Why You’ll Love This Recipe
- Hearty and filling: Ground beef, eggs, and cheese make substantial portions.
- Simple ingredients: Familiar grocery staples keep preparation easy.
- Plenty of flavor: Peppers, onions, garlic, and provolone complement the beef.
- No pasta or bread required: The egg mixture gives the casserole its structure.
- Useful leftovers: Portions reheat well for another meal.
Ingredients You’ll Need
Ground Beef
Use 1½ pounds of ground beef.
Lean ground beef helps limit excess grease, although you should still drain the skillet before assembling the casserole. Break the meat into small crumbles so it distributes evenly.
Bell Peppers
Use two chopped bell peppers, with the stems and seeds removed.
Green peppers provide a slightly sharper flavor. Red, yellow, or orange peppers add more sweetness. A mixture of colors works well.
Onion
Use ½ onion, chopped.
Yellow or white onion adds savory flavor. Chop it into pieces similar in size to the peppers so the vegetables cook evenly.
Garlic and Seasoned Salt
You’ll need 2 teaspoons minced garlic and 1 teaspoon seasoned salt.
Add the garlic near the end of the skillet cooking time so it becomes fragrant without burning. Seasoned salt blends vary, so adjust the amount if yours is particularly salty.
Provolone Cheese
Use eight slices of provolone cheese.
Arrange them across the beef mixture, overlapping slightly as needed. Mild provolone gives a creamy flavor, while sharp provolone makes the cheese more pronounced.
Eggs
Four large eggs bind the meat and vegetables as the casserole bakes.
Whisk them thoroughly before adding the cream and Worcestershire sauce so the binder sets evenly.
Heavy Whipping Cream
Use ¼ cup heavy whipping cream.
The cream softens the texture of the baked eggs and adds richness.
Worcestershire Sauce
Two teaspoons of Worcestershire sauce bring a savory, slightly tangy flavor to the egg mixture.
How to Make Philly Cheesesteak Casserole
1. Prepare the Oven and Dish
Preheat the oven to 350°F (175°C).
Grease a 9×9-inch baking dish with enough depth to hold the filling comfortably.
2. Start Browning the Beef
Place a large skillet over medium-high heat.
Add the ground beef and cook, breaking it apart with a spoon or spatula, until partially browned.
3. Add the Vegetables
Stir in the chopped bell peppers and onion.
Continue cooking until the beef is fully browned and the vegetables begin to soften. Let excess vegetable moisture cook off so it does not collect in the baking dish.
4. Season and Drain
Add the seasoned salt and minced garlic. Cook for about 30 seconds, stirring until fragrant.
Carefully drain excess grease from the skillet.
5. Layer the Filling and Cheese
Spread the beef and vegetable mixture evenly in the prepared dish.
Arrange the provolone slices over the top, covering the filling as evenly as possible.
6. Mix the Egg Binder
In a bowl, whisk the eggs until the yolks and whites are fully blended.
Whisk in the heavy cream and Worcestershire sauce. Pour the mixture slowly and evenly over the cheese and beef.
7. Bake
Bake for 35–40 minutes, until the center is set and the cheese is golden and bubbling. Allow additional time if necessary.
The center should not look liquid when the dish is gently moved. Avoid relying on browned cheese alone to judge doneness.
8. Rest Before Serving
Let the casserole stand for 5–10 minutes before cutting.
This gives the egg mixture time to settle and makes the portions easier to lift.
Tips for the Best Results
Drain the Beef Well
Extra grease can collect around the filling. Draining the skillet helps keep the finished casserole from becoming oily.
Cook Off Vegetable Moisture
Peppers and onions release water as they cook. Let that moisture evaporate before transferring the mixture to the dish.
Chop the Vegetables Evenly
Small, similar-sized pieces distribute throughout the casserole and soften more consistently.
Whisk the Eggs Thoroughly
A well-blended egg mixture creates a more uniform texture without separate streaks of cooked egg white.
Use a Deep Enough Dish
A shallow 9×9-inch pan may not hold the filling comfortably. Leave space beneath the rim and use a slightly larger dish if needed, checking earlier because a thinner casserole can bake faster.
Rest Before Slicing
Fresh from the oven, the casserole is softer and more delicate. A short rest helps it hold together.
Easy Variations
Mushroom Cheesesteak Casserole
Add sliced mushrooms to the skillet with the vegetables. Cook until their released moisture evaporates before assembling.
Spicy Cheesesteak Casserole
Add chopped jalapeño or a pinch of crushed red pepper flakes for heat.
Different Cheese Options
Replace some or all of the provolone with mozzarella, Monterey Jack, or white American cheese. Each gives the casserole a different flavor and texture.
Ground Turkey Version
Substitute ground turkey for the beef. The flavor will be milder, so adjust the seasoning to taste.
What to Serve with Philly Cheesesteak Casserole
A crisp green salad balances the rich filling. Roasted broccoli, green beans, or cauliflower also make simple vegetable sides.
For a more substantial meal, serve with roasted potatoes, rice, or crusty bread. You can also spoon a warm portion into a toasted roll for a sandwich-inspired serving.
Make-Ahead Instructions
Cook the beef and vegetables ahead of time, then cool and refrigerate them in a covered container.
When ready to bake, spread the filling in the dish, add the cheese, and pour over the freshly whisked egg mixture. A cold filling may require extra baking time.
Alternatively, assemble the casserole up to one day ahead, cover, and refrigerate. Follow your baking dish manufacturer’s guidance when transferring a refrigerated dish to the oven.
Storage and Reheating
Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
Reheat individual portions in the microwave in short intervals until hot throughout. For larger portions, cover and warm in a 325°F (165°C) oven.
For longer storage, wrap cooled portions securely and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating. The vegetables may soften slightly after freezing.
Frequently Asked Questions
Does this taste exactly like a Philly cheesesteak?
It uses familiar beef, onion, and provolone flavors, but ground beef and an egg binder give it the texture of a baked casserole.
Is the egg flavor noticeable?
The eggs help hold everything together, and their flavor may be noticeable. The beef, cheese, vegetables, and seasonings provide most of the savory character.
Can I use shredded provolone?
Yes. Use enough shredded provolone to create an even layer over the filling. Slice weights vary, so use the package weight of your eight slices as a guide.
Why is my casserole watery?
The vegetables may have released moisture during baking, or the beef may not have been drained thoroughly. Cooking off liquid in the skillet helps prevent this.
Can I use a 9×13-inch dish?
Yes, but the casserole will be thinner and may bake faster. Start checking earlier and remove it when the center is set.
Does it need a crust?
No. The eggs set around the filling and give the casserole enough structure to serve without a crust.