Intro
If you’ve ever craved the rich, savory flavor of a Philly cheesesteak but didn’t want to deal with sandwich rolls or a messy stovetop, this casserole version is your new weeknight winner. It keeps all the hearty satisfaction of the original but simplifies everything into a one-dish meal. With thinly sliced steak, sautéed peppers and onions, and two layers of melty cheese, it’s built for bold taste and easy prep. Whether you’re feeding a crowd or meal-prepping for the week, this Philly cheesesteak casserole delivers flavor and comfort without the fuss.
How This Philly Cheesesteak Casserole Came to Life
From sandwich shop favorite to kitchen classic
A few winters ago, I was staring at leftover steak in my fridge and craving something warm. Not soup. Not stew. I wanted something with texture. I remembered a Philly cheesesteak I had in a small roadside diner on a family trip to Pennsylvania. It was greasy, cheesy, and perfect. I didn’t have hoagie rolls, but I did have cream cheese and shredded cheddar.
That was the start of it. I sliced what I had, added peppers and garlic, and layered it all in a casserole dish. What came out of the oven wasn’t a sandwich. It was better. It was cheesy and rich, with a bubbly top and savory center that felt like real comfort food.
From that moment on, Philly cheesesteak casserole became a regular in our dinner rotation. It’s quick, flexible, and crowd-pleasing. You can serve it for game night, make it ahead for busy school weeks, or reheat it without losing flavor or texture.
Why casserole works for this flavor profile
Casseroles are all about layering and melting. This recipe plays to that strength. The cream cheese and half-and-half create a soft, velvety base. Peppers and onions add bite. The steak, already seasoned and seared, weaves through every forkful. Then comes the cheese—half mixed in, half melted on top. The oven does the rest. Everything bubbles together until the top turns golden and the kitchen smells like a corner steak shop.
Philly Cheesesteak Casserole
Ingredients
- 1 tablespoon butter
- 2 pounds sirloin steak sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large bell peppers sliced
- 1 large onion chopped
- 2 cloves garlic minced
- 1/2 cup cream cheese
- 1/4 cup + 2 tablespoons half-and-half or cream
- 1 cup cheddar cheese divided
- 1 cup mozzarella cheese divided
Instructions
- Preheat the oven to 180C/350F.
- In a non-stick pan or skillet, add the butter and place over medium heat. Once hot, add the sliced sirloin steak and season with salt and pepper. Cook the steak until no longer pink. Remove the steak from the skillet.
- Add the bell peppers, onion, and garlic and cook for 4-5 minutes, until they soften. Add the cream cheese and half-and-half and mix well. Bring everything to a simmer and cook for a further 5 minutes.
- Add the steak back into the pan, along with half the cheddar cheese and half the pepper jack cheese, and mix well.
- Transfer the cheesesteak mixture into a greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese and bake for 15-20 minutes or until the cheese is bubbling and golden.
Notes
TO FREEZE: Store the cooled casserole in a shallow container for up to 3 months.
TO REHEAT: Reheat the casserole in a 350F oven, in a skillet over medium-high heat, or in the microwave for 30-second intervals.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 5g | Protein: 35g | Fat: 15g | Sodium: 482mg | Potassium: 584mg | Fiber: 2g | Vitamin A: 1660IU | Vitamin C: 54mg | Calcium: 311mg | Iron: 2mg | NET CARBS: 3g
The Key Steps to Perfecting Philly Cheesesteak Casserole
Use the right cut of steak for better texture
To get that signature Philly cheesesteak bite, the cut of meat matters. Sirloin works well because it’s lean, cooks quickly, and slices thin without falling apart. Look for steaks with minimal connective tissue. You don’t want chewy pieces in a smooth, creamy casserole.
Before cooking, slice the steak thinly across the grain. If the meat is slightly frozen, slicing becomes easier and more uniform. Once prepped, a quick sear in a hot skillet gives it color and locks in moisture. You want browning, not overcooking. As soon as the steak is no longer pink, pull it from the heat and set it aside. It will finish cooking in the oven later.
This step builds your base. Good meat flavor is essential in any cheesesteak dish. Starting with seasoned, well-browned steak gives the final casserole the depth it needs to stand out.
Creamy, cheesy sauce without the fuss
This casserole doesn’t rely on a roux or flour-based sauce. Instead, it builds richness with a blend of cream cheese and half-and-half. This combination melts down into a smooth base that clings to every layer without feeling too heavy.
Once the peppers, onions, and garlic soften in the skillet, you stir in the cream cheese and cream. Let it bubble for a few minutes while everything blends. It’s important not to rush this. Give the cheese time to melt fully before mixing the steak back in.
Half of the shredded cheddar and mozzarella goes into the mixture now. The rest is reserved for the top. That final sprinkle ensures a gooey top layer that browns in the oven and adds a little pull to each bite.
