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This Philly Cheesesteak Casserole has all the authentic cheesesteak flavor with savory steak, sautéed peppers and onions, and melty provolone cheese in a easy, one pan dinner. It’s a simple protein-packed meal that feels like comfort food but is easy enough for any day of the week.
I love a good Philly cheesesteak, but a lot of casserole versions end up feeling heavier or more complicated than they need to be. This recipe keeps all of the best parts and turns them into a simple balanced one-pan meal that tastes amazing and works for a quick weeknight dinner.
If you love easy one pan dinners, try my Chicken Taco Pasta Skillet, Vegetable Orzo Soup, or Cheesy Taco Rice Skillet!
Philly Cheesesteak Casserole with All the Classic Flavors
This version keeps everything you love about a classic Philly cheesesteak but simplifies it into an easy one pan dinner that feels a little more balanced and flexible.
Lean shaved steak, peppers and onions are sautéed together with a touch of cream cheese and topped with gooey melted cheese for an easy dinner idea your entire family will love. No bread or pasta needed!
- High protein and satisfying. With steak and cheese, this is a protein-packed casserole with over 34 grams of protein that actually keeps you full.
- One pan, minimal prep. Everything cooks in a single skillet before going straight in the oven, making it simple for busy nights.
- Lighter than traditional versions. Skipping the bread or pasta makes a lighter option that still delivers great flavor.
- Easy to customize. Serve it as-is, with rice or potatoes, or in a wrap or roll depending on what you’re in the mood for.
Ingredient Notes
You only need a handful of simple ingredients and a few minutes to throw this one together.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Shaved steak, thin sliced beef, or lean ground beef: You can use whatever type of beef that you like here, as long as it’s in bite sized pieces. Use shaved steak for the most authentic Philly cheesesteak flavor.
- Provolone cheese: Provolone cheese slices are typically used for Philly cheesesteak sandwiches, but you can also use American cheese, mozzarella cheese, or even cheddar.
- Bell peppers: This dish uses three bell peppers, so there’s lots of nutrient-rich veggies and fiber. I like to use orange, yellow and red bell pepper. You can use green bell peppers if you prefer. They all work! Green peppers are a little less sweet, so it just depends on your preference.
- Onion: I like to use a yellow onion for this dish but you can use whatever you have on hand. White onion, sweet onion, or even red onion can be swapped in. If you don’t have fresh onion, swap in a half teaspoon of onion powder.
- Garlic: Garlic is essential here, so if you don’t have fresh garlic, use a teaspoon of garlic powder.
- Cream cheese: Cream cheese is an essential piece of adding creaminess to the entire dish. You could also use sour cream if you didn’t have cream cheese on hand, but it will be slightly tangier.
Variations to Try
- Use ground beef or ground turkey. Swap the shaved steak for ground beef or turkey for a more budget-friendly and quick option.
- Make it low carb or keto. Serve as-is for a low carb meal or add extra cheese and skip any higher carb sides.
- Add mushrooms. Sautéed mushrooms are a classic addition to Philly cheesesteaks and add extra flavor and texture.
- Try different cheeses. Provolone is traditional, but white American, mozzarella, or even pepper jack can work well.
- Add extra flavor. Stir in a splash or Worcestershire sauce or a little steak seasoning to deepen the flavor.
- Make it spicy. Add sliced jalapeños, crushed red pepper flakes, or a drizzle of hot sauce.
How to Make Philly Cheesesteak Casserole
This easy Philly cheesesteak casserole comes together in one pan with just a few simple steps.
- Preheat the oven to 400°F. In an oven-safe large skillet or sauce pan, heat 1-2 tsp of oil on medium-high heat. Add shaved steak and season with salt and pepper to taste.
- Once the shaved steak is mostly browned, add peppers, onions and minced garlic to the pan. Turn down to medium heat and continue cooking for 5-6 minutes until veggies are soft. Note: If you’re using ground beef, simply follow this recipe exactly using the ground turkey or ground beef mixture.
- Add the cream cheese and combine well with sautéed peppers and meat mixture to create a creamy sauce.
