Get ready to experience all the flavors of a classic Philly cheesesteak in a comforting, family-style casserole! This Philly Cheesesteak Casserole transforms the beloved sandwich into a hearty dish that’s perfect for weeknight dinners or game day gatherings.
With tender slices of beef, caramelized onions and peppers, and that signature gooey cheese topping, this casserole delivers authentic Philly flavor without the fuss of individual sandwiches. It’s a guaranteed crowd-pleaser that comes together in just 45 minutes!
Why You’ll Love This
- One-dish meal that combines protein and vegetables for a complete dinner
- No sandwich assembly required – just layer and bake!
- Makes delicious leftovers that reheat beautifully
- Kid-friendly way to enjoy the classic flavors of a Philly cheesesteak
- Easily customizable with your favorite cheesesteak add-ins
Ingredients
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon baking soda
- 4 garlic cloves, minced and divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups water
- 2 lbs flank steak, sliced paper-thin against grain
- 2 tablespoons salted butter, divided
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup white onion, sliced
- 4 oz cream cheese, cubed and softened
- 1/2 cup heavy cream
- 1 cup shredded monterey jack cheese
- 6 slices provolone cheese
- Fresh parsley for garnish
Instructions
- In a large bowl, whisk together red wine vinegar, Worcestershire sauce, baking soda, half the minced garlic, onion powder, thyme, salt, pepper, and water until well combined.
- Using a sharp knife, slice the flank steak as thin as possible against the grain, no thicker than 1/8 inch. Add sliced steak to marinade and let sit for 15-30 minutes. This step is crucial for tender meat.
- While steak marinates, slice bell peppers and onion. Grate the jack cheese and let cream cheese come to room temperature. Preheat oven to 400°F.
- Heat 1 tablespoon butter and oil in a large skillet over medium heat. Drain marinade from steak and discard liquid. Cook steak in batches to avoid overcrowding, browning on all sides. Don't worry about foaming from the baking soda – it's normal. Remove cooked steak and set aside.
- Add remaining butter to the same skillet. Cook bell peppers and onions until softened, about 5 minutes. Add remaining minced garlic and cook 1 minute more until fragrant.
- Add cubed cream cheese and heavy cream to the vegetables. Stir until cream cheese melts completely. Bring to a gentle simmer, then stir in shredded jack cheese until smooth and melted. Remove from heat.
- Return cooked steak to the skillet and mix thoroughly with the cheese sauce. Transfer mixture to a greased casserole dish and top with provolone slices. Bake 15 minutes until cheese is melted and golden brown. Garnish with chopped parsley before serving.
Tips & Variations
- For easier slicing, freeze the beef for about 20 minutes before cutting it into thin strips.
- Substitute ground beef if thinly sliced steak isn’t available – brown it thoroughly before adding to the casserole.
- Make it spicy by adding sliced jalapeños or a dash of hot sauce to the vegetable mixture.
- For a lower-carb version, add more vegetables like zucchini or cauliflower rice to the base.
- Prep ahead by cooking the meat and vegetable mixture the day before, then assemble and bake when ready to serve.
- Try using different cheese combinations – American cheese slices will give you that authentic cheesesteak flavor!
Serving Suggestions
Serve this hearty casserole with a simple green salad dressed with vinaigrette for a complete meal. The fresh, crisp greens provide a nice contrast to the rich, cheesy casserole.
For a more authentic Philadelphia experience, serve with a side of potato wedges or a crusty piece of bread to soak up all the delicious sauce. Pickled peppers on the side add a tangy bite that cuts through the richness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 1-2 minutes or until heated through.
- The casserole is done when the cheese is melted and beginning to brown, and the edges are bubbling.
- For meal prep, this casserole freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use pre-sliced beef from the grocery store?
Yes! Pre-sliced beef stir-fry strips work great in this recipe and save prep time.
How can I make this casserole less rich?
You can use light cream cheese and reduce the amount of shredded cheese on top by about half.
Can I add hoagie rolls to this casserole?
Absolutely! Cut hoagie rolls into cubes and toast them lightly, then mix into the casserole or layer on top before adding cheese for a complete sandwich experience.
Is this recipe gluten-free?
Yes, as written this recipe is gluten-free. Just double-check your Worcestershire sauce label, as some brands may contain gluten.
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