Description
A deliciously cheesy Philly cheesesteak casserole made with ground beef, provolone, sautéed peppers, onions, mushrooms, and topped with golden croutons.
Ingredients
Units
Scale
- 4 tablespoons, plus 1 teaspoon olive oil, divided
- 1 pound lean ground beef, 90/10 blend
- 1 teaspoon kosher salt, divided
- 1/2 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, 1/2 teaspoon salt, and 1/4 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
- Serving Size: 1 portion
- Calories: 510
- Sugar: 4g
- Sodium: 630mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg