- 1 green bell pepper, diced
- 8 ounces mushrooms, sliced, optional
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup beef broth
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
For the Topping
- 1 cup shredded provolone or mozzarella
- 2 tablespoons chopped fresh parsley, optional
- A little freshly cracked black pepper
What You'll Need
- Large skillet
- Large pot for pasta
- Colander
- 9x13-inch baking dish
- Wooden spoon
- Mixing spoon
- Measuring cups and spoons
- Cheese grater, if shredding your own cheese
Ingredient Additions and Substitutions
One of my favorite things about this casserole is how flexible it is.
Use sliced steak
For a more traditional cheesesteak experience, replace the ground beef with thinly sliced ribeye or another tender steak.
Cook the steak quickly over high heat so it browns without becoming tough.
Try ground turkey
Ground turkey works if you want a lighter alternative.
Because turkey is leaner, you may need a little extra olive oil to keep everything moist.
Add mushrooms
Mushrooms aren't for everyone, but if you love them, they're fantastic here.
They add a savory, almost meaty flavor.
Change the cheese
Provolone is the classic cheesesteak-inspired choice, but you can also use:
- Mozzarella
- White American cheese
- Cheddar
- Monterey Jack
- Pepper Jack
For the closest cheesesteak-style flavor, I'd stick with provolone or white American cheese.
Skip the pasta
Want something lower-carb?
Leave out the pasta and turn the beef, peppers, onions, and cheese into a delicious cheesy skillet casserole.
You can add cauliflower rice if you'd like more bulk.
Add banana peppers
A few chopped banana peppers add a tangy kick that works beautifully with the rich beef and cheese.
How to Make Philly Cheesesteak Casserole
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until just shy of al dente.
Don't overcook it.
The pasta will continue cooking in the oven, so slightly undercooking it now helps prevent mushy casserole later.
Drain and set aside.
Step 2: Brown the Beef
While the pasta cooks, heat a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks.
Drain excess grease if necessary.
Add the Worcestershire sauce, salt, pepper, paprika, and Italian seasoning.
Give everything a good stir.
The smell at this point?
So good!
Step 3: Cook the Vegetables
Add the olive oil if the skillet needs it.
Toss in the diced onion and bell pepper.
Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the mushrooms, if using, and cook for another 3–4 minutes.
Add the minced garlic and cook for about 30 seconds.
You don't want to burn the garlic.
Step 4: Make It Creamy
Reduce the heat to low.
Add the cream cheese, sour cream, and beef broth.
Stir until the cream cheese melts into the beef mixture and everything becomes creamy.
Don't worry if it looks a little loose.
The pasta and oven time will help everything come together.
Step 5: Add the Pasta
Add the drained pasta to the skillet.
Stir gently until the pasta is evenly coated with the beef, vegetables, and creamy sauce.
Taste and adjust the seasoning if needed.
This is your last chance before the cheese goes on!
Step 6: Assemble the Casserole
Preheat the oven to 375°F if you haven't already.
Lightly grease a 9x13-inch baking dish.
Pour the beef and pasta mixture into the dish and spread it evenly.
Sprinkle the provolone and mozzarella over the top.
And don't be shy with it.
We're making a cheesesteak casserole, after all!
Step 7: Bake
Bake uncovered for approximately 20–25 minutes, until the casserole is hot and bubbling.
For an extra golden top, switch the oven to broil for the final 1–2 minutes.
Watch it closely!
Cheese can go from perfectly golden to burnt surprisingly fast.
Step 8: Rest and Serve
Remove the casserole from the oven and let it rest for about 5–10 minutes.
Sprinkle with parsley if desired.
Then grab a big spoon and dig in.
What to Serve With Philly Cheesesteak Casserole
Because this casserole is already hearty, I like serving it with something fresh or crisp.
Simple Green Salad
A basic salad with lettuce, cucumber, tomatoes, and a light vinaigrette balances the richness beautifully.
Roasted Vegetables
Broccoli, green beans, or asparagus make easy side dishes.
Garlic Bread
Yes, there's already pasta.
Yes, there's already cheese.
And yes, I still think garlic bread is a perfectly acceptable idea.
Pickles
A few dill pickles on the side add a bright, tangy contrast to all that rich cheese and beef.
Tips for the Best Philly Cheesesteak Casserole
Don't overcook the pasta
This is one of the biggest secrets to a good baked pasta casserole.