- Add slices of provolone cheese to the top of the casserole. Transfer your skillet to the oven for 5-10 minutes until the cheese melts and is bubbly and golden brown. (If you don’t have an oven-safe skillet, transfer to a baking dish before this step, or simply cover the pan with a lid to melt the cheese). Add salt and black pepper to taste.
Jamie’s Tips
Expert Recipe Tips
- Use shaved steak for the most authentic flavor. This gives you that classic Philly cheesesteak texture.
- Slice peppers and onions evenly. This helps everything cook at the same rate giving you the best texture.
- Use an oven safe skillet. Cooking and baking in the same pan keeps things simple and reduces cleanup.
- Let the vegetables fully soften. This builds flavor and mimics the texture of a traditional cheesesteak.
- Don’t overbake. Bake just until the cheese is melted and bubbly. Overbaking can dry out the meat.
Serving Suggestions
This Philly cheesesteak casserole is easy to serve in a variety of ways, whether you want to keep it simple or turn it into a more complete meal.
- Keep it simple. Serve as-is for a low carb protein-packed meal.
- With hearty sides: Pair with rice, a baked potato, tater tots, french fries, or air-fried potato wedges for a complete, balanced meal.
- In a roll or wrap. Spoon the filling into a hoagie roll or tortilla for a classic Philly cheesesteak-style sandwich. I love serving in these high fiber tortillas.
- Over noodles or grains. Serve over egg noodles, rice, or even quinoa to turn it into a more traditional hearty casserole.
- Add extra toppings. Finish with sliced banana peppers, a drizzle of hot sauce, or a sprinkle of fresh herbs for added flavor.
- Make it a build-your-own-meal. Set out different bases and toppings so everyone can customize their own bowl, wrap, or sandwich.
Storage Instructions
Store leftovers in an airtight container for 3-4 days. Reheat leftover casserole in the microwave in 30 second intervals until hot or reheat in a skillet over medium heat for the best texture.
To freeze: Store in a freezer safe container for up to 2 months, but the texture of the peppers may soften slightly before thawing. Thaw overnight in the refrigerator before reheating.
This is one of those meals that tastes just as good, if not better, the next day.
More High Protein Dinner Recipes
If you’ve made and loved this Philly Cheesesteak Casserole or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Philly Cheesesteak Casserole
Ingredients
- 3 bell peppers, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 pounds shaved steak, or ground beef or ground turkey
- 3 tablespoons cream cheese
- 6-8 slices provolone cheese
- 1 pinch salt, or to taste
- black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. In a large skillet or sauce pan, heat 1-2 tsp of oil on medium heat. Add shaved steak and season with salt and pepper to taste.
- Once the shaved steak is mostly browned, add peppers, onions and minced garlic to the pan. Continue cooking for 5-6 minutes until veggies are soft.
- Add cream cheese in combine well with meat and veggies. Taste and add additional salt and pepper to taste if needed. Top with provolone cheese.
- Bake in the oven for 5-10 minutes until cheese is melted and bubbly. (If you don’t have an oven safe dish, transfer to a casserole dish before this step, or simply cover the pan with a lid to melt the cheese). Serve as is, with rice or potatoes, or in a wrap or roll!
Notes
- Slice vegetables evenly so they cook evenly.
- Don’t overbake. Bake just until the cheese is melted and bubbly.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
We loved this! I used lean ground beef instead of shaved steak. My husband said to add it to the rotation 🙂
This is a MUST make recipe! I added mushrooms and used a couple splashes of Worcestershire and coconut aminos along with lowfat cream cheese. DELICIOUS!
So delicious and easy! I got shaved beef on sale and this turned out great. Served with garlic bread
OMG!! Blown away by the flavor of this recipe and also how easy/fast it came together (always a plus!) This was so delicious and we all loved it. I’m definitely adding it to our dinner rotation. My husband and kids ate theirs on toasted hoagie buns but I mostly eat gluten-free and didn’t have any GF buns so I had mine with rice and it was just as delicious. I think next time I may use my chopper for the onions and peppers instead of slices just so they’re more bite-sized for my littles . I used ground beef but would like to look for shaved beef next time. I see the recipe calls for either. It was fun to learn this was the first recipe you ever posted–I’m sure it’s still just as popular! Thanks for another winner!