This Philly cheesesteak casserole is loaded with tender steak, sautéed peppers and onions, and melted provolone cheese for a hearty dinner the whole family will love.
If you love a good Philly cheesesteak sandwich, this casserole version is about to become your new go-to weeknight dinner. All those classic flavors — thinly sliced steak, caramelized onions, sweet peppers, and gooey melted cheese — piled into one dish and baked until bubbly. No hoagie roll needed.
This Philly cheesesteak casserole takes everything you love about the iconic sandwich and turns it into an easy, crowd-pleasing baked dish that feeds the whole family. The steak stays tender, the vegetables get soft and slightly sweet from the oven, and that layer of melted provolone on top is absolutely irresistible.
It’s the kind of meal that looks like you spent hours in the kitchen. But the truth is, it comes together in about 45 minutes from start to finish. Quick enough for a Tuesday night. Good enough for company on a Saturday.
WHY YOU’LL LOVE THIS PHILLY CHEESESTEAK CASSEROLE
This isn’t your average casserole. The combination of savory beef, tender vegetables, and creamy cheese creates something special. The egg noodles soak up all those delicious juices from the steak and peppers, and every bite has that unmistakable Philly cheesesteak flavor.
What really makes this recipe a winner is how simple the ingredient list is. No hard-to-find items. No fancy techniques. You’re working with straightforward pantry staples and fresh vegetables that come together fast.
And the leftovers? They might actually be better than the first serving. The flavors have time to meld together overnight, and a quick reheat brings everything back to life. It’s the perfect make-ahead dinner for busy families.
PHILLY CHEESESTEAK CASSEROLE INGREDIENTS
You’ll need:
- 12 ounces egg noodles
- 2 tablespoons olive oil, divided
- 1½ pounds sirloin steak, thinly sliced against the grain
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced (optional but adds color)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 ounces cream cheese, softened and cubed
- 8 slices provolone cheese
- Fresh parsley for garnish (optional)
WHAT IS THE BEST STEAK FOR PHILLY CHEESESTEAK CASSEROLE?
The best choices for this casserole include sirloin steak, flank steak, or ribeye. Sirloin is what we recommend because it’s flavorful, reasonably priced, and slices beautifully into thin strips.
Ribeye has more marbling, which means more fat and more flavor. It’s a great option if you want a richer-tasting casserole and don’t mind spending a bit extra.
Flank steak is leaner but still works well when sliced thin against the grain. The key with any cut is slicing it as thin as you can. Pop the steak in the freezer for about 15 to 20 minutes before slicing — this firms it up and makes it much easier to get those paper-thin pieces.
You could also use shaved steak from the deli counter or pre-sliced stir-fry beef if you want to save time. Both work well and cut down on prep considerably.
HOW TO SLICE STEAK FOR THIS RECIPE
Getting thin, tender slices of beef starts with cutting against the grain. Look at the surface of the steak and find the direction the muscle fibers are running. You’ll see long lines going one way. Position your knife perpendicular to those lines and cut across them.
This shortens the fibers and makes each piece of steak much more tender when you bite into it. Slicing with the grain leaves the fibers long and intact, which makes the meat chewy.
Aim for slices about ⅛ to ¼ inch thick. Thinner is better here because the steak is going to cook quickly in a hot skillet before everything goes into the casserole.
PHILLY CHEESESTEAK CASSEROLE SUBSTITUTIONS AND ADDITIONS
STEAK: As mentioned above, sirloin, flank, or ribeye all work. For a more budget-friendly version, thinly sliced roast beef from the deli counter is a quick shortcut that still tastes great. Ground beef is another option — brown it up the same way you would for any casserole and season well.
PEPPERS: Green bell peppers are classic for a Philly cheesesteak, but red, orange, or yellow peppers add sweetness and color. Using a mix gives you the best of both worlds. Banana peppers or jarred pepperoncini are nice additions if you like a little tang.
ONION: Yellow onion is the standard here, but sweet Vidalia onion brings an extra layer of sweetness that pairs perfectly with the steak. White onion works fine, too.
CHEESE: Provolone is traditional and melts beautifully. You could also use white American cheese for that classic cheesesteak shop flavor, or go with mozzarella for extra stretch. A combination of provolone and mozzarella is a popular choice.
PASTA: Egg noodles are the go-to for this casserole, but penne, rotini, or rigatoni all work. Any short, sturdy pasta shape that can hold up to the thick sauce and chunks of beef will do.
MUSHROOMS: Sliced mushrooms are a popular add-in for cheesesteak lovers. Sauté about 8 ounces of sliced button or baby bella mushrooms along with the peppers and onions.
