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A close-up spoonful of cheesy steak casserole, showing the creamy texture and tender pieces of beef and vegetables.

Philly Cheesesteak Casserole (The Easiest, Cheesiest Recipe!)

This Philly Cheesesteak Casserole delivers all the iconic flavors of the classic sandwich in an easy, low-carb, and cheesy bake. Made with tender steak, peppers, onions, and a creamy homemade provolone cheese sauce, it's the ultimate comfort food dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ribeye or sirloin steak thinly sliced
  • 1 tbsp olive oil
  • 1 large yellow onion sliced
  • 2 large green bell peppers sliced
  • 2 cloves garlic minced
  • 8 oz cream cheese softened
  • 1/2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup heavy cream
  • 2 cups provolone cheese shredded
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Skillet
  • 1 9x13 inch Baking Dish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak, season with salt and pepper, and cook until just browned. Remove from skillet and set aside.
  3. In the same skillet, add the sliced onions and bell peppers. Sauté for 8-10 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Return the steak to the skillet. Stir in the softened cream cheese and beef broth until the cream cheese melts and forms a creamy sauce. Stir in the Worcestershire sauce.
  5. In a separate small saucepan, warm the heavy cream over medium-low heat. Whisk in 1.5 cups of the shredded provolone cheese until smooth.
  6. Pour the steak mixture into a 9x13 inch baking dish. Pour the cheese sauce over the top. Sprinkle with the remaining 1/2 cup of provolone.
  7. Bake for 20-25 minutes, until hot and bubbly. Let it rest for a few minutes before serving.

Notes

For the best texture, freeze the steak for 20-30 minutes before slicing to make it easier to cut thinly.
Shred your own provolone from a block for the smoothest, creamiest cheese sauce.