Easy Philly Cheesesteak Casserole: A Deconstructed Family Favorite
Say goodbye to soggy bread and hello to the ultimate comfort food experience with this irresistible Philly Cheesesteak Casserole! This dish is a true winner, capturing all the beloved flavors of the classic sandwich – tender, thinly sliced beef, perfectly sautéed bell peppers and onions, and an abundance of rich, melty cheese – but reinvented as a convenient, hearty casserole. It’s the perfect deconstructed version of the iconic Philly cheesesteak, making it an ideal choice for feeding a hungry crowd or simply enjoying a satisfying family dinner without the fuss of individual sandwiches.
Why This Philly Cheesesteak Casserole Recipe Works
This Philly cheesesteak casserole expertly takes all the quintessential ingredients of a classic cheesesteak sandwich and transforms them into a supremely satisfying, family-style meal that’s both easy to prepare and incredibly flavorful. Forget the struggle of assembling individual sandwiches; this deconstructed approach means all those mouthwatering components come together in one glorious baking dish. Imagine succulent, thinly sliced steak, vibrant bell peppers, and sweet caramelized onions, all baked to bubbly perfection in a creamy, decadent cheese sauce. The result is an ultra-comforting and deeply flavorful Philly cheesesteak experience that’s perfect for weeknight dinners, potlucks, or any gathering where you want to impress with minimal effort. While the traditional bread isn’t mixed in, you can certainly serve crusty rolls or hoagie buns on the side for dipping, making it adaptable for everyone at the table.
Essential Ingredients for Your Philly Cheesesteak Casserole
To create this delectable Philly cheesesteak casserole, you’ll need a selection of fresh, high-quality ingredients that capture the authentic flavors of the classic sandwich. These include tender beef, colorful bell peppers, sweet onions, a blend of cheeses, and a few pantry staples to enhance the overall taste and texture. All precise measurements, a complete list of ingredients, and detailed instructions are readily available in the printable recipe version at the conclusion of this post.
Ingredient Spotlight & Smart Substitutions for Cheesesteak Casserole
Understanding each component and its role is key to mastering this Philly cheesesteak casserole. Here’s a closer look at the stars of the dish and how you can adapt them to your preferences:
BEEF: The Heart of the Cheesesteak – For the most authentic and tender experience, flank steak or top sirloin are excellent choices for this recipe. Their lean nature and fine grain make them ideal for thin slicing. The secret to truly tender beef is slicing it very thinly, against the grain. This breaks up the muscle fibers, ensuring each bite is incredibly soft and easy to chew after quick searing. For easier slicing, try freezing your steak for about 20-30 minutes before you begin; this firms up the meat, allowing for razor-thin cuts that mimic traditional cheesesteak meat. If you want to go truly premium, thinly sliced ribeye is the gold standard for classic cheesesteaks, and it would be fantastic here too.
BAKING SODA: The Tenderness Secret – The baking soda marinade might seem unusual, but it’s a remarkably effective technique for achieving incredibly tender and flavorful meat. This culinary trick, often referred to as “velveting,” works by raising the pH level on the surface of the meat. This makes it difficult for the protein fibers to tighten and toughen during cooking, resulting in a significantly more tender bite. Even just 15 minutes in this simple marinade can make a world of difference, ensuring your steak melts in your mouth rather than being chewy.
CHEESE: The Melty, Creamy Factor – While a classic Philly cheesesteak traditionally features Provolone or even Cheez Whiz, our casserole uses a delightful combination to achieve optimal creaminess and flavor. We highly recommend pepper jack cheese, which is added to the cream cheese base. It imparts a fantastic depth of flavor without making the dish overly spicy, just a subtle warmth. However, you have great flexibility here! Monterey jack cheese offers a milder, buttery melt, while white cheddar cheese provides a sharper, tangier note. For the topping, provolone slices are a must for that authentic, stretchy cheesesteak pull, but you could also blend in a little mozzarella for extra stretch or American cheese for a super creamy finish. Don’t be shy with the cheese – it’s what makes a cheesesteak truly special!
