Here’s a Philly Cheesesteak Casserole recipe 🥩🧀—all the flavors of a classic Philly cheesesteak in an easy baked dish.
Ingredients (Serves 4–6)
For the Filling
- 1 lb thinly sliced beef (ribeye, sirloin, or shaved steak)
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
For the Casserole
- 2 cups shredded provolone or mozzarella cheese
- 4–6 slices French or sandwich bread, cut into cubes
- 1 cup milk
- 2 eggs
- ½ teaspoon mustard powder (optional)
Instructions
- Preheat oven
- Preheat to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Cook the beef and vegetables
- Heat olive oil in a skillet over medium-high heat.
- Sauté onions and bell peppers until soft, about 5–7 minutes.
- Add the beef, season with salt, pepper, and garlic powder, and cook until browned. Remove from heat.
- Prepare the casserole base
- In a bowl, whisk together eggs, milk, and mustard powder.
- Layer bread cubes in the bottom of the baking dish.
- Sprinkle half of the shredded cheese over the bread.
- Add the beef and veggie mixture on top.
- Top with remaining cheese.
- Pour egg mixture
- Pour the milk and egg mixture evenly over the casserole.
- Bake
- Bake 25–30 minutes until eggs are set and cheese is melted and bubbly.
- Serve
- Let cool 5 minutes before slicing. Enjoy warm!
Tips & Variations
- 🧅 Use red or yellow bell peppers for color.
- 🌶 Add banana peppers or jalapeños for a spicy kick.
- 🥖 Use hoagie rolls instead of bread cubes for a cheesesteak-sub feel.
- 🧄 Sprinkle some garlic powder or Italian seasoning over the cheese before baking for extra flavor.
If you want, I can make a low-carb or keto-friendly version using cauliflower or zucchini instead of bread.
Do you want me to do that?
