Comforting flavors of a cheesesteak sandwich in a casserole! Easy Philly Cheesesteak Casserole is ready in under an hour. Traditional flavors of steak and cheese, plus onions, peppers and mushroom.
Philly Cheesesteak Casserole Recipe
I’ve only had a Philly Cheesesteak sandwich a few times in my life and I love them. So why not take those flavors and turn them into a casserole? This Philly Cheesesteak Casserole is a comforting weeknight dinner that the whole family can enjoy!
What is a Philly Cheesesteak?
A traditional Philly Cheesesteak sandwich is a classic. It has lots of thinly shaved steak and a good amount of cheese. We’ve often had the cheesesteak sandwiches with sauteed onions and peppers. Serve it up on a hoagie roll and you’ve got yourself a sandwich!
**Fun Fact: You can read the history of the cheesesteak casserole here.**
What kind of steak do you use for Philly Cheesesteak?
The key to a cheesesteak sandwich is to have steak that is very thinly sliced. Choose a top round steak or for the best flavor, ribeye steak. Use a very sharp knife to cut the steak against the grain. Cutting against the grain cuts (and shortens) the muscle fibers to make the steak more tender. And remember… cut the steak as thinly as possible.
What kind of cheese do you use for Philly Cheesesteak?
Philly cheesesteaks will traditionally use American cheese or provolone cheese. You want a cheese that will melt smoothly and give amazing flavor. For this recipe we chose provolone, but you can use White American cheese or even Mozzarella if you’d like.
How do you make Philly Cheesesteak Casserole?
Cook the pasta according to package directions. Drain the pasta and set aside. You can use whatever shape of pasta you’d like. Penne or rotini works great!
While the pasta is cooking, heat the vegetables. In a large pan over medium high heat, heat the oil and then add in chopped onions and green peppers.
Cook for 5 minutes, or until peppers get as tender as you’d like.
Add in thinly sliced steak (cut against the grain), salt, pepper, and Worchestire sauce.
Continue cooking until steak is no longer pink.
In a large bowl, add in all ingredients except for the cheese.
Mix ingredients and add into a greased 9×13 baking dish.
Top casserole with mozzarella cheese.
Bake at 375 degrees Fahrenheit for 20-25 minutes, or until cheese is bubbly and melted and the casserole is heated through.
Can you make this casserole in advance?
Yes! Make up the Philly Cheesesteak Casserole up to the point of baking. Then cover it over and refrigerate it until about 30 minutes before you want to bake it. Let the casserole sit out 30-60 minutes before baking to come closer to room temperature. Bake as the recipe states.
Can you freeze this casserole?
Yes!Make up the casserole up to the point of baking.Wrap it well with plastic wrap, then wrap again in aluminum foil. Freeze for up to 2 months. Remove the casserole from the refrigerator the day before you want to bake it. Let the casserole sit out 30-60 minutes before baking to come closer to room temperature. Bake as the recipe states, but it may take a little bit longer depending on how cold the casserole is. Make sure it is heated through the middle and bubbly around the edges.
What to Serve With a Casserole
If you’re serving a casserole for dinner, many times the casserole contains your veggies, protein and carbs right in it. So what can you serve? We like to serve some homemade rolls, a side salad and sometimes fresh fruit.
Other Casserole Recipes
- Beef: Amish Yumasetti
- Chicken: Chicken Tetrazzini
- Italian: Baked Ziti
- Quick: Lasagna Noodle Casserole
Philly Cheesesteak Casserole
- 1 pound penne pastas or rotini pasta (cooked)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 green pepper (chopped)
- 1 pound very thinly sliced steak
- salt and pepper to taste
- 1 tablespoon Worchestire sauce
- 18 ounces creamy mushroom soup - not condensed! (1 can - we used Progresso)
- 1 cup beef broth
- 1/2 teaspoon ground thyme (or three sprigs of fresh thyme)
- 1 ½ cup shredded provolone cheese (or mozzarella or white American)
- Preheat oven to 375 degrees Fahrenheit.
- Cook the pasta according to package directions. Drain the pasta and set aside.
- 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.
- Add in thinly sliced steak, salt, pepper, and Worchestire sauce. Continue cooking until steak is no longer pink.
- In a large bowl, add in all ingredients except for the cheese.
- Mix ingredients and add into a well-greased 9x13 baking dish.
- Top casserole with provolone cheese.
- Bake for 20-25 minutes, or until cheese is bubbly and melted.
- Serve warm.