Description
Philly Cheesesteak Casserole delivers all the classic sandwich flavors in a hearty baked dish that brings comfort straight to your dinner table. Packed with tender beef, melted cheese, and savory peppers, this crowd-pleasing recipe turns a beloved sandwich into a satisfying meal everyone will devour.
Ingredients
Scale
Main Protein:
- 10 ounces (280 grams) thinly sliced ribeye steak or flank steak
Vegetables and Aromatics:
- 1 onion
- 1 bell pepper
- 2 cloves garlic
- 1 cup cauliflower rice (optional, for low-carb version)
Cheese and Dairy:
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup heavy cream
Liquids and Seasonings:
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- Salt and pepper to taste
Garnish:
- Chopped parsley (optional)
Instructions
- Fire up your oven to 375°F (190°C) while preparing a 9×13-inch baking dish with a light olive oil spray.
- Slice 10 oz of ribeye steak into thin strips, ensuring each piece is roughly 2 inches long and consistently cut.
- Chop 1 onion and 1 bell pepper into thin, uniform strips that will cook evenly and quickly.
- Mince 2 cloves of garlic to release their aromatic essence into the dish.
- Heat 2 tablespoons olive oil in a large skillet over medium temperature, allowing the pan to warm gradually.
- Sauté the onion and bell pepper for 5 minutes, stirring occasionally until they soften and become slightly translucent.
- Add minced garlic and cook for an additional 1-2 minutes, releasing its fragrant notes without burning.
- Increase skillet heat to medium-high and introduce the steak strips, cooking 5-7 minutes until they achieve a nice golden-brown exterior.
- Pour in 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, and season with salt and pepper to taste.
- Allow the mixture to simmer for 5 minutes, letting the liquid reduce and concentrate the flavors.
- Optional: Spread 1 cup cauliflower rice across the bottom of your prepared baking dish for a low-carb foundation.
- Transfer the steak and vegetable mixture into the baking dish, spreading it evenly across the surface.
- Drizzle ½ cup heavy cream over the entire casserole for added richness.
- Sprinkle 2 cups shredded provolone and 1 cup mozzarella cheese generously across the top.
- Bake in the preheated oven for 15-20 minutes until the cheese melts completely and develops a golden, bubbly crust.
- Remove from oven and let rest for 3-4 minutes to allow flavors to settle.
- Optional: Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve immediately while the cheese remains hot and stretchy.
Notes
- Use thin-sliced ribeye or sirloin steak for the most tender and flavorful result.
- Drain excess liquid from the steak mixture to prevent a watery casserole texture.
- For a low-carb version, stick with cauliflower rice instead of traditional rice or pasta.
- Pat the steak dry before cooking to ensure proper browning and better caramelization of the meat.
- Prep Time: 13-19 minutes
- Cook Time: 15-20 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 372 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 95 mg