Julie Clark
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Philly Cheesesteak Casserole (Shaved Steak, No Cream Cheese)
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Philly cheesesteak casserole is everything you love about a cheesesteak sandwich, baked into a 9×13″ pan. Thin sliced steak, sautéed green peppers and onions, plus melted provolone are tossed with pasta in a creamy mushroom sauce.
My version of this casserole uses real shaved steak instead of ground beef and no cream cheese.
There was a time when my family didn’t care for casseroles, but now they are usually all in. I’ve only had a true Philly cheesesteak a handful of times, but I do love them. This casserole allows me to have those flavors on any weeknight.
What Makes This Philly Cheesesteak Casserole Different?
Most Philly cheesesteak casseroles are made with ground beef and cream cheese. This one has thin strips of shaved steak. You can buy a pound of shaved steak at the store so there’s no slicing it yourself.
The sauce isn’t a condensed soup, but rather Progresso creamy mushroom soup that includes real pieces of mushroom. It’s a light, yet creamy sauce. There’s enough sauce that the pasta stays creamy and not dry.
If you’re a casserole family like we are, you’ll also have to put our Amish yumasetti and baked ziti in your weekly rotation.
What Do You Need for Philly Cheesesteak Casserole?
You need pasta, thin sliced steak, onion, green pepper, creamy mushroom soup, beef broth, Worcestershire sauce, thyme and provolone. Full amounts are in the recipe card below.
For the steak: If you want to shave steak at home, buy ribeye steak for the best flavor. Top round when sliced thin is another option that is lean and economical.
For the cheese: Provolone gives great flavor and melts nicely. White American is another option for a classic cheesesteak.
For the mushroom soup: Use a ready-to-serve can (we use Progresso Creamy Mushroom), not condensed soup. Condensed soup is too thick and makes the casserole pasty.
How Do You Slice Steak for Philly Cheesesteak Casserole?
Slice the steak as thin as possible, against the grain. Cutting across the muscle fibers shortens them, which is what makes each bite tender instead of chewy. For paper-thin slices, freeze the steak for 20 to 30 minutes first. Then cut the slices into bite-size strips so every forkful gets some steak.
Or, buy pre-shaved steak at the store. Our Meijer and Kroger stores regularly carry this product in the meat case.
How Do You Make Philly Cheesesteak Casserole?
Cook the pasta. Cook the pasta according to package directions, then drain and set aside.
Sautè the vegetables. Preheat the oven to 375°F. In a large pan over medium high heat, warm the olive oil, then add the onion and green pepper. Cook for about 5 minutes, until the peppers begin to soften.
Cook the steak. Add the sliced steak, salt, pepper, and Worcestershire sauce. Cook just until the steak is no longer pink.
Mix the base. In a large bowl, combine the pasta, steak, mushroom soup, beef broth and thyme.
Top and bake. Pour the mixture into a greased 9×13″ baking dish. Top with provolone cheese. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and heated through.
Can You Make Philly Cheesesteak Casserole Ahead of Time?
Yes! Assemble the casserole up to the point of baking. Then cover it over and refrigerate it up to 24 hours. Let it sit on the counter about 30 minutes before you want to bake it. Bake as directed, adding a few minutes if needed.
How Do You Store and Freeze Philly Cheesesteak Casserole?
Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
Freezer: Assemble the casserole but don’t bake it. Wrap it well in plastic wrap and then aluminum foil, and freeze for up to 2 months. The night before you want to bake it, move it from the freezer to the refrigerator to start thawing. Let it sit out 30 to 60 minutes, then bake at 375°F. It may need 10 or more extra minutes baking time. It’s ready when the center is hot and the edges are bubbly.
Stocking the freezer? Pair this with our chicken tetrazzini and chicken tater tot casserole for two easy dinners ready to go.
Easy Variations
- Hoagie crunch topping: Toss 1 cup of torn hoagie roll or bread crumbs with melted butter and sprinkle on for the last 10 minutes. Or make our homemade croutons.
- Tater tot version: Skip the pasta, spread the steak, vegetables, and sauce in the dish, and top with tater tots and cheese. If you love tots, try our tater tot breakfast casserole.
