Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole is delicious, protein-packed, and has all the components of the classic sandwich in an easy to make one pan casserole. It's a foolproof appetizer or main course and great for entertaining a crowd at a party or as a quick weeknight meal.
Servings 4 servings
Ingredients
- 2 lbs ground beef 85% lean or leaner
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 1 large onion diced
- 2 –3 teaspoons Worcestershire sauce to taste
- 4 oz cream cheese softened
- 8- 10 slices provolone cheese
Instructions
- Preheat oven to 375°F.
- In a large saucepan or deep skillet, brown the ground beef over medium-high heat. Season with salt and pepper. Drain excess grease if needed.
- Add the diced bell peppers and onion. Cook until softened, about 5–7 minutes.
- Stir in Worcestershire sauce and cream cheese until melted and fully combined with the beef and veggies.
- Transfer mixture into an oven-safe skillet (or baking dish if preferred).
- Lay the provolone slices evenly over the top.
- Bake for 10–12 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let cool slightly before serving.
Video
Notes
Storage:
If you've got leftovers, consider yourself lucky! Store them in an airtight container in the fridge for up to 4 days.
To reheat, simply warm the casserole in a 350°F oven until hot and cheese is melty, around 15 minutes. We recommend covering the dish, so the meat doesn't dry out.
You can even make this dish ahead of time, too. Cook the casserole and let it cool, the store in airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before you're ready to cook, the bake per the instructions.