Here's the ultimate Philly cheesesteak casserole made with ground beef and a medley of vegetables. This easy and comforting meal is perfect for busy weeknights, and there are endless ways to enjoy with the whole family.
Philly Cheese Steak Casserole
As you may know, I am all about sharing EASY kid-friendly dinners that the whole family can enjoy together.
And this 30 minute hassle-free Philly cheesesteak casserole is one you'll want to bookmark. It combines the iconic flavors of a classic Philly cheesesteak with the convenience of a casserole.
The ingredients are readily available and the preparation is straightforward, making this dish a stress-free option for busy nights.
Plus, the casserole format allows for easy portioning and leftovers that can be enjoyed for several days, saving even more time and effort. I don't know about you but as a busy mom of 2 littles, leftovers are a saving grace!
I personally think this comforting casserole tastes better with time, just like with most of my one pot meals, as the flavors continue to mingle and intensify.
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Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Ground beef - I recommend using 85-90% lean beef for best flavor. We personally love and trust ButcherBox's commitment to delivering high-quality grass-fed, grass-finished beef straight to our door. You can certainly use thinly sliced ribeye steak or flank steak for a more authentic Philly cheesesteak.
- Vegetables - here I'm using onion, green bell peppers, and mushroom.
- Full fat cream cheese or Greek yogurt - will add creaminess and flavor to the dish.
- Provolone - you can also use mozzarella, white cheddar cheese, or Monterey Jack.
- Seasonings - the combination of smoked paprika, Italian seasoning, and garlic powder provides a well-rounded and delicious flavor profile for the dish.
Step-by-Step Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and break it up into crumbles as it cooks. once the beef is cooked, carefully remove it from the pan and use a paper towel to wipe away any excess grease remaining in the skillet.
- Add all the vegetables to the pan and cook over medium-high heat until they begin to soften, about 5 minutes.
- Stir in the seasonings. Add back the beef and combine.
- Turn off the heat and stir in cream cheese or yogurt. Add the optional mozzarella cheese.
- Transfer the ground beef mixture to a 9x13 baking dish.
- Top the casserole evenly with slices of provolone cheese. Bake for 10-15 minutes until the cheese melts.
Tips for Success
- Mozzarella cheese is optional but if you are using Greek yogurt instead of cream cheese, I highly recommend adding it.
- I personally love the combination of smoked paprika, Italian seasoning, and garlic powder to enhance the flavor profile of the dish. You can adjust the amount or even leave out or add other typical seasonings for Philly cheesesteak such as Worcestershire sauce or hot sauce.
- If you desire a golden brown crust, broil for 30 seconds to a minute.
- Just like with lasagna, let the casserole sit for at least 5 minutes before serving so it's easier to scoop.
Serving Suggestions
There are so many fun ways to serve this Philly cheese steak casserole:
- Philly cheesesteak sandwich
- With crackers
- Cooked pasta
- Stuff into shell pasta
- Over cooked grains - oatmeal, rice, quinoa, barley, etc.
- Stuffed into bell peppers
- Over cooked spaghetti squash
- Baked potato or sweet potato
- Added to protein pizza crust
Storage
Transfer any leftover casserole to an airtight container and refrigerate for up to 3-4 days.
Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F until warmed through.
If intending to freeze, I recommend doing so BEFORE baking.
Frequently Asked Questions
The classic cheeses used in Philly cheesesteak are provolone, American cheese, and Cheez Whiz. But for this casserole, feel free to experiment with different cheese combinations to find the flavor profile that you enjoy the most.
Some suggestions include mozzarella, cheddar, Swiss, gouda, and Monterey Jack.
Yes! Prepare the casserole as per the recipe instructions, assemble, cover tightly with foil or a lid, and refrigerate for up to 24 hours before baking. When ready to bake, preheat the oven and remove the casserole from the refrigerator. If you're using a glass dish, be sure to take it out at least 10 minutes prior to prevent shattering in the hot oven.
Easy Casserole Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Philly Cheese Steak Casserole
Ingredients
- 2 pounds lean ground beef
- 1 teaspoon olive oil
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 medium yellow onion, diced
- 8 ounces crimini mushrooms, diced
- 1 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- ½ teaspoon salt (optional)
- ¾ cup Greek yogurt (or 6 ounces softened cream cheese)
- 1 cup shredded mozzarella (optional)
- 8 slices provolone cheese
Instructions
- Preheat oven to 350°F. Heat a large skillet over medium-high heat. Add the ground beef and break it up into crumbles as it cooks. once the beef is cooked, carefully remove it from the pan and use a paper towel to wipe away any excess grease remaining in the skillet.
- Add oil and and cook all the vegetables over medium-high heat until they begin to soften, about 5 minutes. Stir in the seasonings. Add back the beef and combine.
- Turn off the heat and stir in cream cheese or yogurt. Add the optional mozzarella cheese.
- Transfer the mixture to a 9x13 baking dish. Top the casserole evenly with provolone cheese.
- Bake for 10-15 minutes until the cheese has melted.
Video
Notes
- Mozzarella cheese is optional but if you are using Greek yogurt instead of cream cheese, I highly recommend adding it.
- If you desire a golden brown crust, broil for 30 seconds to a minute.
- Let the casserole sit for at least 5 minutes before serving so it's easier to scoop.
- Refrigerate leftovers for 3-4 days.
Samantha Kennerson says
My 5 year old just had 3 helpings of this!! That's never happened before EVER!!! Thank you!
Min says
Aww doing the happy dance with you!!
S says
Made this yesterday exactly as instructed except I used ground turkey instead of beef, and wow, it was amazing! So delicious. Thank you!
Min says
Oh I'm so glad!!
D says
Absolutely LOVED this recipe!!!! It was devoured and I went back for seconds. Can't recommend this one enough!! I ended up using ground turkey and since it was a 2.5lb package, I went with a little more veggies, a full 8oz container of cream cheese and a little extra mozzarella. Unreal! I can't speak to the version with beef but I really liked the flavor that the turkey added. I also didn't have green bell peppers so I used orange from our garden. Will definitely be making this regularly!
Min says
Yay!!!! Thank you SO much for sharing. Totally made my day :).
Kelly says
Can I share this with my 10 month old?
Min says
Sure!
Marci Scott says
Will be adding this to my weekly rotation!!! Easy and healthy!!
Min says
Yay! Hope y'all enjoy :).