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Easy Cheesesteak Casserole

Close-up of a hearty slice of Cheesesteak casserole topped with melted white cheese, peppers, and steak filling.
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A simple baked casserole combining classic Philly cheesesteak flavors with a comforting, easy-to-assemble format.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak or sirloin
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 ounces sliced provolone cheese
  • 1 cup beef broth
  • 4 ounces cream cheese, softened
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup egg noodles or cooked rice (optional binder)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook until browned. Remove steak and set aside.
  3. Add the sliced onion and bell pepper to the same skillet. Cook until softened, about 5 to 7 minutes. Return the steak to the skillet.
  4. In a medium bowl, whisk together the beef broth, softened cream cheese, milk, Worcestershire sauce, garlic powder, and black pepper until smooth. If using noodles or rice, stir them in now.
  5. Spread the steak and vegetable mixture evenly in the prepared baking dish. Pour the cream cheese sauce over the steak mixture.
  6. Arrange the provolone cheese slices evenly over the top of the casserole.
  7. Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Notes

  • For a low-carb version, omit the egg noodles or rice and add 4 ounces of sliced mushrooms with the peppers and onions.
  • You can substitute ground beef for the steak; brown the ground beef first and drain any excess fat before adding vegetables.
  • Use Cheez Whiz instead of provolone for a more traditional ‘Whiz’ flavor profile.

Nutrition

Find it online: https://cookerycourier.com/cheesesteak-casserole-recipe-easy-bake/