For the Filling:
- 1.5 lbs ribeye or sirloin steak, thinly sliced or chopped
- 2 tbsp olive oil or butter
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
For the Topping:
- 2 cups shredded provolone cheese (or Cheez Whiz for authenticity!)
- ½ cup shredded mozzarella (for extra melt)
- Optional: 1 tbsp fresh parsley, chopped
🥩 Steak tip: Partially freeze the steak for 30 minutes—it slices paper-thin with ease!
Step-by-Step Instructions
1. Sauté the Veggies
In a large skillet or Dutch oven, heat 1 tbsp oil over medium-high heat.
Add onions and peppers. Cook 8–10 minutes, until soft and lightly caramelized.
Add garlic; cook 30 seconds more. Transfer to a bowl.
2. Cook the Steak
In the same skillet, heat remaining 1 tbsp oil. Add steak and cook 4–6 minutes, breaking into small pieces, until browned and cooked through.
Stir in Worcestershire, salt, and pepper. Return veggies to the skillet; mix well.
💡 Don’t overcook—steak will finish baking in the casserole.
3. Assemble the Casserole
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread the steak-and-veggie mixture evenly in the dish.
4. Add the Cheese
Sprinkle provolone and mozzarella evenly over the top.
🧀 For Cheez Whiz fans: Dollop 1 cup Cheez Whiz over the top instead of shredded cheese—it’s the ultimate Philly touch!
5. Bake to Golden Perfection
Bake for 15–20 minutes, until cheese is melted and bubbly.
Let rest 5 minutes before serving.
Tips for Authentic Flavor
- Slice steak thin—thick pieces won’t mimic cheesesteak texture.
- Don’t skip caramelizing—deeply browned onions and peppers = flavor gold.
- Use provolone—it’s traditional in South Philly (not American cheese!).
- Make it ahead: Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to bake time.
- Freezer-friendly: Freeze unbaked casserole for up to 3 months. Thaw overnight, then bake as directed.
Serving Suggestions That Shine
- Classic: With dill pickle spears and potato chips on the side
- Brunch twist: Top with a fried egg for cheesesteak Benedict
- Game day: Serve with cold beer and celery sticks
- Comfort meal: Alongside garlic butter noodles or creamy mashed potatoes
Delicious Variations
- Chicken Cheesesteak: Swap steak for ground or sliced chicken
- Mushroom Swiss: Add 8 oz sautéed mushrooms + Swiss cheese
- Spicy Pep: Mix in 1 tsp banana peppers or hot cherry peppers
- Low-Carb: Serve over cauliflower rice or zucchini noodles
- Vegetarian: Use portobello mushrooms or plant-based steak strips
Frequently Asked Questions (FAQs)
Q: Can I use ground beef?
A: Yes—but it won’t taste like a true cheesesteak. For best results, use sliced steak.
Q: Why is my casserole dry?
A: Likely overcooked steak or not enough fat. Use well-marbled ribeye and don’t skip the oil.
Q: Can I make this gluten-free?
A: Yes! Worcestershire sauce is GF (Lea & Perrins is certified)—just check labels.
Q: Can I use frozen peppers/onions?
A: Not recommended—they release too much water and won’t caramelize.
Final Thoughts: Philly Flavor, Simplified
This Philly Cheesesteak Casserole isn’t just a meal—it’s a love letter to one of America’s greatest sandwiches, reimagined for real life. With its tender steak, sweet peppers, and molten cheese, it’s the kind of dish that brings people together, fills bellies, and earns recipe requests at every gathering.
So slice that steak, caramelize those onions, and bake a casserole that doesn’t just feed people—but brings the spirit of Philly to your table.
Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you go Cheez Whiz? Add mushrooms? Share your cheesesteak triumph in the comments below—or tag me on social. And if you know someone who thinks cheesesteaks = takeout only, send them this recipe. You’ll be their new kitchen hero! 🥩🧀✨
