If you love the savory flavors of a classic Philly cheesesteak but want an easy oven-baked dinner, this Philly Cheesesteak Casserole is a great way to turn those flavors into a hearty family meal. The version from The Fervent Mama uses ground beef or shaved steak with onions, red and green bell peppers, mushrooms, cream cheese, beef broth, mozzarella, and provolone, then bakes everything at 375°F until the cheese is melted and bubbly.
This expanded version keeps that creamy, cheesy foundation while adding a little extra seasoning and technique to create a deeply savory beef mixture with tender vegetables and plenty of melted cheese.
It is perfect for weeknight dinners, potlucks, meal prep, or serving to a crowd. You can eat it directly from the casserole dish for a lower-carb meal or spoon it onto toasted hoagie rolls, pasta, rice, or roasted potatoes.
Why You’ll Love This Philly Cheesesteak Casserole
You get the familiar combination of beef, peppers, onions, mushrooms, and melted cheese without having to assemble individual sandwiches.
Cream cheese gives the beef mixture a creamy texture while beef broth prevents the casserole from becoming dry.
Using both provolone and mozzarella provides plenty of melt while keeping the recognizable cheesesteak flavor.
It is also very flexible. The original recipe notes that you can use thinly sliced ribeye or sirloin instead of ground beef, add mushrooms or jalapeños, and even serve the casserole over rolls, pasta, or rice.
Ingredients
For the Beef
- 1 pound ground beef, preferably 85–90% lean
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
For the Vegetables
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 ounces white or cremini mushrooms, sliced
- 3 garlic cloves, finely minced
For the Creamy Filling
- 8 ounces cream cheese, softened
- ½ cup low-sodium beef broth
- 1 teaspoon Dijon mustard, optional
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
For the Cheese Topping
- 1 cup shredded mozzarella cheese
- 1 cup shredded or sliced provolone cheese
For Garnishing
- Chopped fresh parsley
- Freshly cracked black pepper
- Extra provolone or mozzarella, optional
How to Make Philly Cheesesteak Casserole
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with cooking spray or butter.
The original recipe also uses a 9×13-inch dish and bakes the casserole at 375°F.
2. Prepare the Vegetables
Dice the onion and bell peppers into relatively small pieces.
Slice the mushrooms evenly.
Keeping the vegetables similar in size helps everything cook evenly and makes the finished casserole easier to serve.
3. Heat the Skillet
Place a large skillet over medium-high heat.
Add the olive oil.
4. Brown the Ground Beef
Add the ground beef.
Break it into small crumbles with a wooden spoon or spatula.
Cook for approximately 6–8 minutes, until browned and no pink remains.
Ground beef should reach 160°F (71°C).
5. Drain Excess Grease
If the beef has released a lot of fat, carefully drain most of it from the skillet.
Leave a small amount behind for flavor.
6. Add the Onion and Peppers
Add the diced onion, green bell pepper, and red bell pepper.
Cook for approximately 4–5 minutes, stirring occasionally.
The vegetables should begin softening but still retain some texture.
7. Add the Mushrooms
Add the sliced mushrooms.
Continue cooking for approximately 4–5 minutes.
The mushrooms will release moisture before beginning to brown.
Continue cooking until much of that moisture has evaporated.
This helps prevent a watery casserole.
8. Add the Garlic
Stir in the minced garlic.
Cook for approximately 30–60 seconds, until fragrant.
9. Season the Filling
Add salt, black pepper, garlic powder, onion powder, smoked paprika, oregano, and red pepper flakes if using.
Stir well.
10. Add Worcestershire
Pour in the Worcestershire sauce.
Cook for approximately 1 minute.
This adds extra savory depth to the beef.
11. Add Beef Broth
Pour in the beef broth.
Stir and scrape up any browned bits from the bottom of the skillet.
Let the mixture simmer for approximately 2–3 minutes.
The source recipe similarly combines the meat and vegetables with beef broth and Worcestershire before adding cream cheese.
12. Add Cream Cheese
Reduce the heat to low.
Add the softened cream cheese in several pieces.
Stir gently until completely melted and incorporated into the beef and vegetables.
13. Add Dijon
If using Dijon mustard, stir it in now.
It adds subtle tang that balances the richness of the cream cheese and provolone.
14. Check the Consistency
The mixture should be creamy but not watery.
If there is excess liquid, let it simmer for another 2–3 minutes.
If it seems unusually dry, add another splash of beef broth.
15. Transfer to the Baking Dish
Spread the creamy beef and vegetable mixture evenly across the prepared 9×13-inch baking dish.
16. Add Mozzarella
Sprinkle the mozzarella evenly over the entire surface.
17. Add Provolone
Top with shredded provolone or slightly overlapping slices.
Using provolone gives the casserole the characteristic cheesesteak-style flavor.
The original recipe specifically uses both mozzarella and provolone.
18. Bake
Place the casserole in the preheated oven.
Bake uncovered for approximately 15–20 minutes.
The cheese should become completely melted and bubbling around the edges.
19. Broil for Extra Color
For a browned cheese topping, switch the oven to broil.
Broil for approximately 1–2 minutes.
Watch carefully because the cheese can brown quickly.
20. Rest
Remove the casserole from the oven.
