If you're looking for a Philly cheesesteak casserole that tastes just like the classic sandwich but is way easier to make, this recipe is for you. Think seasoned ground beef, melty provolone, sautéed peppers and onions, and homemade croutons on top. It's cheesy, hearty, and the kind of dinner that makes everyone at the table happy.
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I made this last week when we had friends over, and honestly, it disappeared faster than I expected. The best part? You don't need a long list of fancy ingredients-everything is simple and straightforward.
If you love this one, you'll also want to try Easy baked ziti with ricotta for another cheesy family favorite.
Why this philly cheesesteak casserole works
This casserole is basically comfort food in a dish. Instead of making individual sandwiches, you get all the same flavors baked together and topped with golden, crunchy bread cubes.
- It's quick enough for weeknights
- Budget-friendly with ground beef
- Bubbly, cheesy topping that's irresistible
- A complete meal in one pan
Ingredients you'll need
Here's everything that goes into this cheesy beef casserole:
- 4 tablespoons, plus 1 teaspoon olive oil, divided
- 1 pound lean ground beef, 90/10 blend
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 green bell pepper, stemmed and chopped
- 1 yellow onion, chopped
- 8 ounces cremini mushrooms, trimmed and chopped
- 8 ounces cream cheese, at room temperature
- 6 ounces sliced provolone cheese, divided
- 1 hoagie roll, cut into 1-inch cubes
Step-by-step instructions
Preheat the oven
Set your oven to 375°F. Grease the bottom of an 8 x 8-inch casserole dish with 1 teaspoon of olive oil.
Cook the beef
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ground beef, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until browned, breaking it apart with a spoon, about 5-6 minutes. Use a slotted spoon to transfer the beef into a large bowl. Don't wipe the skillet.
Cook the veggies
In the same skillet, heat another tablespoon of olive oil. Add the peppers, onions, and mushrooms. Season with the remaining salt and pepper. Sauté for 8-10 minutes, until softened and browned.
Make the filling
Add the cooked veggies and softened cream cheese to the bowl with the beef. Cut half of the provolone slices into small pieces and stir them in. Mix everything until combined, then transfer it to the prepared casserole dish.
Lay the remaining provolone slices in an even layer on top.
Make the croutons
In a separate bowl, toss the cubed bread with the last 2 tablespoons olive oil. Sprinkle evenly over the top of the casserole.
Bake the casserole
Bake for 25-30 minutes, until the cheese is bubbly and the bread cubes are toasted. Let it rest for a few minutes before serving.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in a 350°F oven for 15-20 minutes, or until heated through.
Variations you can try
- Low-carb: Skip the bread topping and use sautéed cauliflower rice instead.
- Spicy: Add sliced jalapeños or a few shakes of hot sauce.
- Cheese swap: Try mozzarella or pepper jack if you like a different kick.
- Vegetarian: Use plant-based ground meat or extra mushrooms instead of beef.
Serving ideas
This casserole is hearty on its own, but here are a few sides that go perfectly with it:
- A crisp garden salad with vinaigrette
- Roasted green beans or asparagus
- Garlic bread (because more carbs are always welcome)
Recipe mistakes to avoid
- Don't overcook the beef-it'll dry out.
- Use good-quality provolone for the best cheesy topping.
- Pat mushrooms dry before sautéing to avoid extra liquid.
FAQ
It's the same flavors you love, just baked into a casserole with cheesy layers and crunchy bread on top.
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours in advance. Add the croutons right before baking.
Provolone is traditional, but mozzarella and American cheese melt beautifully too.
Swap the hoagie roll for gluten-free bread and check your cream cheese and provolone labels.
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📖 Recipe
Philly Cheesesteak Casserole
A deliciously cheesy Philly cheesesteak casserole made with ground beef, provolone, sautéed peppers, onions, mushrooms, and topped with golden croutons.
Ingredients
- 4 tablespoons, plus 1 teaspoon olive oil, divided
- 1 pound lean ground beef, 90/10 blend
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 green bell pepper, stemmed and chopped
- 1 yellow onion, chopped
- 8 ounces cremini mushrooms, trimmed and chopped
- 8 ounces cream cheese, at room temperature
- 6 ounces sliced provolone cheese, divided
- 1 hoagie roll, cut into 1-inch cubes
Instructions
- Preheat your oven to 375°F and grease an 8 x 8-inch casserole dish with 1 teaspoon olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until browned, about 5–6 minutes. Transfer beef to a large bowl.
- In the same skillet, heat another tablespoon of olive oil. Add chopped bell pepper, onion, and mushrooms. Season with remaining salt and pepper. Sauté for 8–10 minutes until softened and browned.
- Add cooked veggies and cream cheese to the beef. Chop half the provolone slices and stir into the mixture. Mix well and transfer to the casserole dish.
- Layer the remaining provolone slices on top.
- Toss bread cubes with remaining 2 tablespoons olive oil and sprinkle over casserole.
- Bake for 25–30 minutes until cheese is bubbly and bread cubes are toasted. Let rest before serving.
Notes
Refrigerate leftovers in an airtight container for 3–4 days. Freeze up to 2 months. Reheat in a 350°F oven for 15–20 minutes. For variations, try low-carb with cauliflower rice, or add jalapeños for spice.
Nutrition Information:
Serving Size:
1 portionAmount Per Serving: Calories: 510Total Fat: 36gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 95mgSodium: 630mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 27g
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