Philly Cheese Steak Casserole brings the beef, peppers, onions, and provolone you expect from a cheesesteak into a simple baked dinner. This version starts with ground beef in a skillet. The cooked filling goes into a 9×9-inch dish, gets covered with provolone, and bakes with a small egg-and-cream mixture until the center is set.
It is a handy recipe when you want the flavor of that familiar sandwich without making individual sandwiches. The peppers soften while the beef browns, and the oven takes care of the rest. Give the casserole a few minutes to settle before serving so the pieces hold together better on the plate.
Why This Casserole Works
- Everyday ingredients: ground beef, bell peppers, onion, garlic, provolone, eggs, and cream make up most of the dish.
- One skillet, one baking dish: the filling cooks on the stove, then finishes in the oven in a square pan.
- Easy to portion: the egg mixture sets around the beef and vegetables, making it easier to lift out servings.
- Flexible at the table: enjoy a scoop on its own or add a simple side, depending on how hearty a meal you want.
What You’ll Need
The recipe card below has the exact amounts. These details are useful before you start cooking:
- Ground beef: the recipe uses 1½ pounds. Break it into small crumbles as it browns so the peppers and onion mix through evenly. Drain off extra grease before it goes into the dish.
- Bell peppers and onion: chop two peppers and half an onion into bite-size pieces. Red and green peppers give the filling color and a mix of sweet and slightly grassy flavor, but any two bell peppers will work.
- Garlic and seasoned salt: add these near the end of the skillet stage. Garlic only needs a brief sauté once the meat and vegetables are cooked.
- Provolone: eight slices make the melted cheese layer. Lay them across the filling with a little overlap so most of the surface is covered.
- Eggs, cream, and Worcestershire: four eggs, ¼ cup heavy whipping cream, and two teaspoons Worcestershire sauce are whisked together and poured over the beef and cheese. This mixture sets during baking; it is part of the casserole, not a topping to leave out.
How to Make Philly Cheese Steak Casserole
1. Heat the oven and brown the beef. Set the oven to 350°F and grease a 9×9-inch baking dish. Put the ground beef in a skillet over medium-high heat and break it up as it cooks. It can still have some pink spots when you add the vegetables; everything will finish cooking together.
2. Cook the peppers and onion. Stir the chopped peppers and onion into the partly browned beef. Continue cooking until the beef is fully browned and the vegetables are beginning to soften. Add the seasoned salt and minced garlic, cook for about 30 seconds more, then drain any excess grease. That quick drain keeps the bottom of the casserole from becoming oily.
3. Fill the baking dish. Spread the beef and pepper mixture in an even layer across the bottom of the greased dish. Make sure the filling reaches the corners so each serving gets some of the vegetables.
4. Add the provolone and mix the eggs. Lay the provolone slices over the meat. In a bowl, whisk the eggs, heavy cream, and Worcestershire sauce until combined. Pour the mixture evenly over the cheese and filling, rather than all in one spot.
5. Bake until set. Bake for 35 to 40 minutes. The center should look set, without a pool of runny egg mixture, and the cheese will be melted with some golden spots. Let the casserole rest briefly before cutting or scooping. The rest gives the hot filling time to settle.
Small Details That Make a Difference
Chop the peppers and onion to roughly the same size. When the pieces are even, they soften together and spread through the beef instead of leaving one large bite of onion in a serving. Let the meat brown rather than stirring constantly, then break up any big chunks.
Drain the skillet well after the garlic goes in. The cream and eggs provide moisture in the oven, so you do not need a layer of beef grease at the bottom. When pouring the egg mixture, move the bowl or jug over the whole dish to help it reach the edges.
The 35-to-40-minute range is a guide; the depth of the filling and your baking dish can change the exact time. Check the middle, not only the browned cheese at the edge. If the top colors faster than the center sets, cover the dish loosely with foil for the remaining minutes.
What to Serve with It
A serving is satisfying on its own, especially with a crisp green salad or roasted vegetables alongside. For a more substantial dinner, add a baked potato or spoon the filling into a roll at the table. The casserole itself contains no bread, rice, or pasta.
Leftovers and Reheating
Let leftovers cool, cover them, and refrigerate promptly. Keep them in an airtight container for up to three days. Reheat a portion in the microwave or a covered baking dish until hot all the way through. The cheese will soften again, though the peppers may be a little more tender the next day.
Frequently Asked Questions
Is this made with sliced steak?
This particular recipe uses ground beef. That keeps the skillet step straightforward and makes the filling easy to spread in the baking dish. If you use sliced steak instead, the cooking time and texture will change, so follow a recipe written for that version.
Why are there eggs in the casserole?
The eggs and cream create a light binder around the beef and vegetables as the casserole bakes. That is why the center should be set before you take the dish out of the oven.
Can I use a different cheese?
Provolone is the cheese in the recipe and gives it the familiar cheesesteak flavor. A mild melting cheese can work if needed, but the finished taste will be different.
If you enjoy this combination of beef and melted cheese, see our Easy Philly Cheesesteak Sliders and Philly Cheesesteak Meatloaf.
Philly Cheese Steak Casserole Recipe
Use the recipe card for the complete measurements and a short version of the method.
Philly Cheese Steak Casserole
Ingredients
- 1 1/2 lb ground beef
- 2 bell peppers chopped
- 1/2 onion chopped
- 2 tsp garlic minced
- 1 tsp seasoned salt
- 8 slices provolone cheese
- 4 large eggs
- 1/4 cup heavy whipping cream
- 2 tsp Worcestershire sauce
Instructions
- Preheat the oven to 350°F and grease a 9×9-inch baking dish.
- Brown the ground beef in a skillet over medium-high heat. When the beef is partly browned, add the chopped onion and bell peppers and continue cooking until the beef is cooked through and the vegetables begin to soften.
- Stir in the seasoned salt and minced garlic and cook for about 30 seconds. Drain any excess grease.
- Spread the beef and vegetable mixture evenly in the prepared baking dish and arrange the provolone slices over the top.
- Whisk the eggs, heavy whipping cream, and Worcestershire sauce together in a bowl, then pour the mixture evenly over the beef and cheese.
- Bake for 35 to 40 minutes, until the casserole is set and cooked through.
- Let the casserole stand for a few minutes before slicing and serving.