The casserole has ground beef, onions, peppers, and mushrooms. It’s tossed with cream cheese and provolone, topped with crispy croutons, and baked until the filling is piping hot and melty. Personally, I think of this as a hearty weekend dinner that I can casually prepare in the afternoon and pop in the oven while I’m doing chores or playing games with the kids.
What’s in a Philly Cheesesteak Casserole?
The sandwich version just has steak and onions, but I decided to boost it a bit for this casserole. I use ground beef instead of steak just because sliced steak can dry out when baked. Also, beef and onions wouldn’t really fill out a casserole dish, so I added green bell peppers and mushrooms to the mix as well. The beef and vegetables combined with cream cheese and provolone are the best flavors.
Tips and Tricks
Tossing beef and veggies into a casserole dish is fine, but to really take this casserole to its best possible form, there are two tips to keep in mind.
After you sauté the beef and vegetables, stir the mixture with two kinds of cheese: cream cheese and provolone cheese. The cream cheese adds moisture and keeps the filling from drying out. Some provolone is stirred into the filling and slices are placed on top for that classic melty, cheesy topping.Top the casserole with some cubed bread too! When baked, they turn into crispy, crunchy croutons that give the casserole texture. I like to toss the bread cubes in olive oil before adding them to the casserole, so they get extra crispy.
Switch Up Ingredients
Want to switch up this recipe and add some different things to it? Here are some ideas!
Add diced jalapeños or roasted poblano peppers to the filling for a spicier version.Add a thin layer of cooked white rice before adding the filling for a heftier meal. Instead of cream cheese, stir in 1/2 cup of Cheez Whiz for that classic orange cheesesteak color and flavor. Substitute any type of bread for the hoagie roll croutons. You could use a hearty boule loaf or just plain white sandwich bread cut into 1-inch cubes.
Serving Suggestions
This cheesesteak casserole is a hearty dish so keep the side dishes light. Here are some wonderful light salads and side dishes that would be great to serve alongside the casserole.
No Mayo Coleslaw: This lighter twist on coleslaw has big crunch. Quick and Easy Asparagus: A simple green veggie would make a perfect side dish. Cucumber, Peach, and Basil Salad: If you can find the ingredients fresh, this light salad would be a refreshing side dish.
Storage Instructions
If you have leftovers, good news! It keeps beautifully in the fridge for 4 to 5 days. Reheat it in a 350˚F oven. You can microwave it in a pinch, but it will lose some of its texture. Need to freeze leftovers? Read on.
More Beefy Casseroles to Try
Beef Noodle Casserole Reuben Casserole Mexican Lasagna Easy Shepherd’s Pie Pastelón (Puerto Rican Plantain “Lasagna”)
Cook the beef until browned, 5 to 6 minutes, breaking it apart with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked beef into a large bowl and set it aside. Don’t wipe out the skillet. Take half of the provolone cheese slices, stack them on top of each other on a cutting board and use a chef’s knife to cut it into small pieces. Add it to the bowl with the veggies and the beef. Stir well until combined. Transfer the mixture into the prepared casserole dish. Lay the remaining sliced provolone cheese in an even layer on top.
