Philly cheese steak casserole

Alright, friends, if you love the classic Philly cheesesteak but also adore the ease of a comforting casserole, you are in for a real treat! This dish transforms that iconic sandwich into a warm, cheesy, and utterly satisfying casserole that’s perfect for weeknights or casual gatherings. Picture tender, thinly sliced steak mingling with sautéed onions and peppers, all smothered in melted provolone and gooey cheese sauce, baked until bubbling and golden on top. The smells wafting through your kitchen will have everyone asking for seconds before you even sit down. Plus, it’s a brilliant way to feed a crowd without the mess of individual sandwiches. Let me walk you through making this cozy, cheesy dream come true—your taste buds will thank you!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 lb thinly sliced ribeye steak (or sirloin, thinly sliced)
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 tbsp olive oil or butter
3 cups cooked white rice
8 oz provolone cheese, sliced
1 cup shredded mozzarella cheese
Salt and pepper, to taste
1 tsp garlic powder
1 tsp Worcestershire sauce (optional but amazing!)

For the Sauce:

2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk, warmed
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste

How I Make It

Step 1:

Start by heating your olive oil or butter in a large skillet over medium-high heat. Toss in the thinly sliced steak and cook just until browned, about 2-3 minutes—remember, you want it tender, not tough! Remove the steak from the skillet and set aside.

Step 2:

In the same skillet, add a little more oil if needed and sauté the sliced onions and green peppers until they’re soft and fragrant—about 5 minutes. Sprinkle with salt, pepper, and garlic powder while they’re cooking. The sweet smell of caramelized onions and tender peppers is going to be your new favorite kitchen aroma!

Step 3:

While your veggies cook, prepare the cheese sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook together for about a minute to get rid of the raw flour taste. Slowly whisk in the warm milk and keep whisking until the sauce thickens—this usually takes 3-5 minutes.

Step 4:

Once thickened, remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. Season with a pinch of salt and pepper. This creamy sauce is the glue that makes the casserole irresistibly gooey!

Step 5:

Preheat your oven to 375°F and grease a 9×13-inch baking dish. Layer half the cooked rice on the bottom, then spread the cooked steak over the rice. Next, add the sautéed onions and peppers evenly on top of the steak.

Step 6:

Pour the cheddar cheese sauce over the layered ingredients, then arrange the slices of provolone cheese over the top. Finish by sprinkling the shredded mozzarella cheese evenly. Bake in the oven for 20-25 minutes until bubbly and golden on top. Let it sit for 5 minutes before serving—this helps it set up for perfect scooping.

Variations & Tips

Swap out the rice for cooked pasta or thinly sliced potatoes for a twist.
Use mushrooms or jalapeños in your onions and peppers mix for added flavor or heat.
Try different cheeses like fontina or gouda for a unique cheese sauce.
Make it ahead by assembling the casserole and refrigerating overnight; bake right before serving.
If you like a bit of crust, broil the casserole for 2-3 minutes at the end—but watch it closely!

How I Like to Serve It

This Philly cheesesteak casserole is a fantastic comfort food for chilly evenings, especially paired with a crisp green salad or roasted veggies. It also works wonderfully at game day parties—just stick a big spoon in and watch it disappear! For a cozy dinner, grab a cold beer or your favorite soda, and get ready to dig in.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in the microwave or oven to keep it moist; add a splash of milk if it seems dry.

Closing: This Philly cheesesteak casserole is endlessly comforting, way easier than making sandwiches for a crowd, and always leaves everyone asking, “Can I have the recipe?”