Hearty Philly Cheese Steak Casserole

This Philly Cheese Steak Casserole became my answer to cozy weeknight dinners when everyone craved something cheesy and hearty without a fussy process. With tender ground beef sweet peppers softly cooked onions and ribbons of Provolone held together by a creamy egg base this bake brings all the flavors of a classic Philly in easy casserole form. It is my reliable go to when I want bold flavors and comforting textures in one pan.

I first made this on a chilly Sunday when everyone wanted takeout but I had ingredients to use. It turned into a new family favorite on the spot now it makes regular appearances when we want cozy food fast.

Ingredients

• Lean ground beef: for rich flavor without excess grease look for bright red beef with minimal visible fat
• Bell peppers: add color and sweetness choose crisp unblemished peppers in your favorite colors
• Yellow onion: for a savory base go for onions that feel heavy and have papery skins
• Garlic: brings a classic aromatic undertone use fresh cloves for best flavor
• Seasoned salt: builds depth Lawrys or Mortons are perfect or make your own
• Provolone cheese: offers that iconic Philly melt buy from the deli counter for great meltability
• Large eggs: help set the casserole and provide structure use fresh eggs with sturdy shells
• Heavy cream: offers creamy richness choose full fat for best texture
• Hot sauce: gives a gentle heat add more or less to taste or omit if preferred
• Worcestershire sauce: amps up the umami try to choose a quality brand for the best punch

Step-by-Step Instructions

Prep the Oven and Pan:

Set your oven to 350 degrees F or 175 degrees C so it has time to preheat while you prep. Lightly coat a nine by nine inch baking dish with nonstick spray so the casserole releases easily later.

Chop the Vegetables and Aromatics:

Dice your bell peppers and onion into small consistent squares for even cooking. Take a minute to mince your garlic so it will blend smoothly into the dish.

Brown the Ground Beef:

Heat a skillet over medium heat and add your ground beef. Break it up with a spatula and keep it moving. Cook until every bit is browned and you no longer see pink. Drain off excess fat for a lighter finished dish.

Sauté Peppers Onions and Garlic:

With the beef cooked add your diced peppers onions and minced garlic to the skillet. Sauté everything together until the vegetables are just tender and releasing their juices. The kitchen will smell amazing at this point.

Season the Mixture:

Sprinkle in your seasoned salt and stir to combine. Taste and adjust the seasoning if you need a bit more saltiness or flavor.

Layer Beef Mixture and Cheese:

Transfer the hot beef and vegetable mixture into your greased baking dish. Spread into an even layer. Lay your slices of Provolone directly over the top so every bite gets gooey cheese.

Mix and Pour Egg Base:

In a separate bowl whisk together your eggs heavy cream hot sauce if using and Worcestershire until smooth and pale. Pour this over your layered beef and cheese aiming for even coverage so the casserole sets up perfectly.

Bake Until Set and Golden:

Slide the baking dish into your preheated oven. Bake for around twenty to twenty five minutes until the eggs are set and the cheese is bubbly and just beginning to turn golden.

Rest and Serve:

Let the casserole cool for a few minutes so it slices easily. Serve warm and enjoy melty cheesy beefy goodness.

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The hero of this dish is definitely the Provolone cheese. I remember layering those slices the first time and realizing how they blanketed the whole casserole in creamy melt. My kids love pulling up a serving with those cheesy strings every time.

Storage and Make Ahead

If you have leftovers cover the baking dish tightly and keep in the fridge for up to three days. The flavors blend even more overnight so it tastes just as satisfying reheated. You can also assemble everything ahead of time keep it chilled and bake off when ready for dinner.

Swap It Up

If ground beef is not your favorite try using ground turkey or even thinly sliced steak. Any color of bell pepper works so use what is in season. Love things spicy Add extra hot sauce or thinly sliced jalapenos for a kick. If Provolone is missing you can use mozzarella or a mild white cheddar and still have plenty of melt.

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How to Serve

This casserole is hearty enough to stand alone but it also pairs well with a simple green salad or some toasted bread to catch the creamy sauce. Sometimes I even spoon leftovers into sub rolls for a quick twist on the Philly sandwich.

A Little History

Philly cheese steak has its roots in classic street eats from Philadelphia. The combination of beef onions peppers and creamy cheese was first sandwiched in a roll but casseroles like this one bring those big flavors to the family table with less mess and more belly filling power.

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Frequently Asked Questions About Recipes

→ Which beef should I use here?

Try using lean ground beef so there's less grease in your pan but honestly, any ground meat you already like works fine.

→ Will other cheeses work?

Sure thing! Provolone's classic, but if you want something else, mozzarella or Monterey Jack melt just as smoothly and taste amazing too.

→ Need to put hot sauce in?

It's your call—skip it if you want a milder flavor, or toss in a little for a gentle spicy kick. Totally up to your family's mood.

→ Can I prep it the night before?

Yes, go ahead and put it all together a day ahead, stash it in the fridge, then slide it into the oven when you're hungry. So handy.

→ Best way to keep leftovers?

Just let everything cool off, pop it in a sealed container, and keep it in the fridge for up to three days. You can warm it up in the microwave or oven when you're ready.

→ What should I eat with it?

A fresh salad makes it lighter, or serve it with thick bread for dunking and a filling meal.