I first made this Philly Cheesesteak Casserole on a frantic weeknight when my family couldn’t agree on dinner. I had some shaved steak, peppers, and a longing for that iconic sandwich flavor without the fuss. As the onions and peppers sizzled, my kitchen filled with that unmistakable, savory aroma. Layering it all with crusty bread and piles of cheese felt like building a masterpiece. When I pulled the bubbling, golden-brown dish from the oven, the smell was pure magic. That first spoonful—a perfect mix of tender beef, melty cheese, and garlicky bread—was an instant victory. It’s been our go-to comfort food ever since.
Why You’ll Love This Recipe
You are going to love this recipe because it captures every delicious element of a classic Philly cheesesteak in an easy, shareable casserole. No more struggling to stuff ingredients into a roll! It’s a hearty, all-in-one meal that’s perfect for busy nights, potlucks, or feeding a hungry crowd on game day. The crispy, buttery bread topping soaks up all the savory juices from the beef and peppers, and the combination of gooey cheeses is utterly irresistible. It’s comforting, flavorful, and so much simpler than you’d think.
Ingredients
- 2 lbs shaved ribeye or top round steak (found at the meat counter)
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 large bell peppers (I use one green, one red), thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 loaf French bread, cut into 1-inch cubes (about 6 cups)
- ½ cup (1 stick) unsalted butter, melted
- 2 cups shredded provolone cheese (trust me, do not skip this!)
- 2 cups shredded mozzarella cheese
- 1 cup beef broth
- Optional garnish: chopped fresh parsley
Let’s talk ingredients, because a few choices make all the difference. The shaved steak is key—it cooks quickly and gets beautifully tender. Ask your butcher to shave it for you, or look for “sandwich steak” in the meat case. The provolone cheese is non-negotiable for authentic flavor; it has that sharp, tangy taste that defines a true cheesesteak. Mozzarella gives the stretch, but provolone gives the soul. Using beef broth instead of a cream sauce keeps the dish from being too heavy and creates a delicious, savory moisture that soaks into the bread, preventing a dry casserole.(See the next page below to continue…)