Hearty, delicious sandwich alert! This Philly Cheesesteak Casserole brings home all the classic flavors of the Philly sandwich in one big casserole, which you can dish out in individual sandwiches or serve in a variety of ways!
There are many version of a Philly Cheesesteak Casserole on the Internet. I found that most of them are missing a few key ingredients. Namely: steak. Second, Cheez Whiz!
I just can’t imagine a Cheesesteak without juicy, sliced-thin steak (many recipes use ground beef) and melted Cheez Whiz. To round out my casserole, I added lots of caramelized peppers and onions and topped everything with provolone.
It’s a winner!
Want a different twist on Cheesesteak? Try my Cheesesteak Pizza!
How to Prep Steak for Cheesesteaks
If you get an authentic Philly Cheesesteak, the steak is paper thin. They do this by almost freezing the steak and then shaving it. That’s pretty hard to do in the home kitchen environment.
You can find shaved steak at most meat counters these days so the easiest way to get thin steak is to buy it shaved from your butcher, but you can also do it at home.
The best way to mimic that result is to get your steak cold – even putting it in the freezer for 30 minutes – and then try to slice it as thin as you can.
I also like to chop mine a bit so the steak is in thin, bite-sized chunks.
Cook the steak first in a large skillet with a drizzle of oil until it’s browned in spots and almost cooked through. It’ll cook really fast!
Peppers or No Peppers in Cheesesteak?
There are many opinions on cheesesteak. Some people insist on onions and peppers. Some hate those add-ins. Personally, I like them and this is my recipe so I added them!
I cooked the veggies in the same skillet as the steak and didn’t even bother cleaning it. Season the vegetables well with salt, pepper, and spices!
Making the Cheesesteak Casserole
The benefit of making this dish in casserole form is that you don’t have to be constantly watching a skillet to make a single sandwich. Layer everything together and pop it in the oven. Then make as many sandwiches as you need!
I layered my peppers and then my steak in my casserole dish.
Is Cheez Whiz Essential for a Cheesesteak?
Short answer: No. People like it with just provolone, but personally it’s the only time I eat Cheez Whiz. Something about it just works.
It also helps in a casserole like this because it adds some fat to the dish and keeps it from drying out as it bakes.
Drizzle on the Whiz and then add some provolone slices. CLASSIC!
Of course, everything in this cheesesteak casserole is already cooked so our goal with popping it in the oven is to warm everything through and melt all the cheese!
BOOM!
How to Serve Philly Cheesesteak Casserole
A hoagie roll would be the classic idea. Warm one up and stuff it with as much filling as possible!
There are other options though!
Serve this cheesesteak casserole over rice or in a lettuce wrap for a fun low-carb option!
Leftovers
You will almost certainly have leftovers of this casserole. Let it cool and store it in the fridge for 3-4 days. You can reheat smaller portions in the microwave in 30-second bursts until the steak is warmed through and the cheese is re-melted!
Philly Cheesesteak Casserole
Equipment
Ingredients
- 2 pounds ribeye steak, sliced thin and chopped
- 2 red peppers, sliced
- 2 green peppers, sliced
- 1 large sweet onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- 1 cup Cheez Whiz, optional
- 6 slices Provolone cheese
- Rolls or rice, for serving
- Fresh parsley, garnish
Instructions
- Preheat oven to 400˚F.
- When prepping steak, it helps if the steak is very cold. Slice steak into very thin slices and then chop into 1-2 inch chunks. Season steak with half of all the spices.
- Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Once shimmering hot, add steak and cook until steak is cooked through and browned, maybe 4-5 minutes.
- Remove steak from the skillet, add a fresh drizzle of oil and add the peppers and onions along with the rest of the spices. Cook until veggies are tender and caramelized in spots.
- Transfer cooked peppers to a large 9×13 baking dish and spread out evenly. Top with steak.
- Drizzle about 1 cup of Cheez Whiz over the surface of the steak and then cover with Provolone cheese slices.
- Bake casserole for 8-10 minutes to warm through well and completely melt cheese. Garnish finished casserole with fresh parsley.
- Serve Philly Cheesesteak Casserole with rolls or over rice. For a low-carb version, try it with lettuce wraps!
- Leftover casserole keeps great in the fridge fro 3-4 days and can be reheated in the microwave in short 30 second bursts until steak is warm and cheese is re-melted.
Nutrition
Did you make this recipe?
Here are a few other great casseroles!
- Eggplant Orzo Bake
- Ultimate Broccoli Cheddar Casserole
- Chicken Hotdish
- Teriyaki Chicken Casserole from Life in the Lofthouse
