Philly Cheesesteak Casserole

 

Philly Cheesesteak Casserole

If you love the traditional Philly cheesesteak however need a less complicated, baked version that’s best for feeding a crowd or meal prep, this Philly Cheesesteak Casserole is your pass-to comfort dish. Packed with tender beef, sautéed peppers and onions, and gooey melted cheese, it’s everything you adore about a sandwich—without the hassle of bread.

Ingredients (Serves four–6)

1 lb (450g) thinly sliced ribeye steak or sirloin

1 massive onion, thinly sliced

1 inexperienced bell pepper, thinly sliced

1 crimson bell pepper, thinly sliced

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to flavor

1 teaspoon paprika (optionally available, for smoky flavor)

8 oz. (225g) cream cheese, softened

½ cup bitter cream

1 teaspoon Dijon mustard

1 cup shredded provolone or mozzarella cheese

½ cup shredded cheddar cheese (non-compulsory, for extra taste)

2 cups cooked pasta or cubed French bread (for a baked base)

Instructions

1. Preheat the oven to 375°F (one hundred ninety°C). Grease a nine×thirteen-inch baking dish gently with cooking spray or butter.

2. Cook the greens: Heat olive oil in a huge skillet over medium-high warmness. Add the onions and bell peppers. Sauté for five–7 minutes till smooth and slightly caramelized. Add garlic and prepare dinner for some other 1 minute. Remove greens from the pan and set apart.

3. Cook the beef: In the equal skillet, add the thinly sliced steak. Season with salt, pepper, and paprika. Sauté till simply browned but nonetheless gentle, approximately three–five minutes. Remove from heat.

4. Prepare the creamy cheese combination: In a medium bowl, combine softened cream cheese, bitter cream, and Dijon mustard. Stir till clean. Taste and modify salt and pepper if needed.

 5. Assemble the casserole: In your prepared baking dish, layer half of the cooked pasta or bread cubes at the lowest. Spread half of of the cream cheese mixture over the base. Add half of of the cooked steak and half of the sautéed veggies. Sprinkle a layer of provolone (and cheddar if using) on top. Repeat the layers with the final substances, finishing with a generous layer of cheese.

6. Bake: Place the casserole in the preheated oven and bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and barely golden.

7. Serve: Allow the casserole to rest for five minutes earlier than serving. This allows it set and makes it less difficult to reduce into quantities. Pair it with a easy inexperienced salad for a whole meal.

Tips & Variations

Vegetable options: Add mushrooms, banana peppers, or jalapeños for extra flavor.

Cheese change: Swiss cheese or American cheese works nicely if you want a extra traditional Philly cheesesteak taste.

Low-carb alternative: Skip the pasta or bread and layer over cauliflower rice for a keto-pleasant casserole.

Make ahead: You can collect the casserole an afternoon earlier, cover it, and bake it whilst ready to serve.

This Philly Cheesesteak Casserole captures all of the taste of the enduring sandwich in a convenient, cheesy, baked dish. Perfect for weeknight dinners, potlucks, or any time you crave that savory, melty goodness.