Philly Cheesesteak Casserole


This Philly Cheesesteak Casserole has all the flavors of a favorite melted beef and cheese sandwich but in an easy one-pot skillet meal, ready in 30 minutes!

How do you take the classic flavors of a Philly cheesesteak and make it even more convenient? Make it into a casserole! This recipe is extremely simple to whip together on a busy weeknight and can even be made ahead as a freezer meal.

A beef and pepper casserole in a skillet with half covered in melted cheese.

You’ll still get the beefy flavors with sautéed peppers and onions, along with melted gooey cheese, but you can skip the bun and just make everything in one pot. Not only will you save money and time using ground beef instead of shaved ribeye, but with three different kinds of cheese, you’ll savor every delicious creamy bite!

How to make Philly cheesesteak casserole

  1. Cook ground beef in a medium skillet until browned. Then add seasoning – salt, garlic powder, onion powder, pepper and Worcestershire sauce.
  2. Add sliced bell peppers and onions and cook until softened.
  3. Stir in cream cheese.
  4. Time for more cheese. Transfer to a casserole dish (or keep in the same skillet if oven proof), draining off any excess liquid. Cover the top of the casserole with sliced provolone cheese. Sprinkle on shredded cheese.
  5. Bake at 350 degrees F for 12-15 minutes or until cheese is melted and bubbly. Sprinkle chopped parsley & red pepper flakes on top.

Pro Tip: If the skillet seems crowded when the vegetables are added, cover the skillet while they cook.

Ingredients for casserole including a plate of raw sliced bell peppers and onion, cream cheese, ground beef, provolone cheese and various spices.

What to serve with Philly Cheesesteak Casserole

While this casserole can be a meal by itself, try these serving ideas:

Philly Cheesesteak Casserole Recipe Video

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Philly Cheesesteak Casserole Ingredients

  • 2 pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes, optional
  • 1 tablespoon Worcestershire sauce
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 4 oz cream cheese, cubed
  • 8 slices provolone cheese
  • ½ cup shredded Colby Jack cheese

Philly Cheesesteak Casserole Directions

  • Philly Cheesesteak Casserole
  • Pulling out a spoonful of casserole with cheese pulling as the spoon is lifted.

    What cut of beef should I use?

    Traditionally, Philly cheesesteaks use thinly shaved ribeye steak, although top round or flank steak are sometimes used as well.

    We’re using ground beef for this recipe since it’s budget-friendly, easy to prepare, and easy to find in most grocery stores. You could also use ground turkey or ground chicken if you prefer, are looking for a lower fat option or have it on hand.

    Best cheese for philly cheesesteak casserole

    For this casserole dish, a three cheese blend is used. Cream cheese is used to create a creamy sauce for the casserole. Provolone slices cover the meat and vegetable mixture, along with a good sprinkling of shredded Colby Jack to make a cheesy gooey topping with extra flavor.

    If desired, you could substitute the cheeses with some of these options:

    • Swiss cheese
    • Cheddar cheese (Mild, medium or sharp)
    • Mascarpone cheese (in place of the cream cheese)
    • Monterey Jack cheese
    • Pepper Jack cheese
    • Cheese Whiz (some recipes use this; however it’s not a keto friendly option)
    Philly cheesesteak casserole with ground beef, red and green bell peppers in a skillet, half covered in melted cheese.

    Vegetables in a good Philly Cheesesteak

    While some will argue that traditional Philly cheesesteaks don’t have peppers, somewhere along the way, bell peppers became a consistent addition to this recipe.

    This recipe uses a mix of green bell peppers and red bell peppers, along with yellow onions. You could substitute any color pepper you’d like for the red pepper or use another green pepper. Same with onions! If you don’t have a yellow onion on hand, swap out for a purple onion or white onion.

    While this recipe doesn’t call for mushrooms, you can add them at the same time you add the peppers if you prefer.

    Storage information & meal prep instructions

    Freezer storage

    This casserole makes a great freezer meal! Prepare as directed, until you’re ready to bake the casserole. Instead, let everything cool, cover the dish with a layer of plastic wrap, then a layer of foil (or another lid), and store in the freezer for up to 3 months.

    Take the casserole out of the freezer the night before and let it thaw in the refrigerator. Bake as directed or until heated through.

    Leftover storage

    Store any leftovers in an airtight container in the refrigerator. To reheat, just put your portion on a microwave-safe plate, cover it, and microwave for 60-90 seconds or until heated through.

    Leftovers are great by themselves or loaded into bread for a Philly cheesesteak sandwich!

    Philly Cheesesteak Casserole: FAQS

    Can I add pasta to this recipe?

    Yes! To keep it keto-friendly, use a low carb pasta like hearts of palm or shirataki.

    Why does my casserole have too much liquid?

    It’s normal for the casserole to have a bit of liquid on the bottom. The vegetables release moisture as they cook. Just drain this liquid off before transferring everything to a casserole dish.

    Does any sauce go on a Philly cheesesteak?

    Philly cheesesteak does not typically have any extra sauce. The melted cheese adds extra creaminess, so no sauce is needed!

    Nutritional information & Macros

    Nutrition Information

    Philly Cheesesteak Casserole

    Servings: 6

    Amount Per Serving
    Calories 606
    Fat 47g
    Protein 37.6g
    Total Carbs 6.3g
    Net Carbs 5.4g

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    1 Comment

    1. Excellent! Easy and delicious. My non-keto hubby loved it! Worked great in a cast iron pan straight from the stove to the oven. I used coconut aminos because I didn’t have Worcestershire and it was great. This was the third recipe of yours I tried – and you are 3 for 3 with 5 stars! Thank you.

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