook according to package directions until al dente, about 8–10 minutes. Tip: Reserve 1/4 cup of pasta water before draining—it can help loosen the sauce if needed later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the sliced sirloin steak to the skillet and cook for 3–4 minutes, stirring occasionally, until browned on all sides. Remove the steak from the skillet and set it aside on a plate.
5. In the same skillet, add the sliced onion and green bell pepper, and cook for 5–6 minutes, stirring frequently, until softened and lightly caramelized.
6. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Tip: Don’t let the garlic burn—it can turn bitter quickly.
7. Reduce the heat to medium-low and return the cooked steak to the skillet.
8. Stir in the cream of mushroom soup, beef broth, black pepper, and salt until well combined, then simmer for 2–3 minutes to warm through.
9. Drain the cooked pasta and add it to the skillet, tossing gently to coat everything in the sauce.
10. Transfer the mixture to the prepared baking dish and spread it out evenly.
11. Sprinkle the shredded provolone and cheddar cheeses evenly over the top. Tip: For extra browning, place the dish under the broiler for the last 1–2 minutes of baking.
12. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
13. Remove from the oven and let it cool for 5 minutes before serving.
Here’s the best part: this casserole emerges from the oven with a gooey, golden cheese topping that gives way to a hearty, creamy interior packed with savory steak and tender veggies. Serve it straight from the dish with a simple side salad or garlic bread for a complete meal that’s sure to become a family favorite.
Philly Cheesesteak Breakfast Casserole
Gotta love a breakfast that brings all the flavors of a Philly cheesesteak to your morning table. This casserole is the ultimate weekend brunch hero, combining savory steak, melty cheese, and fluffy eggs in one easy dish. You’ll have everyone asking for seconds before they’ve even finished their first plate.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ribeye steak, thinly sliced (or use shaved steak for convenience)
– 1 large green bell pepper, thinly sliced
– 1 medium yellow onion, thinly sliced
– 8 large eggs
– 1 cup whole milk
– 1 cup shredded provolone cheese (mozzarella works too)
– 1/2 cup shredded white cheddar cheese
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– Cooking spray for the baking dish
Instructions
1. Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the sliced bell pepper and onion to the skillet, cooking for 5-7 minutes until softened and slightly caramelized.
4. Push the vegetables to one side of the skillet and add the sliced ribeye steak, cooking for 3-4 minutes until no longer pink.
5. Tip: Let the steak get a good sear without stirring too much for better flavor.
6. Combine the cooked vegetables and steak in the prepared baking dish, spreading them evenly.
7. In a large bowl, whisk together the eggs, milk, garlic powder, black pepper, and salt until fully blended.
8. Tip: Whisk the eggs vigorously for about 1 minute to incorporate air, which helps the casserole rise.
9. Pour the egg mixture over the steak and vegetables in the baking dish.
10. Sprinkle the shredded provolone and white cheddar cheeses evenly over the top.
11. Bake in the preheated oven for 40-45 minutes, until the center is set and the top is golden brown.
12. Tip: Check for doneness by inserting a knife in the center—it should come out clean, not wet.
13. Remove from the oven and let it cool for 5-10 minutes before serving.
14. Best served warm, this casserole boasts a fluffy, custardy texture with rich, savory flavors from the steak and melted cheese. Try topping it with a drizzle of hot sauce or serving alongside crispy hash browns for a complete breakfast feast.
One-Pan Philly Cheesesteak Casserole
You know those days when you crave a Philly cheesesteak but don’t want to deal with a messy kitchen? Yeah, this one-pan wonder is your answer. It’s all the classic flavors—tender steak, melty cheese, peppers, and onions—baked together in a cozy casserole that feels like a hug in a dish.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs ribeye steak, thinly sliced (or use sirloin for a leaner option)
– 1 tbsp olive oil (or any neutral oil)
– 1 large onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 8 oz sliced mushrooms
– 2 cloves garlic, minced
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 8 oz provolone cheese, shredded (or use Cheez Whiz for authenticity)
– 1/2 cup heavy cream
– 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Add the sliced ribeye steak and cook for 3–4 minutes until browned, stirring occasionally. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove the steak from the skillet and set it aside on a plate.
5. In the same skillet, add the sliced onion, green bell pepper, and mushrooms. Cook for 5–7 minutes until softened and lightly browned.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle salt and black pepper over the vegetables, stirring to combine.
8. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Tip: This adds depth of flavor to the sauce.
9. Return the cooked steak to the skillet, mixing it with the vegetables and liquid.
10. In a small bowl, whisk together the heavy cream and cornstarch mixture if using, then pour it into the skillet, stirring to thicken the sauce slightly.