Let it rest for approximately 5 minutes.
This gives the creamy filling time to settle and makes serving easier.
21. Garnish
Sprinkle with chopped parsley and freshly cracked black pepper.
22. Serve
Serve hot directly from the casserole dish or spoon onto toasted rolls, rice, pasta, or potatoes.
What to Serve With Philly Cheesesteak Casserole
One of the easiest ways to serve this casserole is with warm toasted hoagie rolls.
Spoon the creamy beef mixture onto the bread and add another slice of provolone if you want an extra-cheesy sandwich.
Other excellent options include:
- Garlic bread
- Toasted baguette slices
- French fries
- Potato wedges
- Mashed potatoes
- White rice
- Buttered noodles
- Roasted vegetables
- Caesar salad
- Garden salad
For a lower-carb meal, serve it with roasted broccoli, cauliflower, green beans, zucchini, or a fresh salad.
Tips for the Best Philly Cheesesteak Casserole
Brown the beef thoroughly before adding the vegetables.
Drain excess grease.
Cook the mushrooms until their released moisture evaporates.
Do not overcook the peppers—they should still have a little texture.
Use softened cream cheese so it melts easily.
Keep the heat low when adding cream cheese.
Use provolone for the most recognizable cheesesteak flavor.
Freshly shredded cheese generally melts more smoothly.
Let excess broth reduce before baking.
Rest the casserole for several minutes before serving.
Easy Recipe Variations
Steak Philly Cheesesteak Casserole
For a version closer to a traditional cheesesteak, replace the ground beef with 1–1½ pounds thinly sliced ribeye or sirloin.
Cook the meat quickly over high heat, remove it from the pan, prepare the vegetables, then return the steak before adding the cream cheese.
The source recipe specifically suggests thinly sliced ribeye or sirloin as an alternative to ground beef.
Loaded Philly Cheesesteak Casserole
Add:
- Extra mushrooms
- Jalapeños
- Bacon
- Extra onions
- Pepper Jack cheese
Philly Cheesesteak Pasta Bake
Cook 8–12 ounces pasta until just al dente.
Fold it into the creamy beef mixture before transferring everything to the baking dish.
Add the cheeses and bake until bubbling.
The original recipe lists adding cooked pasta as one of its variations.
Spicy Philly Casserole
Add sliced jalapeños and red pepper flakes.
Replace part of the provolone with pepper Jack.
Extra Cheesy Version
Add white American cheese or additional mozzarella to the beef mixture before baking.
Low-Carb Philly Casserole
Serve the casserole without pasta, rice, or bread.
Pair it with cauliflower, zucchini, broccoli, or salad instead.
Chicken Philly Casserole
Replace the beef with diced chicken breast or thighs.
Cook chicken to 165°F (74°C) before assembling the casserole.
Philly Cheesesteak Potato Casserole
Layer the beef mixture over cooked roasted potatoes, top with cheese, and bake until bubbling.
How to Store Leftovers
Allow the casserole to cool before transferring leftovers to an airtight container.
Refrigerate for up to 4 days, which is also the storage guidance provided with the source recipe.
Reheat individual servings in the microwave or warm larger portions in a 350°F (175°C) oven.
If the filling becomes thick after refrigeration, add a small splash of beef broth before reheating.
The casserole can also be frozen after baking. The source recommends cooling it completely, wrapping tightly, and freezing for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use steak instead of ground beef?
Yes.
Thinly sliced ribeye or sirloin works especially well.
Cook it quickly over high heat so it stays tender.
What cheese is best for Philly cheesesteak casserole?
Provolone is an excellent choice for the classic flavor.
Mozzarella adds extra melt, while white American or pepper Jack can also be used.
Can I add mushrooms?
Absolutely.
This version includes them because they pair particularly well with beef, peppers, and provolone.
Can I make the casserole ahead?
Yes.
Prepare the beef mixture, transfer it to the baking dish, add the cheese, and refrigerate covered until ready to bake.
The source indicates the casserole can be assembled and refrigerated for up to 24 hours before baking.
Why is my casserole watery?
The vegetables may have released too much moisture.
Cook the mushrooms thoroughly and allow excess broth to reduce before assembling.
Can I make it without cream cheese?
Yes.
You can omit it for a looser, more traditional cheesesteak-style filling, although the casserole will be less creamy.
Can I add pasta?
Yes.
Mix cooked penne, rotini, shells, or egg noodles into the beef mixture before baking.
Can I serve it on hoagie rolls?
Absolutely.
Spoon the casserole filling onto toasted hoagie rolls for a cheesesteak-inspired sandwich presentation.
Final Thoughts
This Philly Cheesesteak Casserole combines browned beef, onions, peppers, mushrooms, garlic, cream cheese, beef broth, mozzarella, and provolone in one rich and comforting baked dinner.
The source recipe keeps the method especially simple: brown the beef, sauté the vegetables, stir in broth and cream cheese, cover everything with cheese, and bake until bubbly.
For the best results, cook away excess moisture from the vegetables, keep the beef mixture creamy rather than watery, and finish with plenty of melted provolone. Serve it as a casserole, spoon it over rice or pasta, or pile it onto toasted hoagie rolls for the full cheesesteak experience.