This Philly Cheesesteak Casserole transforms the iconic sandwich into an easy family dinner – all those classic flavours of tender beef, peppers, onions, and melted provolone in one satisfying bake!
If you love hearty casseroles like my Cheeseburger French Fry Casserole and Mac and Cheese Meatloaf Casserole, this Philly cheesesteak version is going to become a regular favourite!
I created this recipe when I was craving a proper Philly cheesesteak but wanted something I could make for the whole family without assembling individual sandwiches. All those gorgeous flavours – the savoury beef, sweet peppers and onions, melted cheese – work brilliantly layered in a baking dish with a creamy custard that holds everything together.
What makes this different from just deconstructed sandwiches is the egg and cream mixture poured over the top before baking. It creates this lovely rich base that binds everything together whilst keeping the whole dish moist and flavourful. Plus, you can have it on the table in about an hour with minimal fuss.
Why You’re Going To Love This Recipe
- All the sandwich flavours – without the faff of making individual ones.
- Feeds a crowd easily – perfect for family dinners or casual gatherings.
- Ready in an hour – straightforward prep and baking.
- Customisable – add mushrooms, use different peppers, or swap the cheese.
- Great for meal prep – reheats beautifully throughout the week.
- Proper comfort food – hearty, satisfying, and always popular.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Putting It Together
- Handy Tips
- Questions You Might Have
- More Hearty Casseroles
What You Need
Simple ingredients create this crowd-pleasing casserole!
Note: Full measurements and complete instructions are in the recipe card at the bottom.
- Ground beef – I use about 680g for this size dish. You could use actual steak cut into thin strips for a more authentic feel, though mince is easier and more budget-friendly.
- Bell peppers – use a mix of colours for visual appeal. Green is traditional, but red and yellow add sweetness.
- Onion – a large one, chopped. White or brown both work well.
- Garlic – fresh minced garlic adds loads of flavour.
- Seasoned salt – brings everything together nicely.
- Provolone cheese – the classic choice for Philly cheesesteaks. You could use Swiss or mozzarella if you prefer.
- Eggs – bind everything together with the cream.
- Heavy cream – creates that rich, custard-like base. Double cream works perfectly.
- Worcestershire sauce – adds depth and umami.
Putting It Together
This comes together in straightforward layers!
Note: Pop down to the recipe card for exact quantities and the complete method.
Brown the beef and vegetables
Heat your oven to 180°C (350°F). In a large frying pan over medium-high heat, start browning your beef. When it’s about halfway done, add your chopped peppers and onions. Keep cooking until the beef is completely browned and the vegetables have started to soften. Add the garlic and seasoned salt, cooking for another 30 seconds until fragrant. Drain off any excess fat.
Layer in the dish
Grease a 23x23cm (9×9-inch) baking dish well. Spread your beef and vegetable mixture evenly across the bottom. Lay the provolone slices over the top, covering as much of the meat as possible.
Add the custard mixture
In a bowl, whisk together the eggs, cream, and Worcestershire sauce until well combined. Pour this mixture evenly over the meat and cheese in the baking dish – it will seep down through the layers and create a lovely rich base.
Bake
Pop it in the oven for 35-40 minutes until the custard is set and the top is golden. You’ll know it’s done when the centre doesn’t jiggle when you gently shake the dish.
Serve
Let it rest for 5 minutes before cutting into squares. Serve while it’s lovely and hot!
Handy Tips
Little tricks to make this casserole even better:
- Drain the beef well – excess grease makes the casserole oily.
- Don’t skip the resting time – those 5 minutes help it set so you get clean slices.
- Add mushrooms – sauté sliced mushrooms with the peppers for extra flavour.
- Use real steak – cut thin strips of sirloin or ribeye for a more authentic Philly experience.
- Try different cheeses – Swiss, mozzarella, or even cheddar all work well.
- Add more veg – courgette or extra peppers bulk it out nicely.
- Season generously – taste your meat mixture before layering and adjust seasoning.
- Storage – keeps in the fridge for up to 3 days in a sealed container.
- Reheating – cover with foil and warm in a moderate oven until heated through.
- Freezing – wrap individual portions and freeze for up to 2 months.
Questions You Might Have
Can I use steak instead of mince?
Absolutely! Thinly sliced ribeye or sirloin is more traditional. Just cook it quickly over high heat until browned, then proceed with the recipe.
What if I don’t have provolone?
Swiss cheese is the classic alternative, though mozzarella or even cheddar work well. Use whatever melting cheese your family enjoys.
Can I make this ahead?
You can brown the beef and vegetables in advance and store them in the fridge. When ready to bake, layer everything and mix up the custard fresh, then bake as directed.
Is there a low-carb version?
This recipe is already quite low in carbs! If you want to reduce it further, you could skip the Worcestershire sauce or use a sugar-free version.
My custard didn’t set – what happened?
Make sure you’re baking it long enough. The centre should be firm when done. If it’s still wobbly after 40 minutes, give it another 5-10 minutes.
Can I double this recipe?
Yes! Use a 9×13-inch dish instead and increase the baking time slightly. You might need an extra 10-15 minutes.
What’s the best way to serve this?
It’s delicious on its own, but also lovely with a simple green salad, roasted vegetables, or garlic bread for mopping up any sauce.
Philly Cheesesteak Casserole
All the classic Philly cheesesteak flavours – seasoned beef, peppers, onions, and melted provolone – layered in a baking dish with a rich egg custard base!
Course: Dinner, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 4
Ingredients
- 680g ground beef
- 2 bell peppers, chopped (use different colours)
- ½ large onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon seasoned salt
- 8 slices provolone cheese
- 4 large eggs
- 60ml heavy cream (double cream)
- 2 teaspoons Worcestershire sauce
Cook Mode: Prevent your screen from going dark
Instructions
- Preheat your oven to 180°C (350°F). Grease a 23x23cm (9×9-inch) baking dish.
- In a large frying pan over medium-high heat, start browning the beef. When it’s about halfway browned, add the chopped peppers and onions. Continue cooking until the beef is completely browned and the vegetables have softened.
- Add the garlic and seasoned salt to the pan. Cook for another 30 seconds until fragrant, then drain off any excess grease.
- Spread the beef and vegetable mixture evenly in the bottom of your prepared baking dish.
- Lay the provolone slices over the top of the meat, covering as much as possible.
- In a bowl, whisk together the eggs, cream, and Worcestershire sauce until well combined.
- Pour the egg mixture evenly over the meat and cheese in the baking dish.
- Bake for 35-40 minutes until the custard is set and the top is golden. The centre shouldn’t jiggle when you gently shake the dish.
- Let rest for 5 minutes before cutting into squares. Serve hot!
Notes
HELPFUL TIPS
- Drain beef well to avoid excess grease.
- Let it rest for 5 minutes before cutting for clean slices.
- Add mushrooms – sauté with the peppers for extra flavour.
- Use real steak – thin strips of ribeye or sirloin are more authentic.
- Try different cheeses – Swiss, mozzarella, or cheddar all work.
- Add more vegetables – courgette or extra peppers are lovely.
- Season well – taste the meat mixture before layering.
- Storage – refrigerate for up to 3 days.
- Reheating – cover with foil and warm in a moderate oven.
- Freezing – wrap portions individually, freeze for up to 2 months.
Nutrition information is provided as a courtesy only and should be viewed as an estimate not a guarantee.
