1 ½ lbs ribeye steak, thinly sliced (or shaved beef)
2 tbsp olive oil
1 large onion, thinly sliced
2 bell peppers (green, red, or yellow), sliced
8 oz mushrooms, sliced (optional)
3 cloves garlic, minced
1 tsp Worcestershire sauce
½ tsp smoked paprika
Salt and black pepper to taste
For the Cheesy Filling:
4 large eggs
½ cup beef broth
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 package (16 oz) frozen shredded hash browns, thawed
For the Topping:
1 cup shredded provolone or mozzarella cheese
2 tbsp chopped fresh parsley (optional)
Step-by-Step Instructions
Step 1: Sauté the Veggies & Beef
Preheat oven to 375°F (175°C). Grease a 9x13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add onions and bell peppers and cook until softened and slightly caramelized (about 8–10 minutes). Add mushrooms (if using) and garlic, and cook 3–4 more minutes. Remove from skillet and set aside.
In the same skillet, cook the thinly sliced steak until browned. Season with Worcestershire sauce, smoked paprika, salt, and pepper.
Step 2: Prepare the Casserole Base
In a large bowl, whisk together eggs and beef broth.
Stir in thawed hash browns, the cooked steak, and veggie mixture.
Fold in 1 cup each of provolone and mozzarella cheeses, and the Parmesan.
Step 3: Layer & Bake
Spread the mixture evenly into the prepared baking dish.
Top with remaining 1 cup of cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and golden.
Step 4: Rest & Serve
Let the casserole cool for 5–10 minutes before serving.
Garnish with fresh parsley if desired.
👩🍳 Pro Tips for the Best Casserole
Slice Meat Thinly: Partially freeze the steak for 30 minutes before slicing—it’s much easier to get thin, even pieces!
Customize It: Add hot peppers, swap cheeses (American or Cheez Whiz are classic Philly choices!), or use cauliflower rice for a low-carb version.
Make It Ahead: Assemble the casserole (without baking), cover, and refrigerate overnight. Bake as directed, adding 5–10 extra minutes if needed.
Serving Suggestions
A simple side salad with tangy vinaigrette
Garlic bread or crusty rolls for dipping
Pickles or pepperoncini for a bright, tangy contrast
Final Scoop
This Philly Cheesesteak Casserole brings the iconic flavors of the sandwich to your dinner table in the coziest way possible. It’s cheesy, savory, deeply satisfying, and so much fun to eat. Whether you’re from Philadelphia or just wish you were, this casserole is sure to hit the spot.
What’s your favorite way to enjoy cheesesteak flavors? Have you ever turned a sandwich into a casserole? Let us know in the comments! 🥩🧀
