Introduction
The kitchen smelled like toasted provolone and caramelized onions — warm and just a little electric from the sizzle. I slid the baking dish into the oven and, for a moment, everything quieted. This Philly Cheese Steak Casserole hits that same note every time: melty cheese, tender beef, and sweet peppers. This always takes me back to Sunday dinners. If you want a quick skillet refresher on the ground beef base, see my notes on ground beef Philly cheesesteaks for similar flavor ideas.
Why You’ll Love This
- Quick weeknight dinner that still feels special.
- One-pan prep, fewer dishes to wash.
- Budget-friendly with pantry basics and big flavor.
- Kid-approved texture: soft eggs, gooey cheese.
- Great for meal prep and reheats well like other comfort food casseroles.
Quick Recipe Snapshot
- Servings: 6
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Skill level: Easy
- Taste: Savory, cheesy, mildly herbed
Trust me — if you can brown beef and whisk eggs, you’ll nail this.
Ingredients You’ll Need
- 1 lb lean ground beef — swap for turkey if you like (leaner)
- 1 bell pepper, diced — any color, for sweetness
- 1 onion, chopped — yellow or sweet, adds depth
- 2 cloves garlic, minced — fresh garlic = bigger flavor
- 8 oz provolone cheese, shredded — melts beautifully
- 6 eggs — bind and give custard texture
- 1 cup milk — whole or 2% for creaminess
- Salt and pepper to taste — season at the end too
- 1 tsp Italian seasoning — simple herb blend
How to Make It
- First, preheat the oven to 350°F (175°C). Grease a 9×13 dish.
- Then heat a large skillet over medium. Add the ground beef and cook until browned. Hear that steady sizzle; that’s flavor forming. Drain excess fat.
- Next, add the diced bell pepper and chopped onion to the beef. Cook until soft and the onions turn translucent, about 5–7 minutes. Add the minced garlic and stir for 30 seconds until fragrant.
- Meanwhile, whisk 6 eggs with 1 cup milk, 1 tsp Italian seasoning, and a good pinch of salt and pepper. Whisk until smooth and slightly frothy.
- Layer the beef mixture evenly in the greased baking dish. Pour the egg mixture over the beef so it settles into the gaps. Sprinkle shredded provolone across the top.
- Bake for 30–35 minutes. You’ll know it’s done when the center is set (no jiggle) and the edges turn lightly golden while the cheese bubbles.
- Finally, let it sit 5 minutes before slicing. The casserole firms up and cuts cleaner that way. Serve warm.
Kitchen Tips (From My Kitchen)
- Time-saver: Brown the beef the night before and refrigerate; assemble and bake the next day.
- Common mistake + fix: If your eggs separate or weep, you likely overbaked—pull it at 30 minutes and tent with foil until set.
- Simple variation: Swap Italian seasoning for smoked paprika and throw in a sprinkle of chopped fresh parsley, or pair with a slice of blueberry cream cheese bread for brunch contrast.
Serving Ideas
- Weeknight dinner: plate with a crisp green salad and a lemon vinaigrette.
- Brunch twist: serve smaller squares with a side of roasted potatoes.
- Potluck: cut into squares and garnish with chopped parsley; it travels well.
- Holiday side: pair with roasted vegetables for a hearty meal.
- For sweet-savory play, serve with a slice of blueberry cream cheese bread or a blueberry lemon cream cheese sourdough loaf.
Storing & Leftovers
- Fridge: Store covered for 3–4 days.
- Freezer: Freeze portions up to 2 months; thaw overnight in the fridge.
- Reheat: Warm in a 325°F oven for 10–15 minutes to keep texture; microwave for single portions if short on time.
Leftover idea: slice and fold into a toasted sandwich or toss over a fresh salad for lunch.
Philly Cheese Steak Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13 dish.
- In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.
- Add the diced bell pepper and chopped onion to the beef. Cook until soft and onions are translucent, about 5–7 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- In a bowl, whisk together the eggs, milk, Italian seasoning, and a pinch of salt and pepper until smooth and slightly frothy.
- Layer the beef mixture evenly in the greased baking dish. Pour the egg mixture over the beef. Sprinkle shredded provolone on top.
- Bake for 30–35 minutes, until the center is set (no jiggle) and edges are lightly golden while the cheese bubbles.
- Let it sit for 5 minutes before slicing to allow the casserole to firm up.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — assemble, cover, and refrigerate up to 24 hours; bake when ready.
Q: What can I substitute for provolone?
A: Cheddar or Swiss both melt well and add a different flavor profile.
Q: How do I know it’s done?
A: The center should be set with no jiggly custard and the cheese should be bubbly and lightly browned.
Q: Can I freeze it?
A: Absolutely; freeze baked or unbaked portions. Thaw overnight before reheating.
Final Thoughts
I make this casserole on busy nights and when friends drop by unannounced. It feels like a warm, starchy hug — straightforward, satisfying, and forgiving if you tinker. Try it once, then tweak the peppers, cheese, or herbs until it feels like your version. I hope you enjoy making and sharing this cozy Philly Cheese Steak Casserole.
Conclusion
For another spin on this idea, try the Philly Cheese Steak Casserole Recipe – Viral Recipe for alternate layering tips, and see a low-carb twist at Philly Cheesesteak Casserole – Wholesome Yum.
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