Philly Cheesesteak Casserole Recipe with Steak is such an easy, delicious, and heart family dinner for busy weeknights! It’s even great for feeding a crowd!
This recipe has it all…tender beef, melty cheese, crunchy onions and peppers, and crispy bread on top. This Philly Cheesesteak Casserole Recipe with Steak is a recipe that you’ve gotta try! It’s easy to prep ahead and then toss in the oven to finish.
It can be eaten on a plate or in a hoagie roll. It’s fun and easy dinner idea for the whole family, for game day, Spring or Summer picnics, or cozy nights indoors.
This recipe starts on the stove and finishes in the oven, but only takes about 35 minutes to make in total. It starts by searing the meat, then to the meat drippings, adding the onion and peppers. Then after transferring the meat and the veggies to a casserole dish, a simply creamy sauce is made and then mixed with everything. Finally cheese is layered on top, along with bread pieces, then more cheese. For a cheesy and crispy crunchy finish.
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Busy Families Can Help Themselves
It’s been years since I’ve had a proper Philly Cheesesteak sandwich. And now, living in Brazil, it’s not likely I’ll get one anytime soon. So, this casserole is a great way to enjoy all of the delicious flavors.
But, it’s also a great way for really busy families with different schedules to enjoy Philly Cheesesteak flavors! You can make this easy weeknight meal ahead and then either eat it as a casserole or load it onto a hoagie! And if there are sports, late work nights, or other activities, everyone can easily eat when they need to.
Simple Ingredients and Substitutes
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Flank Steak Ingredients
- Flank Steak – The traditional cut of beef used in a Philly cheesesteak sandwich is thinly sliced ribeye steak. However, I find that flank steak works best in this casserole recipe. Other cuts of beef can also be used, such as sirloin steak, or top round steak.
- Paprika – You can use sweet or smoked paprika. You will probably not want to use hot paprika. But if you like spicy, you can add a bit of it. A substitute for paprika is chili powder.
- Salt – You can use any course salt, kosher salt, opr table salt.
- Black Pepper – I think fresh ground black pepper is best, but you can use pre-ground black pepper.
- Extra Virgin Olive Oil – This is for searing the flank steak. If you don’t have olive oil, you can substitute vegetable oil, or canola oil.
Other Ingredients
- Onion, diced – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also add to the sauce a 2 teaspoons of onion flakes or onion powder.
- Bell pepper – I used sliced green bell peppers, but you can also use yellow, orange, or red bell pepper. Or a combination of these.
- Garlic Cloves – Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk in a food processor and freeze it to use when you need it! You can also substitute in dried garlic flakes or garlic powder.
- Beef Broth or stock – You can also use, vegetable broth or stock or Chicken broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
- Worcestershire sauce – Worcestershire is my secret ingredient that really brings that deep flavor, reminiscent of a beef in a philly cheesesteak. if you don’t have this, you can substitute Soy sauce.
- Cream Cheese – Cream cheese adds tang and creaminess to bind the meat, onions, and peppers. However, if you don’t want to or have it to use, then you can substitute with sour cream, greek yogurt, or marscapone.
- Shredded Cheddar – This is used in two ways. First, it’s mixed into the casserole to help bind it. Then it’s sprinkled on top of the bread on top of the casserole
- Provolone Cheese slices – I love the slices because they are easy to find in the deli or cheese sections and make covering the casserole very easy. You can of course use shredded cheese. You can substitute Mozzarella slices, Monterey Jack cheese slices, or Cheddar slices.
- Hoagie rolls or large sandwich buns – In this recipe, these are broken up into bite size pieces to go on top of the casserole. Any soft rolls will work, just not a hard crusty baguette. If you want to make sandwiches using this casserole, then just get more!
See recipe card for quantities.
Simple Equipment
To brown the beef and veggies, then make the sauce, you need a large skillet or large frying pan. I used my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
If you have an oven-safe skillet, then you could use it for everything. Otherwise, you need a medium-large casserole dish or baking dish that’s approximately 10×10, 10×12 or similar.
Mincing garlic is made super easy with a Garlic Press.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Thinly slice the onions and green pepper (or any color pepper). Mince the garlic. Cut or tear the bread rolls into bite-size pieces.
Slice the raw flank steak into thin strips going across the grain (the lines in the meat).
Add the slices to a container large enough to toss the meat in the seasonings.
Cooking this Philly Cheesesteak Casserole
Preheat a skillet over medium-high heat.
Cook the steak slices in 2 batches so as not to overcrowd and steam it. Add a tablespoon olive oil to the hot pan and then the flank steak in a single layer and let sear for 2 minutes.
Then stir to flip the steak slices and let the other side brown for 1 minute.
Transfer the steak to the casserole pan leaving the fat and juices behind.
Repeat until all of the steak is browned and in the casserole dish.
