Philly Cheesesteak Casserole

Most cheesesteak casseroles you’ll find lean on cream cheese for the binding. This one uses real eggs instead, so it sets up more like a thick, savory bake than a creamy sauce.

My husband’s only thought was that he wanted thin sliced steak instead of ground beef, more like the steak umms version of a cheesesteak. Fair point, and an easy swap if that’s what your family prefers too. He also mentioned this would work well spooned into a hoagie bun or rolled up in a wrap, which is honestly a great way to stretch leftovers into a second, completely different meal.

Ingredients

• Ground beef. One pound, regular or lean both work, just drain the grease well either way so the casserole doesn’t end up greasy.
• Onion and bell peppers. I use green and orange here, but red or yellow work just as well if that’s what’s in your fridge.
• Worcestershire sauce and garlic. These two carry most of the savory cheesesteak flavor.
• Seasoned salt. A simple seasoning that does a lot of work here without needing a long spice list.
• Provolone cheese. Sixteen slices total, half mixed into the beef and half layered on top. This is the cheese that makes a cheesesteak taste like a cheesesteak.
• Eggs and half and half. This is what sets the casserole and gives it structure once it’s baked, instead of staying loose like a skillet dinner.

How to Make Philly Cheesesteak Casserole

Cook the beef and vegetables. In a large ovenproof skillet, 10 to 12 inches works well, add the ground beef, onion, and peppers. Cook over medium high heat, stirring frequently, until the beef is browned and the onion and peppers are tender, about 8 to 10 minutes. Drain the grease and return the mixture to the pan.

Season the beef. Add the Worcestershire sauce, garlic, and seasoned salt to the skillet and stir until everything is well combined.

Add the cheese and egg mixture. Cut 8 slices of provolone into small pieces and mix them into the beef. In a small bowl, whisk together the eggs and half and half until combined, then pour this over the beef mixture and stir well. Spread everything evenly in the skillet, then layer the remaining 8 slices of provolone over the top, overlapping the slices so the surface is fully covered.

Tips From My Kitchen

Drain the grease well after browning the beef. Since this casserole doesn’t have pasta or rice to soak up extra fat, any grease left behind ends up pooling at the bottom instead.

Cut the cheese slices into pieces instead of leaving them whole when mixing them into the beef. Whole slices clump together and melt unevenly, while smaller pieces distribute through the mixture so every bite gets some.

Let the casserole rest those 5 minutes before cutting in. The egg mixture needs a few minutes out of the oven to fully set, and serving it too soon means it won’t hold together on the plate.

Recipe Variations

Swap the ground beef for thin sliced steak, the kind sold as steak umms or sandwich steak, if you want a more traditional cheesesteak texture. Cook it the same way you would the ground beef, just watch it closely since thin sliced steak cooks fast.

Spoon the finished casserole into a hoagie roll for a knife and fork cheesesteak sandwich, or wrap it in a large tortilla for a quick lunch the next day.

Add sliced mushrooms with the peppers and onion if your family likes them in a cheesesteak.

Use white American cheese in place of some or all of the provolone for an even meltier top.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the whole skillet in a 350 degree oven for about 15 minutes until heated through.

This one freezes reasonably well since there’s no pasta to go mushy. Cool completely, then store in an airtight, freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use steak instead of ground beef? Yes. Thin sliced steak, the kind used for traditional cheesesteaks, works well here. Cook it the same way as the ground beef, just keep an eye on it since it cooks faster.

Why does this recipe use eggs? The eggs and half and half set up as the casserole bakes, giving it structure so it holds together when sliced or scooped. Without them, this would be closer to a loose skillet dinner instead of a casserole you can cut into.

Can I make this ahead of time? Yes. Cook the beef and vegetable mixture a day ahead and refrigerate it. When you’re ready to bake, stir in the egg mixture and cheese straight from the fridge and bake as directed, just keep in mind it may need a few extra minutes in the oven since you’re starting from cold instead of room temperature.

For more ground beef casseroles like this one, try my Cheeseburger Casserole or Cheeseburger Tater Tot Casserole, both family favorites in the same hearty, cheesy category.