Okay, so I gotta say this right up front — the first time I threw this Philly Cheesesteak Casserole together, I was honestly just trying to clean out my fridge. You know how it goes… peppers getting wrinkly, an onion giving you the side-eye, that pack of ground beef you swore you’d use “tomorrow.”
But wow — this dish came out so good I had to sit there like, “Wait… did I just make something kinda amazing?”
If you’re craving something cheesy, warm, and super American comfort-food-y, this one hits the spot every time.
Why This Philly Cheesesteak Casserole Works So Well
I love this casserole because it gives you all the classic cheesesteak vibes — beefy, cheesy, pepper-y goodness — without needing a grill or a roll or, honestly, any real effort.
It’s one of those meals where you toss everything together, bake it, and boom… your kitchen smells like you planned dinner hours ahead (even when you totally didn’t).
Plus, it’s a one-pan situation. And let’s face it, sometimes I just do not feel like scrubbing pots after dinner. Not today, Satan.
Simple Ingredients You Probably Already Have
Here’s what goes into this beauty:
- 1 1/2 pounds lean ground beef
- 2 bell peppers
- 1/2 yellow onion
- 1 clove garlic
- 1 teaspoon seasoned salt
- 4 slices Provolone cheese
- 4 large eggs
- 1/4 cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Yep — that’s it. Nothing fancy, nothing weird, just real food that tastes awesome.
How I Make My Philly Cheesesteak Casserole
Alright, here’s the step-by-step in plain English, with a few notes from me because I can’t help myself:
1. Get your oven going
Set it to 350°F. Spray a 9×9 dish so nothing sticks. (Been there… it wasn’t fun.)
2. Prep your veggies
Dice the peppers and onion into small chunks. Mince that garlic.
Honestly, if your chopping looks kinda uneven — who cares? It all cooks down.
3. Cook the beef
Warm your skillet over medium heat, toss in the ground beef, and break it apart as it cooks.
4. Add the veggies
When the beef is still pink but crumbled, throw in the peppers, onion, garlic, and seasoned salt.
Stir until everything softens and smells like heaven.
5. Drain and transfer
Drain the grease — carefully, please — then pour everything into your baking dish.
6. Add the cheese
Tear up your Provolone slices and drop the pieces over the beef mix.
This part always looks messy, but trust me, it melts into a perfect blanket later.
7. Make the egg mix
Whisk together the eggs, heavy cream, hot sauce, and Worcestershire.
It should look smooth and kinda creamy.
8. Pour and bake
Pour it over the beef. Pop the dish into the oven.
Bake for about 35 minutes, or until the eggs are fully set.
9. Wait a sec
Let it rest for five minutes. That little pause helps it slice cleanly (or at least cleaner).
Tips to Make It Even Quicker
- Use frozen diced peppers and onions — no judgment, I do it on busy nights.
- Swap Provolone for shredded mozzarella if that’s what you’ve got.
- Make it ahead and reheat for school nights, work nights, or those “I can’t even” days.
Plus, leftovers taste even better the next day. I don’t know the science, but it’s true.
How I Like to Serve It
Some people eat it plain, but I love adding:
- A scoop of mashed potatoes
- Garlic bread (don’t judge me)
- A quick side salad if I’m pretending to be balanced
It also works great in a tortilla or on a toasted bun if you want a cheesesteak vibe without the work.
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