Description

All the hoagie-shop flavors baked into a cozy, creamy Philly Cheesesteak Casserole: tender steak, peppers, onions, mushrooms, and melty provolone under a golden, bubbly top—perfect for weeknights, meal prep, or game day.

Ingredients

2 tablespoons olive oil

1 1/2 pounds thinly sliced ribeye or sirloin, cut into bite-size strips

1 large yellow onion, thinly sliced

2 bell peppers (green and red), thinly sliced

8 ounces cremini mushrooms, sliced

3 cloves garlic, minced

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1 teaspoon Italian seasoning

1 tablespoon Worcestershire sauce

8 ounces cream cheese, softened

1/2 cup mayonnaise (or sour cream)

1/2 cup beef broth

1 teaspoon Dijon mustard

8 slices provolone cheese

1 cup shredded mozzarella

Optional: 1/2 cup sliced pickled banana peppers

Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steak in batches 2–3 minutes until just browned. Season with a pinch of salt and pepper. Transfer to a plate; keep juices.

3. Add remaining oil; sauté onions, bell peppers, and mushrooms 6–8 minutes until soft and lightly caramelized. Stir in garlic, 30 seconds. Season with remaining salt, pepper, and Italian seasoning.

4. Deglaze pan with Worcestershire and beef broth, scraping browned bits; simmer 1–2 minutes.

5. Lower heat; add cream cheese, mayonnaise, and Dijon. Stir until creamy and smooth.

6. Return steak and accumulated juices; toss to coat.

7. Transfer mixture to prepared dish. Layer provolone slices over top; sprinkle mozzarella.

8. Bake 12–15 minutes until bubbling and cheese is melted. Broil 1–2 minutes for a golden top.

9. Rest 5 minutes. Top with banana peppers and parsley if using. Serve with toasted hoagie rolls or over cauliflower rice.

Notes

For extra browning, move the dish to the upper third of the oven before broiling. Freeze unbaked casserole (without cheese) for up to 2 months; thaw, add cheese, and bake.