Philly Cheesesteak Casserole

This hearty, comforting casserole takes all the iconic flavors of a Philly Cheesesteak—sliced steak, melty cheese, peppers, and onions—and turns it into an easy, family-friendly bake. It’s the ultimate weeknight crowd-pleaser.

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Ingredients

For the Casserole:

• 1 ½ lbs (680g) flank steak, skirt steak, or ribeye, thinly sliced against the grain (partially frozen for easier slicing)

• 2 tablespoons olive oil, divided

• 1 large yellow onion, thinly sliced

• 1 large green bell pepper, thinly sliced

• 1 large red bell pepper, thinly sliced

• 8 oz (225g) cremini or white mushrooms, sliced (optional, classic addition)

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika (optional, for depth)

• Salt and black pepper to taste

• 1 (16 oz) package penne pasta, cavatappi, or rigatoni (or use 1 lb fresh pasta)

• 2 cups shredded provolone cheese (or Italian cheese blend)

• ½ cup grated Parmesan cheese

For the Creamy Cheese Sauce:

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 ½ cups whole milk, warmed

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ¼ teaspoon white or black pepper

• ½ cup cream cheese, softened (optional, for extra richness)

• 1 ½ cups shredded provolone or white American cheese (for the sauce)

For Topping:

• ½ cup seasoned breadcrumbs (or panko mixed with 1 tbsp melted butter)

• Chopped fresh parsley, for garnish

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Instructions

Step 1: Cook the Pasta & Prep

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

2. Cook pasta according to package directions for al dente (it will cook more in the oven). Drain and set aside.

Step 2: Cook the Steak & Veggies

1. Pat steak slices very dry and season generously with salt and pepper.

2. In a large skillet or Dutch oven, heat 1 tbsp olive oil over high heat. Working in batches to avoid crowding, sear the steak slices for 45-60 seconds per side, just until browned. Remove to a plate (it will finish cooking in the oven).

3. In the same skillet, add remaining 1 tbsp oil. Reduce heat to medium-high. Add onions and bell peppers. Cook for 5-7 minutes until softened and slightly charred.

4. Add mushrooms (if using) and cook for another 5 minutes until they release their moisture.

5. Add garlic, oregano, and smoked paprika. Cook for 1 minute until fragrant. Season with salt and pepper. Remove veggie mix to a bowl.

Step 3: Make the Cheese Sauce

1. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden (making a roux).

2. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, whisking constantly, until thickened (about 3-5 minutes).

3. Remove from heat. Stir in Worcestershire, garlic powder, white pepper, and cream cheese (if using) until melted and smooth.

4. Add the 1 ½ cups shredded cheese and stir until fully melted. Taste and adjust seasoning.

Step 4: Assemble the Casserole

1. In a large mixing bowl, combine the cooked pasta, cheese sauce, cooked veggies, and half of the seared steak slices. Stir gently until everything is evenly coated.

2. Pour the mixture into the prepared baking dish. Spread evenly.

3. Top with the remaining steak slices. Sprinkle the 2 cups shredded provolone and Parmesan cheese evenly over the top.

4. Finish with a sprinkle of breadcrumbs.

Step 5: Bake & Serve

1. Bake uncovered for 20-25 minutes, until the cheese is melted, bubbly, and the top is golden.

2. If desired, broil on high for the last 2-3 minutes for extra browning (watch closely!).

3. Let stand for 5-10 minutes before serving. Garnish with fresh parsley.

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Pro Tips & Variations

• Meat Shortcut: Use 1 lb shaved beef from the grocery store (often labeled “cheesesteak meat”). Sear quickly—no need to cook through.

• Extra Flavor: Add 1 tbsp of steak seasoning or a splash of beef broth to the veggie mix.

• Cheese Choices: White American cheese is the classic Philly melty choice. Provolone adds a sharper flavor. A mix is ideal.

• Low-Carb/Keto Version: Replace pasta with cauliflower florets (roasted or steamed). Or use sliced zucchini as a base.

• Make-Ahead: Assemble up to a day ahead, cover, and refrigerate. Add 10-15 minutes to baking time if going straight from fridge to oven.

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Serving Suggestions

• Serve with a simple green salad or garlic bread.

• Top individual servings with extra hot sauce, pickled jalapeños, or a dollop of garlic aioli.

• Leftovers reheat beautifully in the oven or microwave.

Enjoy this warm, cheesy, and satisfying twist on a beloved sandwich!