Easy Philly Cheesesteak Casserole: A Deconstructed Family Favorite
Dive into the hearty, comforting flavors of a classic Philly Cheesesteak, reimagined in an incredibly easy-to-make casserole! This deconstructed version brings together all the beloved components – tender, thinly sliced beef, sweet bell peppers, savory onions, and an abundance of melty, gooey cheese – into a single, satisfying dish that’s perfect for feeding a crowd or enjoying a cozy family dinner. Forget the messy sandwiches; this Philly Cheesesteak Casserole delivers all the iconic taste with a fraction of the fuss, making it an absolute winner in any home kitchen.
Why This Philly Cheesesteak Casserole Recipe Works So Well
This Philly Cheesesteak Casserole effortlessly transforms a beloved sandwich into a convenient, family-style meal, making it an instant hit for several reasons. By taking all the core ingredients – the succulent steak, colorful bell peppers, sweet onions, and a rich, creamy cheese sauce – and baking them together, we create a dish that’s not only incredibly flavorful but also remarkably easy to serve and enjoy. It captures the essence of the classic Philly cheesesteak without the need for individual sandwich assembly, which can be a game-changer when you’re feeding a hungry family or entertaining guests. The tender, thinly sliced steak, infused with savory seasonings, pairs perfectly with the caramelized vegetables, all bathed in a decadent, bubbly cheese sauce. This method ensures every bite is packed with that authentic taste, offering a comforting and satisfying experience that will have everyone asking for seconds. The only thing missing is the bread, which you can easily serve on the side for dipping or even as a base for mini open-faced sandwiches if you desire!
Key Ingredients for Your Philly Cheesesteak Casserole
To create this sensational Philly Cheesesteak Casserole, you’ll need a selection of fresh, high-quality ingredients that combine to deliver that unmistakable flavor profile. You can find all specific measurements and detailed instructions in the printable recipe card at the very end of this post, but here’s a quick overview of what you’ll need to gather:
Ingredient Spotlight & Smart Substitutions
Understanding each component helps elevate your cooking and allows for creative modifications tailored to your taste:
BEEF – The star of the show! For the most authentic and tender experience, choose cuts like **flank steak or top sirloin**. These cuts are ideal when sliced thin, *against the grain*, which is crucial for achieving that melt-in-your-mouth texture that cooks quickly. If you want to splurge, thinly sliced ribeye is also a fantastic, albeit pricier, option. Many butchers will even thin-slice it for you if you ask!
BAKING SODA Marinade – Don’t skip this step! The baking soda marinade is a game-changer. It tenderizes the meat remarkably well by raising its pH, making it difficult for the proteins to contract and toughen during cooking. Just 15-30 minutes in this simple marinade makes a world of difference, ensuring your steak is juicy and flavorful.
CHEESE – A Philly cheesesteak is nothing without its cheese! We recommend a blend, with **pepper jack cheese** for its excellent melting properties and a subtle, pleasant kick that isn’t overtly spicy, perfectly complementing the cream cheese base. For a milder flavor, **Monterey Jack** or **white cheddar** are excellent alternatives that also melt beautifully. And of course, a layer of **provolone slices** on top is essential for that classic, gooey, bubbly crust.
VEGETABLES – **Red and green bell peppers** along with **onions** are the classic combination, offering a balance of sweetness and savory depth. These vegetables caramelize beautifully, adding a layer of flavor and texture. Feel free to incorporate **sliced mushrooms** for an earthier note – simply add them to the skillet when sautéing the peppers and onions. If you prefer a milder taste or have picky eaters, omitting the bell peppers is also an option, though they do contribute significantly to the dish’s color and flavor.
CREAM CHEESE & HEAVY CREAM – These form the luscious, rich base of our creamy cheese sauce. They bind all the ingredients together, ensuring every forkful is moist and flavorful. Ensure your cream cheese is softened for a smoother melt.
SEASONINGS – A thoughtful blend of red wine vinegar, Worcestershire sauce, garlic, onion powder, dried thyme, salt, and pepper infuses the beef and sauce with deep, savory notes, creating a truly irresistible casserole.
How to Make This Irresistible Philly Cheesesteak Casserole
These step-by-step photos and instructions are here to help you visualize how to make this delicious recipe. For a convenient printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this page.
- Prepare the Beef: Begin by slicing your chosen steak (flank or top sirloin) as thinly as possible, always cutting against the grain. Aim for a maximum of 1/8th inch thick slices to ensure maximum tenderness and quick cooking.
- Create the Marinade: In a large mixing bowl, whisk together the red wine vinegar, Worcestershire sauce, baking soda, 2 minced cloves of garlic (reserving the rest for later), onion powder, dried thyme, salt, pepper, and 2 cups of water. This mixture forms the tenderizing and flavorful marinade for your steak.
- Marinate the Steak: Add the thinly sliced steak to the marinade mixture. Toss to ensure all pieces are well coated. Set a timer for 15 to 30 minutes. This short marinating time is sufficient for the baking soda to work its tenderizing magic.
