Philly cheesesteak casserole is a rich, comforting twist on the classic sandwich, baked into a cheesy, bubbling dish that feeds a crowd. It’s hearty, quick to make, and totally satisfying.
Each bite delivers tender steak, sweet caramelized onions, and gooey melted cheese, wrapped in creamy indulgence. Perfect for busy weeknights or casual gatherings, this recipe is a flavor-packed winner.
What You’ll Need for This Irresistible Philly Cheesesteak Casserole
- Sirloin steak – Sliced thin, it brings savory, juicy flavor as the protein-packed centerpiece of this dish.
- Bell peppers – Their natural sweetness complements the richness of the meat and adds a pop of color.
- Onion – When sautéed, it mellows into a caramelized, savory-sweet base that deepens the casserole’s flavor.
- Cream cheese – Creates a luscious, creamy texture that ties all the ingredients together beautifully.
- Cheddar cheese – Adds sharp, bold flavor and golden meltiness to the casserole’s cheesy crown.
- Mozzarella cheese – Offers stretchy, creamy indulgence that balances the sharper cheddar.
- Half-and-half – Blends seamlessly into the sauce, enriching the cream cheese base without being too heavy.
- Garlic – Delivers that essential aromatic punch to elevate the whole dish.
- Butter – Used to sauté, it lends a rich base flavor that makes everything taste more indulgent.
How to Bring It All Together: Philly Cheesesteak Casserole in a Few Steps
Start by browning thinly sliced sirloin in a hot, buttered skillet, seasoning it simply with salt and pepper. Remove and set aside once it’s just cooked through.
Next, toss in the onions, peppers, and garlic. Let them soften and sweeten before stirring in cream cheese and half-and-half to build a creamy, savory sauce.
Return the steak to the pan, along with half of both cheeses. Give everything a good stir to combine, then pour the mixture into a baking dish.
Top with the remaining cheeses and bake until it’s bubbling and golden on top. Let it rest slightly before digging in for maximum cheesy stretch and flavor.
Tips & Twists to Make It Your Own
This casserole is flexible and forgiving. Swap sirloin for shaved ribeye or even ground beef if you’re looking for something more budget-friendly. Want more heat? Add jalapeños or a sprinkle of red pepper flakes to the sautéed veggies.
For a low-carb twist, serve it in lettuce wraps or over cauliflower rice. Craving crunch? Top with crispy fried onions or crushed hoagie rolls for a play on the original sandwich texture.
Don’t overcook the steak—get it just to medium-rare before baking to keep it tender. And always shred your cheese fresh for the best melt and flavor.
Keeping the Goodness Going: How to Store Leftovers
Leftovers can be a lifesaver. Let your casserole cool completely, then store in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individual portions in shallow containers. They’ll keep for up to 3 months and make excellent ready-to-reheat meals.
To reheat, warm in a 350°F oven for about 15 minutes or until heated through. A skillet over medium heat also works well—just cover to trap moisture. For a quick fix, microwave in short bursts, stirring occasionally for even heating.
Philly Cheesesteak Casserole
Ingredients
- 2 large bell peppers sliced
- 1/4 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 cup shredded mozzarella cheese divided
- 1/2 teaspoon kosher salt
- 2 cloves garlic minced
- 1 large onion chopped
- 1/2 cup cream cheese
- 2 pounds sirloin steak thinly sliced
- 1 cup shredded cheddar cheese divided
- 1/4 cup plus 2 tablespoons half-and-half or heavy cream
Instructions
- Preheat your oven to 350°F (180°C).
- Place the butter in a non-stick skillet and warm it over medium heat. Once melted and hot, introduce the sliced sirloin steak, seasoning it with salt and pepper. Cook until the meat is browned and no longer pink, then remove it from the pan.
- Into the same skillet, add the bell peppers, chopped onion, and minced garlic. Sauté for 4 to 5 minutes, or until the vegetables are tender. Stir in the cream cheese and half-and-half, blending thoroughly. Bring the mixture to a gentle simmer and continue cooking for an additional 5 minutes.
- Return the steak to the skillet and incorporate half of the cheddar and mozzarella cheeses. Mix well to combine.
- Transfer the combined mixture into a greased 9×13-inch baking dish. Scatter the remaining shredded cheeses over the top.
- Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and golden brown.
Notes
For longer storage, freeze in a shallow container for a maximum of 3 months.
Reheat either in a 350°F oven, on the stove over medium-high heat, or in the microwave in 30-second bursts.