It’s rich without being overwhelming. Balanced, layered, and full of flavor.
Customizing and Serving Philly Cheesesteak Casserole
How to adjust the recipe to fit your style
One of the best parts of Philly cheesesteak casserole is how flexible it is. While the classic version uses sirloin, bell peppers, onions, and cheese, you can easily make it your own without losing the soul of the dish.
Want a little heat? Add sliced jalapeños or a dash of crushed red pepper to the skillet with the garlic. Prefer a deeper umami flavor? A splash of Worcestershire sauce pairs beautifully with the beef and cheese. Mushrooms also make a solid addition. Sauté them with the onions and peppers for a heartier bite.
For a lower fat version, use light cream cheese and reduced-fat shredded cheese. It won’t be quite as creamy, but it’ll still deliver on taste. For those following a strict keto plan, stick with full-fat versions and double-check that your cheese is low in carbs.
Vegetable swaps are easy too. Try roasted red peppers for sweetness or poblano peppers for a smoky edge. The casserole is forgiving, which makes it ideal for using up ingredients you already have.
Serving ideas and how to make it a meal
This casserole can stand alone, but it pairs well with crisp sides that offer contrast. A green salad with a light vinaigrette cuts through the richness. Steamed broccoli or roasted cauliflower also balance the cheesy beef base.
For gatherings or game day, serve it in small ramekins or scoop it into slider rolls for mini Philly cheesesteak sandwiches. It holds together well, making it great for party plates or potlucks.
If you’re meal prepping, portion it out into containers and store in the fridge. It reheats beautifully and keeps its texture. Whether you’re serving it straight from the baking dish or dressed up with a side, this casserole always feels like more than the sum of its parts.
Storing, Reheating, and Freezing Tips
How to store and reheat for the best results
Philly cheesesteak casserole makes excellent leftovers. In fact, the flavors deepen as it rests. Once the casserole has cooled, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for 4 to 5 days.
To reheat, you have a few options. The oven is best for preserving texture. Preheat to 350°F and warm the casserole for about 10 to 15 minutes. If you’re in a hurry, the microwave works too. Use 30-second intervals, stirring between each round to heat evenly without drying out the edges.
You can also reheat individual portions in a skillet over medium heat. Add a splash of cream or a little extra cheese to refresh the sauce. This brings back the creamy texture and makes each bite just as good as day one.
Avoid reheating multiple times. Instead, divide the casserole into smaller servings so you only warm what you’ll eat.
Can you freeze Philly cheesesteak casserole?
Yes, this casserole freezes well. Let it cool completely, then transfer it to a freezer-safe container. You can freeze individual portions or the whole dish. For the best results, wrap the top with foil or plastic wrap before sealing. This helps prevent freezer burn and preserves moisture.
Stored properly, it will keep in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven to maintain texture, especially for the cheese on top. You may want to add a bit more shredded cheese before baking to refresh the flavor.
This dish isn’t just weeknight-friendly. It’s freezer-friendly, meal-prep-friendly, and always satisfying. Whether you make it fresh or pull it from the freezer, it tastes just as comforting every time.
Frequently Asked Questions
What is Philly cheesesteak casserole made of?
It’s a mix of thinly sliced steak, sautéed onions, bell peppers, garlic, and a creamy cheese sauce. Everything is combined in one pan, then topped with more cheese and baked until bubbly and golden.
Can I use ground beef instead of sirloin steak?
Yes, ground beef works well and is a popular substitute. It changes the texture but still delivers great flavor. Just be sure to drain the fat before adding the cheese mixture so the casserole doesn’t get greasy.
Is Philly cheesesteak casserole keto-friendly?
Absolutely. This recipe is naturally low in carbs, with only 3g net carbs per serving. It skips bread and uses a creamy cheese-based sauce, making it perfect for keto or low-carb meal plans.
Can I freeze Philly cheesesteak casserole?
Yes. Once it cools, store it in an airtight container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating in the oven. Add a little extra cheese on top before baking to refresh the texture.
What cheeses work best in this casserole?
Cheddar and mozzarella are the base choices in this recipe. Provolone, pepper jack, or even a bit of Swiss can add more depth. Just avoid overly processed cheese for best results.
Conclusion
Philly cheesesteak casserole is the kind of dish that turns simple ingredients into something crave-worthy. It’s hearty, cheesy, and full of bold flavor without needing bread or complicated prep. Whether you’re cooking for the week or serving a table full of hungry guests, this casserole delivers every time.
The steak stays tender. The sauce melts smoothly. The vegetables bring balance. And best of all, it bakes up in one dish and keeps well for days. From freezer to fork, it’s a meal you can count on. One bite, and you’ll see why it earns a spot in your regular dinner rotation.
