Here’s a hearty comfort-food favorite: a simple Philly Cheesesteak Casserole that’s rich, creamy and loaded with gooey melted cheese. Thinly sliced steak and diced, pre-cooked vegetables are combined with cream cheese, mozzarella and Monterey Jack, then baked until bubbling — the perfect cozy dinner.
This recipe does ask for a little extra prep — sautéing the vegetables and cooking the steak before combining everything — but the result is well worth it. The casserole becomes a satisfying main dish, full of savory flavor and creamy texture. It also freezes exceptionally well for meal prep: portion into containers, freeze, and reheat in the microwave for a quick lunch. When reheated, the cheese stays melty and the sauce retains its creaminess without separating.
What type of steak should I use for Philly Cheesesteak?
Traditional Philly cheesesteaks often use ribeye because of its tenderness, but that can be pricey. Skirt steak, flank, or other cuts work well too — just slice them thinly. Tenderness will vary by cut, so choose according to your budget and preference.
What type of cheese goes on a Philly Cheesesteak?
Classic options include American cheese, Cheez Whiz or provolone, but milder cheeses like mozzarella and Monterey Jack make a great, melty topping for this casserole.
If you like to prep meals ahead, this casserole is ideal: it reheats beautifully and serves as a protein-packed, all-in-one meal. Enjoy!
Happy Low Carbing!
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Philly Cheesesteak Casserole
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Total Time
- 35 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 4
- Calories
- 543
- Author
- Karami Urbanoski
Ingredients
- 1 lb steak of choice sliced
- 1 can sliced mushrooms (drained)
- 1/2 cup diced white onion
- 1/2 cup diced red, yellow or green peppers
- 2 tbsp olive oil
- 3 tbsp butter
- 2 oz cream cheese
- 1 clove garlic – pressed (optional)
- 1/2 cup mozzarella – grated
- 1/2 cup Monterey Jack – grated
Instructions
-
Slice the vegetables and cut the steak into thin strips or small pieces; thinner slices cook faster.
-
Preheat the oven to 350°F (175°C).
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In a medium pan, melt 1 tbsp butter and sauté the peppers, onions, garlic and mushrooms over medium heat until soft. Transfer to a bowl.
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In the same pan, add the olive oil and cook the steak strips until no pink remains. Combine with the cooked vegetables.
-
Return the pan to the stove, add 2 tbsp butter and the cream cheese. Warm until the cream cheese melts and can be whisked with the butter into a smooth sauce.
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Stir the cooked veggies and steak into the cream cheese sauce, then transfer the mixture to a 7×8-inch casserole dish (an 8×8 will work, but may brown faster).
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Top with grated mozzarella and Monterey Jack cheese.
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Bake uncovered in the preheated oven for 10–15 minutes. Check at 10 minutes — when the cheese is lightly browned, it’s done. If needed, bake another 3–5 minutes to achieve a golden top.
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Note: Using a larger or smaller casserole dish will change the bake time; a larger dish spreads the mixture thinner and will brown faster, but the final dish will remain delicious.
Nutrition Information
All nutrition information is an estimate based on a third-party calculator. Actual values will vary by ingredients, brands, portion sizes and preparation methods.
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