- Prep Vegetables and Cheese: While the meat is marinating, take this time to slice your bell peppers and onions, and 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).
- Cook the Steak: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, drain the marinade from the meat and discard it. Cook the meat in batches, if necessary, to avoid overcrowding the skillet. Overcrowding can steam the meat instead of searing it, preventing that delicious browned crust. You might notice some foaming due to the baking soda; this is completely normal and won’t affect the meat’s tenderness or flavor. Cook until the meat is browned and cooked through, then remove it 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 them until they are softened and slightly caramelized, which usually takes about 5 minutes. Stir in the remaining minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Make the Cheese Sauce: Reduce the heat slightly, then add the cubed cream cheese and heavy cream to the skillet with the sautéed vegetables. Cook, stirring constantly, until the cream cheese has fully melted and the mixture is smooth. Bring it to a low simmer, then stir in the grated pepper jack cheese until it’s completely melted and incorporated into a creamy, dreamy sauce. Remove the skillet from the heat immediately to prevent the sauce from over-thickening.
- Combine and Transfer: Return the cooked steak to the skillet with the cheese sauce and vegetables. Stir everything thoroughly until the meat is fully coated and integrated into the creamy mixture. This is where all the flavors truly come together!
- Assemble the Casserole: Spread the entire Philly cheesesteak mixture evenly into a 13×9 casserole dish. Arrange the slices of provolone cheese over the top of the mixture, ensuring a nice, even layer that will melt into a golden crust.
- Bake to Perfection: Place the casserole in the preheated oven and bake for approximately 15 minutes, or until the provolone cheese on top is fully melted, bubbly, and has toasted to a beautiful golden-brown color. This indicates it’s ready to serve!
- Garnish and Serve: Carefully remove the hot casserole from the oven. For a fresh touch and pop of color, sprinkle with freshly chopped parsley just before serving. Serve immediately and enjoy your comforting, deconstructed Philly Cheesesteak Casserole!
Frequently Asked Questions & Expert Tips for Success
Once your delicious casserole has cooled completely, transfer any leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. This makes it perfect for delicious lunches or quick dinners throughout the week!
Absolutely! This casserole freezes well, allowing you to enjoy it later. Store it in a freezer-safe, airtight container for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator before reheating. Just a heads-up: due to the cream cheese content, you might notice a slightly grainier texture after freezing and thawing. However, rest assured, the amazing flavor remains intact!
Yes, this casserole is an excellent make-ahead option for busy days! You can assemble the entire casserole, up to the point of baking, and store it tightly covered with plastic wrap or an airtight lid in the refrigerator for up to a day in advance. When you’re ready to bake, let it sit at room temperature for about 15-20 minutes while your oven preheats. You might need to add a few extra minutes to the baking time if the casserole is going into the oven cold, just to ensure it heats through evenly and the cheese is perfectly bubbly.
For perfectly thin steak slices, partially freeze your flank or sirloin steak for about 30-60 minutes before slicing. This firms up the meat, making it much easier to cut into those ideal 1/8th-inch pieces against the grain with a sharp knife. This is key for tender bites!
A large cast iron skillet or a heavy-bottomed stainless steel skillet works best for searing the meat and sautéing the vegetables. Their ability to retain and distribute heat evenly is crucial for getting a good sear on the steak and properly caramelizing the onions and peppers, building rich layers of flavor.
Delightful Serving Suggestions
This Philly Cheesesteak Casserole is a complete meal on its own, but it truly shines when paired with thoughtful accompaniments. Serve it alongside a crisp, fresh dinner salad with a light vinaigrette to balance the richness. For those who can’t imagine a cheesesteak without bread, a side of crusty bread or warm, halved hoagie buns are perfect for dipping into the luscious sauce or for assembling mini, open-faced sandwiches. The casserole is also a fantastic base for pasta; toss it with cooked penne, rigatoni, or rotini for a heartier, pasta-bake style meal. You can even spoon it into lettuce cups for a low-carb option! Feel free to toss extra ingredients like sautéed mushrooms into the mix during the vegetable step if that’s your fancy. Enjoy this comforting dish warm straight from the oven for the ultimate flavor experience!
More Comforting Casserole Recipes to Try
- 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
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon baking soda
- 4 cloves garlic minced and divided
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water
- 2 Tablespoons salted butter divided
- 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
- 6 slices provolone cheese
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
- Both flank steak or top sirloin will work for this recipe. Slice them very thin against the grain.
- We recommend pepper jack cheese added to the cream cheese – it adds great flavor, but the dish is not spicy at all. Monterey jack or white cheddar can also be used.
- Feel free to incorporate mushrooms, simply saute them with the bell peppers and onions.
- We didn’t find that additional salt and pepper was needed, but you can certainly add a little salt and pepper to the meat while cooking.
- Substitute garlic powder for the minced garlic, if you prefer.
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.
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.