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Philly Cheese Steak Casserole

A cozy, cheesy casserole featuring tender beef, melty provolone, and sweet peppers, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13 dish.
  2. In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.
  3. 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.
  4. In a bowl, whisk together the eggs, milk, Italian seasoning, and a pinch of salt and pepper until smooth and slightly frothy.
  5. Layer the beef mixture evenly in the greased baking dish. Pour the egg mixture over the beef. Sprinkle shredded provolone on top.
Baking
  1. Bake for 30–35 minutes, until the center is set (no jiggle) and edges are lightly golden while the cheese bubbles.
  2. Let it sit for 5 minutes before slicing to allow the casserole to firm up.

Notes

You can brown the beef the night before and refrigerate it. Common mistake: If your eggs separate or weep, you likely overbaked—pull it at 30 minutes and tent with foil until set. For a variation, substitute Italian seasoning for smoked paprika and add fresh parsley.