Serving Ideas
The casserole already contains your veggies, protein and pasta right in it, so keep the sides simple. We like to serve some homemade rolls, a side salad and sometimes fresh fruit.
More Cozy Casseroles to Try
- Beef: Amish Yumasetti
- Chicken: Chicken Casserole with Ritz Crackers
- Italian: Lasagna Roll Ups
- Quick: Egg Noodle Lasagna
Philly Cheesesteak Casserole with Shaved Steak
Comforting cheesesteak flavor baked into one pan! This Philly Cheesesteak Casserole is made with real thinly sliced steak, peppers, onions, and provolone in a savory mushroom sauce with no cream cheese. Ready in about 50 minutes.
Servings 8
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 8 ounces dry spiral pasta
- 2 tablespoons olive oil
- 1 white onion (chopped)
- 1 green pepper (chopped)
- 1 pound very thinly sliced steak
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 18 ounces creamy mushroom soup – not condensed! (1 can – we used Progresso)
- 1 cup beef stock
- 1/2 teaspoon dried thyme (or three sprigs of fresh thyme)
- 8 slices provolone cheese (or white American)
Instructions
- Preheat oven to 375º Fahrenheit. Spray a 9×13" baking pan with cooking spray.
- Cook the pasta according to package directions. Drain the pasta and set aside. 8 ounces dry spiral pasta
- While the pasta is cooking, heat the vegetables. In a large pan over medium high heat, warm oil and then add in onions and green bell peppers. Cook for 5 minutes, or until peppers begin to soften. 2 tablespoons olive oil, 1 white onion, 1 green pepper
- Add in thinly sliced steak, salt, pepper, and Worcestershire sauce. Continue cooking until steak is no longer pink. 1 pound very thinly sliced steak, salt and pepper , 1 tablespoon Worcestershire sauce
- In a large bowl, add in the drained pasta, beef mixture, soup, stock and thyme. 18 ounces creamy mushroom soup – not condensed!, 1 cup beef stock, ½ teaspoon dried thyme
- Spread into a well-greased 9×13 baking dish. Top casserole with provolone cheese. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly and the casserole is heated through.
Video
Notes
- Keep it saucy: Cook the pasta just to al dente and use ready-to-serve soup, not condensed.
- Ground beef swap: Brown 1 pound of ground beef with the vegetables and drain before adding the Worcestershire.
- Make ahead: Assemble, cover, and refrigerate up to 24 hours. Rest 30 to 60 minutes at room temperature before baking.
- To freeze: Wrap the unbaked casserole in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the refrigerator and add extra bake time as needed.
Nutrition
Calories: 374kcal | Carbohydrates: 28g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 710mg | Potassium: 441mg | Fiber: 2g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 13mg | Calcium: 167mg | Iron: 2mg
Frequently Asked Questions
Can you make Philly cheesesteak casserole without cream cheese?
Yes. This Philly cheesesteak casserole uses no cream cheese at all. A can of ready-to-serve creamy mushroom soup plus a cup of beef broth makes a savory, creamy sauce that coats the pasta. Provolone on top adds the cheesy, melty finish.
Can I use ground beef instead of steak?
Yes. Brown 1 pound of ground beef with the onion and pepper, drain the grease, then add the Worcestershire and continue with the recipe. It will taste good, but it will eat more like a hamburger casserole. Sliced steak is what gives it true cheesesteak texture.
Why is my Philly cheesesteak casserole dry?
Dry casserole usually comes from overcooked pasta, condensed soup, or overbaking. Pasta keeps absorbing sauce in the oven, so cook it just to al dente or slightly under. Use ready-to-serve soup, and pull the casserole once the edges bubble. Leftovers dry out as they sit, so add a splash of broth before reheating.
What is the best cheese for Philly cheesesteak casserole?
Provolone is the best all-around choice because it melts smoothly and has a classic cheesesteak flavor. White American is creamier and very authentic. Mozzarella gives a milder flavor.
Does the thyme go on top or do you mix in the dish with other ingredients?
The pasta you have in the picture is not rotini where I come from!
Pretty tasty. Seems like too much pasta and not enough meat.