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Philly Cheesesteak Casserole Recipe

All the amazing flavors of a Philly cheesesteak sandwich transformed into a family-friendly casserole that's way less messy to eat! My husband says this is better than the real thing (don't tell him I used a shortcut with the frozen peppers). The kids love it because it's basically meat, cheese, and bread—their favorite food groups!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef sirloin or ribeye steak thinly sliced
  • 1 large green bell pepper sliced
  • 1 large onion sliced
  • 8 ounces mushrooms sliced
  • 3 tablespoons butter divided
  • 3 cloves garlic minced
  • 1/4 cup Worcestershire sauce
  • 1 8-ounce package cream cheese, softened
  • 1/2 cup beef broth
  • 12 slices provolone cheese
  • 4 hoagie rolls cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat your oven to 375°F and grease a 9x13-inch baking dish.
  2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced steak and season with salt and pepper. Cook until browned, about 5-7 minutes, then transfer to a plate.
  3. In the same skillet, add the remaining tablespoon of butter and cook the bell pepper, onion, and mushrooms until softened, about 8 minutes. Add the garlic and cook for another minute until fragrant.
  4. Return the steak to the skillet and add the Worcestershire sauce. Stir everything together and cook for 2 more minutes.
  5. In a medium bowl, mix together the softened cream cheese and beef broth until smooth and creamy.
  6. Spread the cubed hoagie rolls evenly across the bottom of your prepared baking dish. Pour the cream cheese mixture over the bread, then top with the steak and vegetable mixture.
  7. Layer the provolone cheese slices over the top, covering the entire casserole.
  8. Bake for 25-30 minutes until the cheese is melted and bubbly and starting to brown. Let it cool for 5 minutes before digging in!