There’s something undeniably comforting about transforming a beloved sandwich into a bubbling, oven-baked masterpiece. This Philly Cheesesteak Casserole takes everything you love—savory beef, sautéed peppers and onions, creamy richness, and melty cheese—and wraps it into a warm, satisfying dish that fills your kitchen with irresistible aroma.
Perfect for busy weeknights or casual gatherings, it’s easy to make, indulgent to eat, and guaranteed to disappear fast.
Ingredients
- Ground Beef or Shaved Steak — 1½ lbs
- Onion (diced) — 1 medium
- Green Bell Pepper (diced) — 1
- Red Bell Pepper (diced) — 1
- Mushrooms (sliced) — 8 oz
- Garlic (minced) — 2 cloves
- Salt — 1 teaspoon
- Black Pepper — ½ teaspoon
- Smoked Paprika — ½ teaspoon (optional)
- Worcestershire Sauce — 1 tablespoon
- Cream Cheese (softened) — 8 oz
- Mayonnaise — ½ cup
- Eggs — 2 large
- Provolone Cheese (shredded) — 1 cup
- Mozzarella Cheese (shredded) — 1 cup
Instructions
- Preheat & Prep: Set oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Cook the Beef: In a large skillet over medium-high heat, brown the beef until fully cooked. Drain any excess grease.
- Sauté the Veggies: Add onion, bell peppers, mushrooms, and garlic to the skillet. Cook until softened, about 5–6 minutes. Season with salt, pepper, smoked paprika, and Worcestershire sauce.
- Layer It Up: Transfer the beef and veggie mixture to the prepared baking dish, spreading it evenly.
- Make the Creamy Base: In a bowl, whisk together cream cheese, mayonnaise, and eggs until smooth.
- Assemble: Pour the creamy mixture over the beef and vegetables. Top with shredded provolone and mozzarella.
- Bake: Bake for 25–30 minutes, until the top is golden and bubbling.
- Rest & Serve: Let the casserole rest for 5 minutes before serving. Delicious on its own, or paired with a crisp salad, crusty bread, or toasted hoagie rolls.