Name: Philly Cheesesteak Casserole – Easy Dinner Recipes Comfort
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 1/2 pounds ground beef; 2 tablespoons olive oil; 1 medium onion, diced; 1 green bell pepper, chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 6 large eggs; 1/4 cup heavy cream; 2 cups shredded mozzarella cheese; 1/2 cup shredded provolone cheese

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This Philly Cheesesteak Casserole is what happens when you mash up weeknight chaos with a craving for something warm, cheesy, and comforting. I mean, who has time to roll up a sandwich when you can bake all that goodness in one dish? This is one of those Easy Dinner Recipes that doesn’t ask much from you—just toss, stir, bake, and maybe sneak a bite before it hits the table. I made it on a whim after realizing I had ground beef, a lone bell pepper, and way too many eggs. The result? A baked miracle. It’s not fussy. It’s not pretty. But it delivers. Like the best of the Baked Casserole Recipes, it’s got those golden edges, that melty center, and oh yeah—zero complaints from the family. Whether you’re into Buffalo Chicken Casserole, Cheesy Chicken Casserole, or still trying to convince your household that Vegan Breakfast Casserole is a thing—they’ll eat this and smile. It even plays nice with those dreaming of Dessert Casserole (not me pretending this is dinner and dessert). You can even say it’s like Chicken Potpie Casserole’s beefy cousin.

1) Key Takeaways
2) Easy Philly Cheesesteak Casserole Recipe
3) Ingredients for Philly Cheesesteak Casserole
4) How to Make Philly Cheesesteak Casserole
5) Tips for Making Philly Cheesesteak Casserole
6) Making Philly Cheesesteak Casserole Ahead of Time
7) Storing Leftover Philly Cheesesteak Casserole
8) Try these Main Course Recipes next!
9) Philly Cheesesteak Casserole Recipe
10) Nutrition

1) Key Takeaways

This Philly Cheesesteak Casserole transforms the sandwich classic into a quick family meal
It’s loaded with tender beef, melted cheese, and creamy eggs baked together
Perfect for busy weeknights when you want comforting flavors with minimal effort
Leftovers store well and reheat like a dream

2) Easy Philly Cheesesteak Casserole Recipe

This casserole lands right in the sweet spot between hearty and simple. It’s one of those easy dinner recipes that saves your evening when you’re worn out but still craving real food. The first time I threw this together, I had exactly 43 minutes before school pickup. I looked at a pack of ground beef, a half-used onion, and some shredded cheese and thought, let’s see what happens.

What happened was magic. The beef browned beautifully in the pan, the peppers softened just enough, and the mix baked into a creamy, cheesy dinner that didn’t leave a single plate unfinished. That’s the kind of win we need midweek. And look, I love baked casserole recipes of all kinds, but this one has something special going for it: no breadcrumbs, no fuss, just flavor.

So if you’re like me and the words dessert casserole, buffalo chicken casserole, or even vegan breakfast casserole spark curiosity, this one brings the same joy without needing a dozen steps. And yes, my kids called it “cheeseburger cake” the first time we had it. I didn’t correct them. It’s got the soul of a chicken potpie casserole and the attitude of a Tuesday night dinner that shows up right on time.

3) Ingredients for Philly Cheesesteak Casserole

Ground Beef: You want about one and a half pounds. Go for the kind that has some fat to it. That richness adds flavor and keeps the casserole moist.

Olive Oil: A couple tablespoons is all you need to get those onions and peppers sizzling. I use it because it heats fast and brings a little body to the veggies.

Onion: One medium, diced. I always tear up chopping onions, but it’s worth it for that mellow sweetness after it cooks down.

Green Bell Pepper: One, chopped. It gives this dish that cheesesteak signature—slightly bitter, crisp, and fresh.

Salt and Black Pepper: Just a half teaspoon of each. It’s enough to bring out everything else without taking over.

Garlic Powder: A teaspoon brings warmth. Not as strong as fresh garlic, but it spreads out evenly in the mix.

Eggs: Six large eggs help bind the casserole together. It’s almost like a savory custard that hugs every bite.

Heavy Cream: Just a quarter cup makes the eggs fluffier and adds richness. It’s the secret to a soft interior.

Mozzarella Cheese: Two cups, shredded. This is where things start to melt and stretch in all the right ways.

Provolone Cheese: Half a cup, shredded. It adds that sharp, creamy finish. I always sneak a bite while grating it.

4) How to Make Philly Cheesesteak Casserole

Step 1. Preheat your oven to 350°F. That way it’s ready when your casserole is.

Step 2. Heat the olive oil in a large skillet. Toss in the onions and peppers. Cook them until they’re soft and smell amazing.

Step 3. Add the ground beef to the skillet. Break it apart with a spoon and let it brown. Sprinkle in the salt, pepper, and garlic powder. Stir and taste. Good? Keep going.

Step 4. Once the beef’s done, pour the whole skillet into a greased 9×13 baking dish. Smooth it out with your spoon like you’re frosting a meat cake.

Step 5. In a bowl, whisk the eggs with the cream. Don’t overthink it—just get them smooth.

Step 6. Pour the egg mixture over the meat in the dish. It’ll look strange, but trust me.

Step 7. Sprinkle the mozzarella and provolone cheese evenly across the top. Try not to snack on too much while doing it.

Step 8. Bake for about 30 to 35 minutes. You’ll know it’s done when the top is golden and the center doesn’t jiggle like a waterbed.

Step 9. Let it sit for five minutes before slicing. That pause helps everything settle—and gives you a chance to admire your work.

5) Tips for Making Philly Cheesesteak Casserole

Don’t skimp on the seasoning. The garlic powder might feel like a small thing, but it spreads flavor through every layer. I’ve tried skipping it, and it just didn’t hit the same.

If your beef’s too greasy, drain some of the fat before pouring it into the baking dish. That keeps things from getting too heavy. But don’t remove all of it—fat equals flavor.

Use block cheese and shred it yourself. Pre-shredded cheese works, but it has added starches that keep it from melting as smoothly. You’ll get a silkier finish with the real deal.

6) Making Philly Cheesesteak Casserole Ahead of Time

One of the best things about this dish is how well it fits into your week. If your evenings look anything like mine—homework, dishes, why-are-there-so-many-socks-everywhere—this casserole buys you time.

You can prep the beef, veggies, and cheese ahead. Just store the cooked filling in the fridge. When you’re ready to bake, whisk your eggs and cream fresh, assemble, and bake as usual. You’ll still get that golden top without the rush.

Or go all in and bake it fully. Then, reheat slices throughout the week. It holds up well and reheats in the microwave like a champion. Breakfast, lunch, midnight snack? Covered.

7) Storing Leftover Philly Cheesesteak Casserole

Leftovers are your friend here. Let the casserole cool before wrapping it up. I like to slice it into individual portions and store them in airtight containers.

Pop them in the fridge for up to four days. For longer storage, freeze it. Wrap slices tightly in foil and slide them into a freezer-safe bag. They’ll last for up to two months.

To reheat, microwave a slice for about a minute. Add a sprinkle of cheese if you’re feeling extra. I won’t judge.

8) Try these Main Course Recipes next!

9) Philly Cheesesteak Casserole Recipe