VEGETABLES: The Aromatic Foundation – Red and green bell peppers, along with sweet onions, are the obvious and essential choices for this casserole, forming the aromatic backbone of any great cheesesteak. They add a pop of color, sweetness, and a lovely crunch when perfectly sautéed. For those who enjoy an earthy touch, adding sliced mushrooms is a fantastic idea; simply sauté them with the bell peppers and onions until golden brown. Feel free to customize further: if you’re not a fan of bell peppers, you can certainly omit them, or swap in other vegetables like thinly sliced jalapeños for a spicy kick, or even some fresh spinach for added nutrients. The key is to soften and slightly caramelize them to bring out their natural sweetness, complementing the savory beef and rich cheese.
How to Make This Mouthwatering Philly Cheesesteak Casserole
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredible casserole. For a convenient printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- **Prepare the Steak:** Begin by thinly slicing your chosen steak (flank or top sirloin) against the grain. Aim for slices no thicker than 1/8th inch. This crucial step ensures maximum tenderness. For easier slicing, you can slightly freeze the steak for about 20-30 minutes beforehand.
- **Craft the Marinade:** In a large mixing bowl, whisk together the red wine vinegar, Worcestershire sauce, baking soda, 2 minced cloves of garlic, onion powder, dried thyme, salt, pepper, and 2 cups of water. This creates the tenderizing marinade.
- **Marinate the Beef:** Add the thinly sliced steak to the prepared marinade mixture, ensuring all the meat is submerged. Set a timer for 15-30 minutes. Do not marinate for longer than 30 minutes, as baking soda can alter the texture too much if left for an extended period.
- **Prep Your Veggies & Cheese:** While the beef is marinating, take this time to slice your bell peppers and onions. Also, grate your pepper jack (or chosen) cheese. This mise en place will make the cooking process much smoother.
- **Preheat Oven:** Preheat your oven to 400°F (200°C). This ensures it’s ready for baking once your casserole is assembled.
- **Sear the Steak:** Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, thoroughly drain the marinade from the meat and discard it. Cook the meat in batches, ensuring you don’t overcrowd the skillet. Overcrowding will steam the meat instead of searing it, preventing a nice brown crust. Cook until the steak is nicely browned and cooked through. Don’t be alarmed if the baking soda causes some foaming in the skillet; this is normal and won’t negatively affect the meat’s tenderness or flavor. Remove the cooked beef from the skillet and set aside.
- **Sauté the Vegetables:** Add the remaining butter to the same skillet. Add the sliced bell peppers and onions and sauté until they have softened and begun to caramelize, which should take about 5-7 minutes. Then, stir in the remaining minced garlic and cook for an additional minute until fragrant.
- **Create the Creamy Cheese Sauce:** Reduce the heat to low. Add the cubed and softened cream cheese and heavy cream to the skillet with the sautéed vegetables. Stir continuously until the cream cheese is fully melted and creates a smooth sauce. Bring the mixture to a low simmer, then gradually stir in the grated pepper jack (or chosen) cheese until it’s completely melted and smooth. Remove the skillet from the heat to prevent the cheese from seizing.
- **Combine and Assemble:** Return the cooked steak to the skillet with the creamy cheese and vegetable mixture. Stir everything together thoroughly, ensuring the steak is evenly coated in the rich sauce. This creates the flavorful base for your casserole.
- **Prepare for Baking:** Spread the entire Philly cheesesteak mixture evenly into a 13×9 casserole dish. Arrange the provolone cheese slices over the top of the casserole, creating a delicious, melty layer.
- **Bake to Golden Perfection:** Bake the casserole in your preheated oven for approximately 15 minutes. The casserole is ready when the cheese on top has fully melted, is gloriously bubbly, and has toasted to a beautiful golden brown.
