Philly Cheesesteak Casserole Recipe

There’s something so comforting about a classic Philly cheesesteak, but sometimes slicing and grilling the steak along with the peppers and onions feels a little too hands-on when you just want a satisfying meal on the table fast. That’s exactly why I adore this Philly Cheesesteak Casserole Recipe. It takes all the best parts of a cheesesteak sandwich – tender steak, melty cheese, and sautéed veggies – and bakes them into one delicious, cheesy casserole. It’s perfect for busy weeknights or when you want to feed a hungry crowd without fussing over individual sandwiches.

What I love about this Philly Cheesesteak Casserole Recipe is how versatile it turns out. Whether you’re serving it up for a casual family dinner or bringing it to a potluck, this dish never disappoints. The cream cheese and half-and-half add this rich creaminess that tastes indulgent but feels like home-cooking. Trust me, once you try it, this casserole will be your go-to when you crave that savory cheesesteak flavor, without standing at the stove forever.

Ingredients You’ll Need

These ingredients work together to create that classic Philly cheesesteak flavor, but in a cozy baked form. When shopping, look for a good quality sirloin steak – it stays tender and juicy when sliced thin and cooked quickly, which is key here.

• Butter: Adds a nice richness to the veggies as they sauté, helping them caramelize beautifully.
• Sirloin steak: Lean and flavorful, perfect for slicing thin and quick cooking without getting tough.
• Salt and pepper: Simple seasonings that bring out the natural flavors of the steak and veggies.
• Bell peppers: I prefer a mix of colors for sweetness and crunch, sliced thin so they cook evenly.
• Onion: Adds depth and sweetness once sautéed; yellow or white onions work best.
• Garlic: Just two cloves give a fresh punch without overpowering the dish.
• Cream cheese: This is the secret to the casserole’s creamy texture—it melts into the sauce smoothly.
• Half-and-half or cream: Adds richness and balances the cream cheese, making the casserole ultra-creamy.
• Cheddar cheese: Sharp cheddar gives that tangy, melty punch everyone loves in a cheesesteak.
• Mozzarella cheese: For stretchiness and gooey texture that melts beautifully on top.

Variations

I love making this recipe my own by tweaking certain ingredients based on what I have or who I’m cooking for. Don’t be afraid to personalize it – that’s what cooking is all about!

• Variation: Swap the sirloin for ribeye if you want a fattier, richer bite. I’ve tried it and it’s decadently good but a bit more indulgent.
• Vegetarian twist: Use sliced portobello mushrooms and add extra peppers and onions. It still nails that hearty, savory vibe.
• Spice it up: Add a pinch of red pepper flakes or cayenne to give the casserole a little kick – I did this once for game day, and my friends loved it.
• Dairy-free: Swap cream cheese and cream for dairy-free alternatives and use a vegan cheese blend to keep it cozy without the dairy.

How to Make Philly Cheesesteak Casserole Recipe

Step 1: Sauté the Steak and Veggies

Start by melting the butter in a large skillet over medium-high heat. Once hot, add your thinly sliced sirloin steak seasoned with salt and pepper. Cook just until it’s browned but still tender—this usually takes about 3-4 minutes. Then, toss in the sliced bell peppers, chopped onions, and minced garlic. Sauté everything together until the veggies are tender and slightly caramelized, about 5-7 minutes. This step really builds the flavor foundation, so don’t rush it!

Step 2: Create the Creamy Cheesesteak Sauce

Lower the heat to medium and add the cream cheese to the skillet, stirring it in until melted and smooth. Slowly pour in the half-and-half or cream, stirring constantly to combine everything into a rich, velvety sauce. Stir in half of the cheddar and mozzarella cheese right here so they melt into that creamy mixture. This sauce is what transforms the skillet mixture into a luscious casserole base.

Step 3: Assemble and Bake

Preheat your oven to 375°F (190°C). Transfer the steak and cheese sauce mixture into a casserole dish and spread it out evenly. Sprinkle the remaining cheddar and mozzarella on top for that beautiful cheesy crust. Pop it in the oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden. Keep an eye on it near the end so it doesn’t get too brown!