SPICE: A pinch of red pepper flakes added to the vegetables while they cook gives the casserole a subtle kick. Hot sauce drizzled on individual servings is another easy way to add heat without changing the whole dish.
HOW TO MAKE PHILLY CHEESESTEAK CASSEROLE
STEP ONE: Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
STEP TWO: Cook the egg noodles according to package directions until al dente. Drain and set aside. You want the noodles slightly underdone since they’ll continue cooking in the oven.
PRO TIP: Cook the pasta one to two minutes less than the package suggests. The noodles will absorb liquid and soften further while the casserole bakes. Starting with al dente pasta prevents mushy noodles in the final dish.
STEP THREE: While the pasta cooks, heat one tablespoon of olive oil in a large skillet over medium-high heat. Season the sliced steak with half a teaspoon of salt and the black pepper. Add the steak to the hot skillet in a single layer and cook for about one to two minutes per side, just until browned. Don’t overcook the beef at this stage — it will finish cooking in the oven.
Work in batches if needed so the pan doesn’t get crowded. Overcrowding the skillet causes the meat to steam instead of sear, and you’ll miss out on all that beautiful browning. Remove the steak to a plate and set aside.
OUR RECIPE DEVELOPER SAYS Searing the steak in small batches over high heat is what gives you those caramelized, flavorful edges. If you dump all the meat in at once, the temperature drops and you end up with gray, steamed beef. Take the extra few minutes. It’s worth it.
STEP FOUR: In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the diced bell peppers, onion, and the remaining half teaspoon of salt. Cook for about five to six minutes, stirring occasionally, until the vegetables are tender and starting to caramelize around the edges.
STEP FIVE: Add the minced garlic and cook for one minute, stirring constantly so it doesn’t burn. Garlic goes from fragrant to scorched fast, so keep it moving in the pan.
STEP SIX: Sprinkle the flour over the vegetables and stir for about one minute. This creates a quick roux that will thicken the sauce. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Let the mixture come to a simmer and cook for two to three minutes until it starts to thicken.
STEP SEVEN: Reduce the heat to low and add the cubed cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy. This takes about two minutes. The sauce should coat the back of a spoon nicely.
PRO TIP: Cutting the cream cheese into small cubes before adding it to the sauce helps it melt evenly and quickly. If you add a whole block, you’ll end up with lumps that take forever to break down.
STEP EIGHT: Remove the skillet from heat. Add the cooked egg noodles and the seared steak strips back into the skillet. Toss everything together until the noodles and beef are evenly coated in the creamy sauce.
STEP NINE: Transfer the mixture to the prepared baking dish and spread it into an even layer. Lay the provolone cheese slices across the top, overlapping slightly so the entire surface is covered.
STEP TEN: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges of the casserole are golden brown.
STEP ELEVEN: Let the casserole rest for five minutes before serving. This short resting time allows the sauce to set up slightly and makes serving much easier. Garnish with fresh parsley if desired.
MAKING THIS CASSEROLE AHEAD OF TIME
This Philly cheesesteak casserole is a dream for meal prep. You can fully assemble the casserole, cover the dish tightly with plastic wrap or aluminum foil, and store it in the refrigerator for up to 24 hours before baking.
When you’re ready, remove it from the fridge and let it sit at room temperature for about 15 minutes while you preheat the oven. Bake as directed, adding an extra five to ten minutes to the cooking time since the dish will be starting cold.
You can also cook the beef and vegetables ahead of time and store them separately in the fridge for up to three days. When it’s time for dinner, cook the noodles, combine everything with the sauce, add the cheese, and bake. It cuts your active cooking time down significantly.
HOW TO SERVE PHILLY CHEESESTEAK CASSEROLE
This casserole is a complete meal on its own. It’s got protein, vegetables, and pasta all in one dish. But if you want to round things out a bit, there are plenty of sides that go perfectly with it.
A simple green salad with a light vinaigrette balances the richness of the casserole. Caesar salad is another great choice.
Garlic bread or a crusty French baguette is perfect for scooping up any extra sauce left on the plate. Buttered dinner rolls work well, too.
For a lighter side, roasted broccoli or steamed green beans keep the meal from feeling too heavy. Both add a nice pop of green to the plate.
If you want to go all-in on the comfort food theme, serve it alongside mashed potatoes or sweet potato fries. It’s indulgent, but sometimes that’s exactly what dinner should be.
TIPS FOR THE BEST PHILLY CHEESESTEAK CASSEROLE
A great casserole comes down to a handful of small details that add up to something special:
Slice the steak thin and sear it quickly in batches. This is the biggest flavor-builder in the whole recipe.
Cook the noodles to al dente. They’ll soften more in the oven, so you don’t want to start with overcooked pasta.
Don’t rush the onions and peppers. Letting them get soft and slightly caramelized adds sweetness that balances the savory beef and cheese.
Cut the cream cheese into small cubes for faster, smoother melting.
Let the casserole rest for five minutes after baking. It makes slicing and serving so much cleaner.
Cover the entire surface with provolone for a golden, bubbly cheese layer that holds everything together underneath.
HOW TO STORE PHILLY CHEESESTEAK CASSEROLE
IN THE FRIDGE: Let the casserole cool to room temperature, then cover it tightly with foil or transfer portions to airtight containers. It will keep in the refrigerator for up to three to four days.
IN THE FREEZER: This casserole freezes beautifully. Once cooled, portion it into freezer-safe containers or wrap the entire dish tightly in plastic wrap followed by aluminum foil. Label with the date and store in the freezer for up to three months.
For best results when freezing, you may want to undercook the pasta slightly or freeze the casserole before baking so the noodles don’t get too soft when you reheat.
REHEATING: To reheat from the fridge, cover the casserole with foil and bake at 350°F for 15 to 20 minutes or until heated through. Individual portions reheat well in the microwave on medium power in two-minute intervals, stirring between each round.
To reheat from frozen, thaw in the refrigerator overnight first, then follow the oven reheating instructions. Make sure the casserole reaches an internal temperature of 165°F before serving.
PHILLY CHEESESTEAK CASSEROLE FAQS
Can I use ground beef instead of steak? Ground beef works as a substitute and makes the recipe more budget-friendly. Brown the ground beef in the skillet, drain any excess grease, and continue with the recipe as written.
What kind of cheese is best for Philly cheesesteak casserole? Provolone is the most popular choice because it melts smoothly and has a mild, slightly tangy flavor. White American cheese is another authentic option. Mozzarella works well if you prefer a milder taste with plenty of stretch.
Can I make this without cream cheese? You can leave the cream cheese out if you prefer a lighter casserole. The sauce won’t be as thick and creamy, but it will still taste great. You could also substitute a cup of shredded cheese stirred into the sauce for a different kind of creaminess.
Can I add mushrooms to this recipe? Mushrooms are a classic Philly cheesesteak topping. Slice about 8 ounces of button or baby bella mushrooms and sauté them with the peppers and onions.
How do I prevent the noodles from getting mushy? Cook the egg noodles one to two minutes less than the package directions. The noodles continue to absorb liquid and cook while baking in the oven, so starting with slightly firm pasta is the key.
Can I use a different type of pasta? Any short pasta like penne, rotini, ziti, or rigatoni works in place of egg noodles. Choose a shape that will hold the creamy sauce well.
Is this recipe kid-friendly? This casserole is a huge hit with kids. The cheesy, creamy sauce with tender beef and noodles is the kind of meal that even picky eaters go back for seconds on.
Philly Cheesesteak Casserole
Ingredients
- 12 ounces egg noodles
- 2 tablespoons olive oil divided
- 1½ pounds sirloin steak thinly sliced
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 ounces cream cheese softened and cubed
- 8 slices provolone cheese
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Season the steak with half a teaspoon of salt and the pepper. Sear in batches for one to two minutes per side. Remove to a plate.
- Add the remaining olive oil and butter to the skillet. Sauté the bell peppers, onion, and remaining salt for five to six minutes until tender and slightly caramelized.
- Add the garlic and cook for one minute.
- Sprinkle flour over the vegetables and stir for one minute. Gradually add the beef broth and Worcestershire sauce, stirring constantly. Simmer for two to three minutes to thicken.
- Reduce heat to low and stir in the cubed cream cheese until melted and smooth.
- Remove from heat. Add the cooked noodles and seared steak. Toss to combine.
- Transfer to the prepared baking dish. Top with provolone cheese slices, overlapping to cover the surface.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Cook the pasta one to two minutes less than the package suggests to prevent mushy noodles after baking.
- Sear the steak in batches to get proper browning. Overcrowding the skillet causes the meat to steam.
- Cut cream cheese into small cubes for faster, smoother melting into the sauce.
- This casserole can be assembled up to 24 hours ahead and refrigerated before baking.
- Add five to ten extra minutes to the bake time.
- Sliced mushrooms can be sautéed with the peppers and onions for an added layer of flavor.
Nutrition