- **Garnish & Serve:** Once baked, remove the casserole from the oven. For a final touch of freshness and color, sprinkle with freshly chopped parsley. Serve immediately while it’s hot and the cheese is wonderfully gooey.
Philly Cheesesteak Casserole: FAQs & Expert Tips for Success
Any cooled leftovers should be stored in an airtight container and kept in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Absolutely! This casserole freezes beautifully for up to 3 months when stored in an airtight, freezer-safe container. To enjoy later, thaw it in the refrigerator overnight before reheating. Do keep in mind that due to the cream cheese content, the texture might become slightly grainy after being frozen and thawed, but rest assured, the delicious flavor remains!
Yes, this casserole is a great make-ahead meal. You can prepare the entire casserole up to the point of baking it. Cover it tightly with plastic wrap or an airtight lid and store it in the refrigerator for up to a day in advance. When ready to bake, allow it to rest at room temperature for about 30 minutes while your oven preheats. You may need to add a few extra minutes to the baking time if it’s going into the oven cold.
Expert Tips for the Best Philly Cheesesteak Casserole:
- Don’t Overcook the Beef: Thinly sliced beef cooks very quickly. Overcooking it will make it tough. Sear it in batches until just cooked through and lightly browned.
- Perfectly Sliced Meat: For the easiest and thinnest slices, place your steak in the freezer for about 20-30 minutes before slicing. This firms up the meat, allowing for cleaner, more precise cuts against the grain.
- Browning is Key: Ensure your skillet is hot and don’t overcrowd the pan when searing the beef or sautéing the vegetables. This allows them to properly brown and caramelize, developing deeper flavors.
- Cheese Varieties: While pepper jack and provolone are fantastic, feel free to experiment. Sharp white cheddar can add a robust flavor, or a mix of mozzarella and provolone for extra stretch and mildness. For a truly authentic Philly touch, some people even add a drizzle of Cheez Whiz into the sauce or on top!
- Adding Mushrooms: If you love mushrooms, thinly slice them and add them to the skillet with the bell peppers and onions. Sauté until they’ve released their moisture and are tender and lightly browned.
- Seasoning to Taste: The marinade and cheeses provide a good amount of seasoning, but always taste your mixture before transferring to the baking dish. Adjust with a pinch more salt or pepper if needed.
- Optional Spice: For those who love a bit of heat, consider adding a pinch of red pepper flakes to the veggie sauté or a dash of hot sauce to the cheese sauce.
Delicious Serving Suggestions for Philly Cheesesteak Casserole
This versatile Philly cheesesteak casserole offers a myriad of serving possibilities, making it perfect for any occasion. For a classic feel, serve it alongside a crisp dinner salad and some warm, crusty bread or garlic bread, ideal for soaking up all that incredible cheesy sauce. If you’re hosting a party, you can even pair it with halved hoagie buns, allowing guests to assemble their own mini cheesesteak sandwiches – a fun, interactive way to enjoy the deconstructed flavors. Beyond bread, this casserole makes a fantastic base for pasta; toss it with cooked penne, rigatoni, or rotini for a hearty, filling meal. It’s also excellent served over fluffy white rice or even cauliflower rice for a low-carb option. The options truly are endless!
As mentioned, feel free to toss in additional vegetables like sliced mushrooms while sautéing the bell peppers and onions if that’s your preference. They absorb the savory flavors beautifully and add another layer of texture. Regardless of how you choose to serve it, ensure it’s enjoyed warm directly from the oven for the ultimate experience of gooey cheese and tender beef.