How to Serve Philly Cheesesteak Casserole Recipe

Garnishes

I love topping mine with a sprinkle of fresh chopped parsley or chives for a burst of color and freshness. Sometimes I add a few pickled jalapeño slices if I want a little tangy heat that contrasts nicely with the creamy casserole. A drizzle of hot sauce on the side is also great for those who like a bit more zip.

Side Dishes

This casserole pairs wonderfully with a simple green salad tossed in a light vinaigrette to cut through the richness. Roasted or steamed veggies, like broccoli or green beans, add great balance too. On game days, I often serve it with crispy fries or even onion rings for that extra comfort-food vibe.

Creative Ways to Present

For a casual dinner party, I’ve served this Philly Cheesesteak Casserole Recipe in individual ramekins, which felt special and made portion control a breeze. I also like layering the casserole in a clear baking dish so guests can see all those cheesy layers and colorful veggies—always a crowd pleaser! A sprinkle of extra cheese right before serving keeps things looking fresh and indulgent.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The casserole actually tastes even better the next day because the flavors meld together beautifully overnight. Just be sure to cool it completely before sealing to avoid sogginess.

Freezing

You can absolutely freeze this casserole! I recommend portioning it out into individual servings in freezer-safe containers. It reheats faster that way, and you can thaw only what you need. Wrap tightly and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melty again. If you’re in a hurry, the microwave works too—just cover to keep moisture in and heat in short intervals so it doesn’t dry out.

FAQs

Final Thoughts

This Philly Cheesesteak Casserole Recipe holds a special place in my weeknight dinner rotation because it’s both easy and incredibly satisfying. It captures all those iconic cheesesteak flavors without the hassle of sandwich assembly, which is a win in my book. I can’t wait for you to try it—you’ll love how convenient it is, how well it feeds a crowd, and how it’s sure to become one of your favorite comfort dishes too. Trust me, once you’ve made it, you’ll be reaching for this recipe again and again!

Philly Cheesesteak Casserole Recipe

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This Philly Cheesesteak Casserole is a rich and comforting dish that captures the flavors of a classic Philly cheesesteak sandwich in a baked casserole form. Featuring tender sirloin steak, sautéed peppers and onions, and a creamy cheese sauce with cheddar and mozzarella, it’s perfect for a hearty family meal or game day feast.

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Seasonings

• 1 tablespoon butter
• 2 pounds sirloin steak, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Vegetables

• 2 large bell peppers, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced

Dairy and Cheese

• 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

1. Prepare the Steak: Heat the butter in a large skillet over medium-high heat. Add the sliced sirloin steak, season with salt and pepper, and cook until browned on all sides but still slightly pink inside. Remove the steak from the skillet and set aside.
2. Sauté Vegetables: In the same skillet, add the sliced bell peppers, chopped onion, and minced garlic. Cook until the vegetables are softened and slightly caramelized, about 5-7 minutes.
3. Create Cheese Sauce: Lower the heat to medium and add the cream cheese and half-and-half or cream to the vegetables. Stir continuously until the cream cheese is fully melted and combined, creating a creamy sauce.
4. Combine and Layer: Return the cooked steak to the skillet and mix well with the creamy vegetable mixture. Transfer half of this mixture to a greased casserole dish. Sprinkle half of the cheddar and mozzarella cheeses over the layer. Add the remaining meat and vegetable mixture on top.
5. Add Remaining Cheese and Bake: Top the casserole with the remaining cheddar and mozzarella cheeses. Preheat your oven to 350°F (175°C) and bake the casserole for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
6. Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Enjoy this flavorful Philly Cheesesteak Casserole warm.

Notes

• You can substitute sirloin with ribeye or flank steak for a richer flavor.
• Use any combination of bell peppers (red, green, yellow) to add color and sweetness.
• The casserole can be assembled ahead of time and refrigerated before baking.
• For a lower-fat option, use reduced-fat cream cheese and milk instead of cream.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Keywords: Philly cheesesteak, casserole, sirloin steak, cheese sauce, bell peppers, onions, comfort food