There’s something about a Philly cheesesteak that captures the heart of anyone who’s ever had the pleasure of enjoying it tender beef, melted cheese, and sautéed onions all wrapped in soft, pillowy bread. It’s a comforting, hearty meal that has stood the test of time in the streets of Philadelphia, where it’s as much a symbol of the city as the Liberty Bell. But what if you could take all of the classic Philly cheesesteak flavors and transform them into an even easier, more accessible dish? Enter: the Philly Cheese Steak Casserole.
This casserole version of the beloved sandwich is a game-changer. Imagine the gooey cheese, savory steak, and caramelized onions, all layered into a comforting casserole, baked to golden perfection, and ready to serve for dinner. Perfect for weeknights, family gatherings, or whenever you’re craving something hearty yet easy to prepare, this recipe gives you the beloved flavors of Philly cheesesteak without the fuss of grilling or sandwich assembly. Plus, it’s a kid-friendly, crowd-pleasing dish that’ll have everyone coming back for seconds.
What is Philly Cheese Steak Casserole?
A Philly Cheese Steak Casserole is a simple twist on the classic Philly cheesesteak sandwich. This dish takes the essential ingredients thinly sliced beef, melted cheese, sautéed onions, and bell peppers and layers them into a casserole. Unlike the sandwich, there’s no bread involved, so the casserole is ideal for those who want all the delicious flavors without the carbs. It’s a hearty, comforting meal that’s just as filling and satisfying as the original, but much easier to make for a large crowd or a family dinner.
Why You’ll Love This
There are so many reasons why this Philly Cheese Steak Casserole will become your new go-to dish. First off, it’s incredibly easy to make. With minimal prep time and just a few ingredients, you can have a delicious meal on the table in under an hour. It’s perfect for busy weeknights when you’re craving comfort food but don’t want to spend all evening in the kitchen.
Not only is this casserole packed with flavor, but it’s also versatile. Whether you’re feeding a hungry family, prepping for meal prep, or hosting friends for a casual dinner, this recipe is sure to impress. And the best part? It’s even better as leftovers! The flavors continue to meld and intensify the next day, making it a great option for packing lunches or enjoying a quick, satisfying meal later in the week.
How to Make Philly Cheese Steak Casserole Recipe
Making Philly Cheese Steak Casserole is so simple and comes together in just a few easy steps. Here’s what you’ll need:
Ingredients
- 1 lb thinly sliced beef (ribeye or sirloin works best)
- 1 large onion, sliced
- 1 bell pepper, sliced (optional)
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1 can cream of mushroom soup (or you can use cream of celery for a lighter option)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp crushed red pepper flakes (optional for heat)
- 1-2 cups frozen hash browns (depending on how thick you like your layers)
Step-by-Step Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or a little butter to ensure nothing sticks during baking.
- Cook the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced beef, season with salt, pepper, garlic powder, onion powder, and paprika, and cook until browned, about 5-7 minutes. Stir occasionally to ensure the beef cooks evenly. Once browned, remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Sauté them for about 5 minutes, or until they soften and become slightly caramelized. If you like your veggies a bit more charred, cook for a few extra minutes. Once done, set the vegetables aside.
- Assemble the Casserole: In your prepared casserole dish, layer the frozen hash browns evenly on the bottom. Next, spread the cooked beef over the hash browns. Follow with the sautéed onions and peppers. In a small bowl, mix together the cream of mushroom soup and sour cream, then pour this mixture evenly over the layers. Sprinkle the shredded provolone and mozzarella cheese on top.
- Bake: Cover the casserole with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and the casserole is bubbly. If you want the top to be golden and crispy, remove the foil during the last 5 minutes of baking.
- Serve: Once it’s done, remove the casserole from the oven and let it sit for a few minutes before serving. Cut into squares and serve with a side salad or some crusty bread for an added touch.
What to Serve Philly Cheese Steak Casserole Recipe
This Philly Cheese Steak Casserole is delicious on its own, but if you want to round out the meal, consider pairing it with a light salad or some roasted vegetables. A simple green salad with a tangy vinaigrette will balance the richness of the casserole. You could also serve it with roasted Brussels sprouts or a side of garlic bread for a little extra comfort.
Top Tips
- Customize Your Meat: If you prefer a leaner cut of beef, opt for sirloin or flank steak instead of ribeye. Both will work well in this casserole.
- Add Spice: If you like a little heat, sprinkle in some jalapeños, or add a pinch of cayenne pepper or crushed red pepper flakes to the beef mixture.
- Make It Ahead: This casserole can be assembled the night before and stored in the fridge, ready to pop into the oven the next day.
- Gluten-Free Version: To make this dish gluten-free, ensure that the cream of mushroom soup and any other processed ingredients are gluten-free. You can also use gluten-free hash browns or skip them altogether.
Storing and Reheating
Leftovers? No problem! This Philly Cheese Steak Casserole stores wonderfully. Just cover it tightly and refrigerate for up to 3-4 days. To reheat, simply microwave individual portions or bake in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone and mozzarella are classic choices, feel free to experiment with other cheeses like cheddar or Gouda for a different flavor profile. A mix of cheeses can also add extra creaminess.
Can I add mushrooms to the casserole?
Yes! Mushrooms would be a fantastic addition to this casserole. You can sauté them with the onions and bell peppers for an earthy flavor boost.
How can I make this recipe spicier?
If you like things spicy, add some diced jalapeños or a few dashes of hot sauce to the beef mixture. You can also sprinkle crushed red pepper flakes on top before baking.
Can I freeze this casserole?
Yes, this casserole freezes well! After assembling, wrap it tightly in foil and freeze for up to 3 months. When ready to cook, let it thaw in the fridge overnight and bake as usual.
Conclusion
This Philly Cheese Steak Casserole is a fun, family-friendly twist on the classic sandwich, making it easier than ever to enjoy those rich, savory flavors in a comforting casserole form. Perfect for busy weeknights or when you want to impress a crowd, it’s the kind of recipe that brings everyone to the table with big smiles and empty plates. Whether you’re serving it for dinner tonight or saving it for later, this dish is sure to become a staple in your household.
Philly Cheese Steak Casserole Recipe
Kochutensilien
- Large skillet (for cooking beef and vegetables)
- 9×13-inch casserole dish (for assembling and baking)
- Aluminum foil (for covering the casserole while baking)
Zutaten
- 1 lb thinly sliced beef ribeye or sirloin works best
- 1 large onion sliced
- 1 bell pepper sliced (optional)
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1 can cream of mushroom soup or use cream of celery
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp crushed red pepper flakes optional for heat
- 1-2 cups frozen hash browns depending on your preferred thickness
Anleitungen
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with cooking spray or butter.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, season with salt, pepper, garlic powder, onion powder, and paprika, and cook for 5-7 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the onions and bell peppers for about 5 minutes until softened. Remove from heat.
- Layer frozen hash browns evenly in the bottom of the casserole dish, followed by the cooked beef, onions, and peppers.
- In a small bowl, mix together the cream of mushroom soup and sour cream. Pour the mixture over the layers. Top with shredded provolone and mozzarella cheeses.
- Cover with aluminum foil and bake for 25-30 minutes. For a crispy top, remove the foil during the last 5 minutes.
- Remove from the oven and let the casserole sit for 5 minutes before serving. Slice into squares and enjoy!