To the same pan used for the steak, turn the heat down to medium-low and add the onions and the peppers.
Let them get brown, stirring halfway through, for about 5 minutes, then transfer them to the dish with the steak.
Then add the beef broth to the pan and scrape up all of the browned bits from the bottom.
Add the minced garlic, worcestershire sauce and the cream cheese to the pan to melt. Stir until smooth then turn off the heat.
Pour the sauce into the casserole dish stir to combine the sauce, meat and the onions and peppers. Sprinkle ½ of the shredded cheese over top and mix everything together.
Now add slices of provolone or mozzarella over the meat mixture. Then cover with the cubed or torn bread pieces. Sprinkle the remaining shredded cheese over the bread.
Place the entire casserole in the oven for 10-15 minutes at 400 F degrees until the cheese melts and and the top of the bread and cheese starts to get golden brown.
If you are making Philly Cheesesteak sandwiches, warm or toast the hoagie rolls or sandwich buns in the oven. Fill the rolls with the meat mixture and enjoy!
Variations on Philly Cheesesteak Casserole
There are lots of ways to make this recipe your own! Check out some of these variations.
- Low Carb Philly Cheesesteak Casserole: If you want to make this low carb, then eliminate the bread topping.
- Mushroom Philly Cheesesteak Casserole: Add sliced mushrooms with the onions and green peppers.
- Philly Cheesesteak Pasta Casserole: Before baking, mix in a short cut pasta, such as fusilli that is cooked to al dente.
- Cheesesteak Dip: Instead of flank steak, make this with ground beef and dice the onions and peppers. Double the cream cheese and the cheddar cheese. Bake and garnish with sour cream and scallions. Instead of placing the bread on top, serve with crusty bread or tortilla chips for dipping.
Philly Cheesesteak Casserole Recipe FAQs
Can I add rice or pasta to this Philly Cheesesteak Casserole?
You can add in rice, pasta, or egg noodles to this casserole and all would be great! For pasta and egg noodles, cook to al dente. For rice, cook completely. Before baking, mix in with the casserole. If you add pasta or rice, you are probably going to want to double the sauce recipe. Otherwise, you risk it being rather dry.
Can I freeze this Philly Cheesesteak Casserole with Steak?
Yes, you can freeze this casserole. First, allow the casserole to cool in the refrigerator. Then store it in an airtight container in the freezer for up to 4 months.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Philly Cheesesteak Casserole Recipe with Steak
Ingredients
- 1.5-2 pounds Flank Steak
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 tablespoon Olive Oil
- 1 Yellow onion, medium
- 1 Green or Red bell pepper I used green
- 2 cloves Garlic, minced
- ¾ cup beef broth
- ½ cup Cream Cheese
- 1 tablespoon Worcestershire Sauce
- 4-6 slices Provolone Cheese (to cover the top of casserole) (or mozzarella)
- 1 cups Shredded Cheddar (divided)
- 2 Hoagie rolls or large sandwich buns (extra if you are making sandwiches)
Instructions
Prep-Ahead Steps
- Thinly slice the onions and bell peppers. Mince the garlic. Cut or tear the bread rolls into bite-size pieces.
- Slice the raw flank steak into thin strips going across the grain (the lines in the meat). Add the slices to a container large enough to toss the meat in the seasonings.
Cooking Steps
- Preheat a skillet over medium-high heat.
- Cook the steak slices in 2 batches so as not to overcrowd and steam it. Add a tablespoon olive oil to the hot pan and then the flank steak in a single layer and let sear for 2 minutes. Then stir to flip the steak slices and let the other side brown for 1 minute. Transfer the steak to the casserole pan leaving the fat and juices behind. Repeat until all of the steak is browned and in the casserole dish.
- To the same pan used for the steak, turn the heat down to medium-low and add the onions and the peppers. Let them get brown, stirring halfway through, for about 5 minutes, then transfer them to the dish with the steak. Then add the beef broth to the pan and scrape up all of the browned bits from the bottom. Add the minced garlic, worcestershire sauce and the cream cheese to the pan to melt. Stir until smooth then turn off the heat.
- Pour the sauce into the casserole dish stir to combine the sauce, meat and the onions and peppers. Sprinkle ½ of the shredded cheese over top and mix everything together.
- Now add slices of provolone or mozzarella over the meat mixture. Then cover with the cubed or torn bread pieces. Sprinkle the remaining shredded cheese over the bread. Place the entire casserole in the oven for 10-15 minutes at 400 F degrees until the cheese melts and and the top of the bread and cheese starts to get golden brown.
- If you are making Philly Cheesesteak sandwiches, warm or toast the hoagie rolls or sandwich buns in the oven. Fill the rolls with the meat mixture and enjoy!
Mimi Rippee says
What a fabulous idea!
Esmé Slabbert says
Oh wow, I can almost taste it, pinned to try out
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