11. Sprinkle the shredded provolone cheese evenly over the top of the mixture in the skillet.
12. Transfer the skillet to the preheated oven and bake for 15–20 minutes until the cheese is melted and bubbly. Tip: Check at 15 minutes to avoid over-browning.
13. Remove from the oven and let it cool for 5 minutes before serving.
Mmm, this casserole comes out with a gooey, cheesy top and a savory, hearty filling that’s packed with umami from the steak and veggies. Serve it straight from the skillet with a side of crusty bread to soak up the juices, or spoon it over mashed potatoes for an extra comforting twist.
Loaded Philly Cheesesteak Casserole
Ugh, who has time to stand over a griddle for a classic cheesesteak? You can get all that iconic flavor in a cozy, hands-off casserole that’s perfect for feeding a crowd on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, thinly sliced
– 1 large green bell pepper, thinly sliced
– 1.5 lbs ribeye steak, thinly sliced against the grain (or use shaved steak for convenience)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 1 (10.5 oz) can cream of mushroom soup
– 1/2 cup beef broth
– 1 (16 oz) bag frozen shredded hash browns, thawed
– 8 slices provolone cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add the sliced onion and bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
4. Push the vegetables to the side of the skillet. Add the sliced ribeye steak in a single layer. Let it sear undisturbed for 2 minutes to develop a good crust.
5. Stir the steak and cook for another 3-4 minutes until no longer pink. Tip: Don’t overcrowd the pan—cook in batches if needed for the best sear.
6. Sprinkle the garlic powder, onion powder, black pepper, and salt over the meat and vegetable mixture. Stir to combine and cook for 1 more minute.
7. In a medium bowl, whisk together the cream of mushroom soup and beef broth until smooth.
8. Spread the thawed hash browns in an even layer in the prepared baking dish.
9. Pour the soup mixture evenly over the hash browns.
10. Spoon the steak and vegetable mixture on top, spreading it out evenly.
11. Layer the provolone cheese slices over the entire casserole to cover it. Tip: Tear the slices slightly to fit and ensure full coverage for maximum melt.
12. Sprinkle the grated Parmesan cheese evenly over the provolone.
13. Bake the casserole, uncovered, for 30-35 minutes. Tip: Bake until the cheese is bubbly, golden brown, and the edges are crisp.
14. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set for cleaner slices.
Melted provolone and Parmesan create a golden, bubbly crust over a hearty base of tender steak, savory vegetables, and creamy potatoes. The hash browns soak up all the rich juices, giving you that satisfying cheesesteak experience in every forkful. Serve it straight from the dish with a simple green salad or pile it into hoagie rolls for the ultimate handheld feast.
Philly Cheesesteak Crescent Roll Bake
Sometimes you just need a cozy, comforting meal that comes together without a fuss. This Philly Cheesesteak Crescent Roll Bake is exactly that—a fun twist on the classic sandwich, all baked into one easy dish. You’ll love how the flaky crescent dough wraps around that savory beef and melty cheese.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb thinly sliced ribeye steak (or substitute with sirloin for a leaner option)
– 1 medium green bell pepper, thinly sliced (about 1 cup)
– 1 medium onion, thinly sliced (about 1 cup)
– 8 oz provolone cheese, shredded (or use Cheez Whiz for a more authentic touch)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 cans (8 oz each) refrigerated crescent roll dough
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
3. Add the sliced bell pepper and onion to the skillet, cooking for 5-7 minutes until softened and slightly caramelized, stirring occasionally.
4. Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak to the other side.
5. Cook the steak for 3-4 minutes until no longer pink, breaking it into small pieces with a spatula as it cooks.
6. Sprinkle the garlic powder, salt, and black pepper over the steak and vegetables, then stir everything together to combine evenly.
7. Remove the skillet from heat and let the mixture cool slightly for 2-3 minutes to prevent the dough from getting soggy.
8. Unroll the crescent roll dough and press the seams together in the prepared baking dish to form a single layer on the bottom.
9. Spread the steak and vegetable mixture evenly over the dough layer in the baking dish.
10. Top the mixture with the shredded provolone cheese, covering it completely.
11. Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and the cheese is bubbly and melted.
12. Remove from the oven and let it rest for 5 minutes before slicing to allow the layers to set.
Vibrant with savory beef and gooey cheese, this bake delivers all the classic Philly flavors in every bite. Serve it warm with a side of pickled peppers or a simple salad for a complete meal that’s sure to become a weeknight favorite.
Conclusion
Perfect for busy weeknights, these 29 Philly cheesesteak casserole variations prove that comfort food can be both easy and exciting. We hope you find a new family favorite in this roundup! Don’t forget to leave a comment with your top pick and share this article on Pinterest to spread the cheesy love.
