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If you love Philly cheesesteak, you’re definitely going to enjoy this delicious Philly cheesesteak casserole recipe that is melty-cheesy perfection. It’s a mouthwatering comfort food with beef, onions, bell peppers, cheese, and seasonings. It’s a quick and easy dinner that you can make from scratch and have on the dinner table in just half an hour. Consider it the easiest cheesiest casserole for busy midweek dinners! Enjoy it as-is for a low-carb meal or as a speedy filling for a bun. And leftover Philly cheesesteak casserole is pretty tasty too.
Rich-flavored, meaty and very tasty, this Philly cheesesteak casserole is a winning dish. It’s everything you love about Philly cheesesteak but in casserole format.
More meaty, cheesy recipes to try include Philly cheesesteak foil packs, beef and ricotta stuffed pasta shells, or juicy cheeseburger hot pockets.
Why You’ll Love It
All the flavors you love: This tasty Philly cheesesteak casserole boasts beef, cheese, onions, peppers, and all the appeal of a classic Philly cheesesteak, but it’s made as a casserole.
Quick and easy to make: You simply need to combine and cook the ingredients on the stove and then add cheese on top and bake – it’ll be ready in just half an hour!
Easy cleanup: The whole casserole can be made in an oven-proof skillet (I love this budget-friendly one and this one!) which means less cleanup afterwards.
Philly Cheesesteak Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ground beef: I like to use ground chuck. You can use ground sirloin or any other type you enjoy.
Cheese: Shredded gouda (or mozzarella cheese if you prefer) goes into the Philly cheesesteak casserole and provolone cheese melts on top while it’s in the oven.
Bell peppers: Use any color you want.
Sweet onion: Red onion would work if you prefer that.
Ground paprika: Adds flavor. You can use sweet paprika or smoked paprika.
How to Make a Cheesesteak Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the beef and veggies: Cook the onions in butter in a skillet over a medium heat and then add the ground beef and seasonings. Add the bell peppers and cook.
Assemble the casserole: Add the bell peppers and cook, then stir in the shredded cheese. Top with the provolone cheese.
The finishing touches: Bake until the provolone cheese melts, then serve right away.
Substitutions and Variations
A different protein: This recipe works with ground turkey, chicken, pork, or a mixture.
Other vegetables: Onions and green bell peppers are traditional Philly cheesesteak veggies, but you can use others if you prefer, such as mushrooms, zucchini or broccoli.
Spice it up: Add a pinch of red peppers or chili powder in the seasoning for the ground beef.
Extra-meaty: A splash of Worcestershire sauce tastes good in the ground beef mixture.
Kid-friendly: Chop the peppers into bite-sized pieces and use colby jack or cheddar cheese instead of gouda.
Deluxe version: Add mushrooms and serve with parmesan cheese and fresh herbs.
Extra creamy: Add cream cheese into the cheesesteak casserole when you stir in the shredded cheese. A couple of tablespoons of cream cheese will work.
Make it garlicky: Swap the onion powder for garlic powder (or use both). You can also add minced fresh garlic cloves when you add the seasonings.
Keto version: Serve the finished cheesesteak casserole over cauliflower rice.
Serving Suggestions
Appetizers: Enjoy crispy arancini to start, or maybe one of these easy appetizers.
Side dishes: Pair your Philly cheese steak with a shaved Brussels sprouts slaw. A simple green salad is always good too.
Desserts: Banana bread crumb cake is always great for dessert after a delicious casserole. Or perhaps you’d prefer this fruity mixed berry parfait.
How to Store Philly Cheesesteak Casserole
Store: Keep leftovers in an airtight container in the refrigerator and use within 4 days.
Freeze: You can freeze this Philly cheese steak casserole for up to 3 months. Just the cheesesteak casserole, not assembled Philly cheesesteak sandwiches.
Thaw: Thaw overnight in the refrigerator.
Reheat: Place the desired portion in the air fryer at 330°F for 4 to 5 minutes.
Top Tips
Prime beef: I like the meatiness of ground chuck, although ground sirloin is also good. It’s best to use lean ground beef, so I’d suggest 80/20 or leaner for the tastiest result without too much grease.
Serving ideas: Serve the casserole as it is or over pasta or rice. I like to spoon it into toasted hoagie buns with extra provolone cheese slices melted on top. Mustard and mayo are great condiments for these, and I love some freshly chopped parsley on mine.
No oven-proof skillet? Once you’ve mixed in the shredded cheese, transfer the meat mixture into an ovenproof dish and spread it out evenly. Add the provolone cheese on top and bake in the preheated oven for 13 to 15 minutes.
Ground Beef Philly Cheesesteak Casserole FAQs
Yes you can. Simply sub your preferred vegetarian protein for the ground beef or use extra veggies.
Yes and many people prefer that version. Use ribeye steak or top round steak cut into thin slices if you want to try that version.
Hoagie rolls are a great choice, or anything soft, long and easy to fill. Avoid delicate breads that are liable to fall apart.
Philly Cheesesteak Casserole Recipe with Ground Beef
Philly Cheesesteak Casserole
Ingredients
- 2 Tablespoons butter
- ½ Cup sweet onion, or red onion, chopped
- 2 Pounds ground beef, chuck or similar
- 1 Teaspoon salt
- 1 Teaspoon ground paprika
- 1 teaspoon onion powder, or garlic powder
- ½ Teaspoon black pepper, freshly ground
- 2 bell peppers, sliced, any color
- 1½ Cups gouda cheese, or mozzarella, shredded
- 9 Slices provolone cheese
Instructions
- Preheat the oven to 350 degrees F.
- In an oven-proof skillet over medium heat, melt the butter and add the chopped onions. Cook until the onions are softened.
- Add the ground beef and cook, breaking up large chunks using a wooden spoon.
- Add the seasonings and keep cooking.
- Once the ground beef is no longer pink, add the sliced peppers and cook for an additional 2 to 3 minutes or until the peppers are heated through.
- Take the skillet off the heat and add the shredded cheese. Mix well.
- Spread the meat mixture out evenly in the skillet and arrange the provolone slices on top.
- Bake for 13 to 15 minutes or until the cheese is melted and golden.
Notes
Serving ideas: Serve the casserole as it is or over pasta or rice. I like to spoon it into toasted hoagie buns with extra provolone cheese slices melted on top. Mustard and mayo are great condiments for these, and I love some freshly chopped parsley on mine.
No oven-proof skillet? Once you’ve mixed in the shredded cheese, transfer the meat mixture into an ovenproof dish and spread it out evenly. Add the provolone cheese on top and bake in the preheated oven for 13 to 15 minutes.
Nutrition
You’re going to find this easy Philly cheesesteak casserole absolutely delicious. It’s so quick and easy to make and is a wonderful family-pleaser. Even the kids will love this. Whether you serve the casserole mixture in hoagie rolls, over pasta or rice, or another way, it’s sure to become a popular addition to your regular dinner rotation.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I made the Philly cheesesteak casserole, and it was cheesy perfection! Everyone went back for seconds.
This Philly cheesesteak casserole is my new weeknight go-to—so cheesy and satisfying!
I loved serving this to my family. There was no leftover and I am excited to make it this next weekend.
Tried this out because we love cheesesteak sandwiches. We ate it without a bun and it was delicious! Leftovers were tasty too