Cook it slightly under al dente before it goes into the oven.
Shred your own cheese
Pre-shredded cheese is convenient, but freshly shredded cheese generally melts more smoothly.
Don't rush the onions
Give the onions time to soften and lightly caramelize.
That's where some of that wonderful cheesesteak flavor comes from.
Season each layer
Don't wait until the very end to season.
Seasoning the beef and vegetables as they cook gives the entire casserole more depth.
Let it rest
I know you want to scoop it immediately.
But those 5–10 minutes help the sauce settle and make serving much easier.
Can I Make This Ahead?
Absolutely!
Prepare the casserole according to the recipe, but don't bake it.
Cover it tightly and refrigerate for up to 24 hours.
When you're ready to bake, remove it from the refrigerator while the oven preheats.
You may need to add approximately 5–10 minutes to the baking time.
How to Store Leftovers
Transfer leftovers to an airtight container and refrigerate for 3–4 days.
Reheat individual portions in the microwave or warm larger portions in the oven.
If the casserole seems dry after refrigeration, add a small splash of beef broth or milk before reheating.
Can You Freeze Philly Cheesesteak Casserole?
Yes!
For best results, freeze the casserole before baking.
Wrap the dish tightly with plastic wrap and foil, or transfer portions to freezer-safe containers.
Freeze for up to 2–3 months.
Thaw overnight in the refrigerator before baking.
General Recipe Information
Prep time: 20 minutes
Cook time: 25 minutes
Total time: About 45 minutes
Servings: 6–8
Course: Dinner
Cuisine: American-inspired
Difficulty: Easy
Frequently Asked Questions
Can I use steak instead of ground beef?
Absolutely. Thinly sliced ribeye gives the casserole a more traditional cheesesteak flavor.
What is the best cheese for Philly Cheesesteak Casserole?
Provolone is an excellent choice because it melts beautifully and has the mild, slightly sharp flavor associated with many cheesesteaks. White American cheese is another classic option.
Can I make this without mushrooms?
Of course. Mushrooms are completely optional.
Can I use frozen vegetables?
You can, although fresh onions and peppers generally give you the best texture. If using frozen vegetables, thaw and drain them first to prevent excess moisture.
Why is my casserole watery?
The most common reasons are overcooked vegetables, excess grease, or too much liquid.
Make sure you drain excess grease from the beef and don't add more broth than the recipe calls for.
Can I make this casserole spicy?
Definitely!
Add red pepper flakes, sliced jalapeños, hot banana peppers, or Pepper Jack cheese.
Can I make it low-carb?
Yes. Replace the pasta with cauliflower rice or simply leave it out and increase the amount of vegetables.
Can I use leftover steak?
Absolutely. Slice leftover cooked steak thinly and add it to the skillet with the vegetables just long enough to warm through.
Approximate Nutrition
Per serving, assuming 8 servings:
- Calories: Approximately 500–550
- Protein: 27–32g
- Carbohydrates: 40–45g
- Fat: 25–30g
- Saturated fat: 12–15g
- Sodium: Approximately 800–950mg
These numbers are estimates and can vary depending on the specific ingredients, brands, cheese, pasta, and serving size.
The Bottom Line
Philly Cheesesteak Casserole takes everything we love about a classic cheesesteak and turns it into an easy, comforting dinner the whole family can dig into.
You've got savory beef.
Sweet onions.
Tender peppers.
Creamy sauce.
And a blanket of bubbly melted cheese.
What's not to love?
It's simple enough for a weeknight but satisfying enough to serve when you're feeding a crowd.
And if someone comes wandering into the kitchen asking what smells so good?
Just point them toward the oven.
Dinner is almost ready!
More Comfort Food Recipes to Try
If this cheesy casserole is calling your name, you may also enjoy:
- Philly Cheesesteak Garlic Bread
- Cheesy Ground Beef and Sliced Potato Casserole
- One-Pan Chicken with Buttered Noodles
- Slow Cooker Beef and Stuffing Casserole
- Italian Drunken Noodles
- Slow Cooker Creamy Reuben Soup
- Cheddar-Stuffed BBQ Bacon Bombs
Did You Make This Philly Cheesesteak Casserole?
If you make this recipe, I'd love to hear what you think!
Leave a review and let me know if you used ground beef, sliced steak, provolone, or your own favorite cheesesteak-inspired additions.
And don't forget to share a photo on Pinterest so other comfort-food lovers can find this recipe too!