More Irresistible Casserole & Cheesesteak-Inspired Recipes
If you love the comforting flavors of this Philly cheesesteak casserole, you’ll definitely want to explore these other fantastic recipes. From hearty casseroles to more cheesesteak-inspired delights, there’s something here to satisfy every craving:
- Reuben Casserole
- Philly Cheesesteak Dip
- Cabbage Roll Casserole
- Bacon Cheeseburger Casserole
- Big Mac Casserole
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Philly Cheesesteak Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds flank steak thinly sliced against the grain (or top sirloin)
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon baking soda
- 4 cloves garlic minced and divided (2 for marinade, 2 for sauté)
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water
- 2 Tablespoons salted butter divided (1 for steak, 1 for veggies)
- 1 Tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup sliced white onion
- 4 ounces cream cheese cubed and softened
- ½ cup heavy whipping cream
- 1 cup grated pepper jack cheese (or Monterey Jack, white cheddar)
- 6 slices provolone cheese (for topping)
Things You’ll Need
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Large mixing bowl
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Cutting board
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Large skillet
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13×9 baking dish
Before You Begin
- For the best tenderness, thinly slice flank steak or top sirloin against the grain. Freezing the steak for 20-30 minutes before slicing can make this easier.
- The baking soda marinade is key for extra tender meat. Do not marinate for more than 30 minutes to avoid altering the texture too much.
- We recommend pepper jack cheese for a flavorful base without excessive spice, but Monterey Jack or white cheddar are excellent alternatives.
- Feel free to incorporate thinly sliced mushrooms; simply sauté them with the bell peppers and onions for an earthy flavor.
- Taste the mixture before baking and add additional salt and pepper if desired, though the marinade and cheeses typically provide ample seasoning.
- If you prefer, substitute garlic powder for fresh minced garlic in the sauce.
- When searing the beef and sautéing the vegetables, avoid overcrowding the skillet to ensure proper browning rather than steaming.
Instructions
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Slice steak against the grain as thin as possible (maximum 1/8th inch thick).
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In a large bowl, whisk together red wine vinegar, Worcestershire sauce, baking soda, 2 minced cloves of garlic, onion powder, dried thyme, salt, pepper, and 2 cups water.
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Add sliced steak to the marinade mixture and set the timer for 15-30 minutes.
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While the meat is marinating, slice the vegetables and grate the cheese.
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Preheat oven to 400°F.
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Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat. Drain the marinade from the meat and discard. Cook the meat in the hot skillet until cooked through. Batch cook the meat so that it isn’t overcrowded as it cooks. The baking soda from the marinade will result in some foaming in the skillet. This won’t affect the tenderness or flavor of the meat. Remove the meat from the skillet.
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Add the remaining butter to the skillet. Saute the bell peppers and onions until softened, about 5 minutes. Add in remaining minced garlic and saute a minute longer.
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Add the cream cheese and heavy cream to the skillet and cook until melted. Bring to a low simmer and stir in the grated cheese until melted. Remove from heat.
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Put the steak back into the skillet, stirring to fully combine the mixture.
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Spread into a casserole dish. Top with a layer of provolone cheese.
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Bake for 15 minutes until the cheese has fully melted and toasted to a golden brown.
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Sprinkle with chopped parsley and serve immediately.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
- Freezing – You can freeze this casserole for up to 3 months in an air-tight container. Thaw in the refrigerator overnight before reheating and enjoying. Do note that because this casserole contains cream cheese, it may have a grainy texture after being frozen and thawed – but it still tastes delicious.
- Make Ahead – You can prepare the casserole up to the point of baking it and store it in the refrigerator, covered tightly with plastic wrap or an air-tight lid, up to a day in advance. Let it rest at room temperature while you preheat the oven and bake as directed. You may need to add a few extra minutes to the bake time if it’s going into the oven cold.
- For the most tender steak, slice it very thinly against the grain. Partially freezing the steak for 20-30 minutes beforehand can make slicing easier.
- Ensure your skillet is hot and avoid overcrowding when searing the beef to achieve a good brown crust.
- Experiment with different cheeses! While pepper jack is recommended, a blend of Monterey Jack, white cheddar, or even a touch of American cheese can enhance the creamy texture and flavor.
- Consider adding thinly sliced mushrooms to the bell peppers and onions for an extra layer of flavor and texture.
- Always taste and adjust seasoning (salt and pepper) before the final bake.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.