Avoid using only mozzarella cheese. While it’s wonderfully melty, it lacks the distinctive sharp, tangy flavor that makes a Philly cheesesteak taste authentic. The combination of provolone and mozzarella gives you the perfect balance of flavor and gooey texture. Provolone is a must.
Finally, don’t forget to let your skillet get hot before adding the onions and peppers. Adding them to a cold pan will make them steam and become limp instead of getting those delicious caramelized edges that add so much depth of flavor. A hot pan equals better browning.
Serving Suggestions
I love serving this casserole right from the dish, garnished with a little chopped fresh parsley for a pop of color. It’s a complete meal on its own, but for a true deli experience, I’ll set out a bottle of hot sauce (like Frank’s RedHot) and some pickled cherry peppers or pepperoncini on the side.
For a lighter side to balance the richness, a simple, crisp green salad with a tangy vinaigrette is perfect. The acidity cuts through the cheese and beef beautifully. A side of roasted Brussels sprouts or garlicky green beans also works wonderfully.
Leftovers make an incredible next-day lunch. I reheat a portion and sometimes even spoon it into a hoagie roll for the ultimate “next-day sandwich.” The flavors have melded even more, making it somehow even better.
Variations & Customizations
For a “Cheesesteak Hashbrown” version, replace the bread cube topping with a layer of thawed, shredded frozen hash browns. Toss the hash browns with the melted butter and garlic powder, then spread them over the beef and cheese. Bake as directed. It’s like a cheesesteak breakfast bake!
A “Mushroom Swiss” twist is fantastic for mushroom lovers. Sauté 8 oz of sliced mushrooms with the onions and peppers. When assembling, swap half of the provolone for shredded Swiss cheese. The earthy mushrooms and nutty Swiss are a classic, delicious combination.
If you want to lighten it up, you can use a leaner cut of shaved steak, like top round, and reduce the cheese by about a cup. You can also add in other veggies like sliced zucchini or spinach for an extra boost of nutrition.
How to Store, Freeze & Reheat
This casserole stores well in the refrigerator. Once cooled, I cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. It will keep for 3-4 days. The bread topping will soften, but the flavors will still be fantastic.
You can freeze it either before or after baking. To freeze unbaked, assemble the casserole but do not bake. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. To freeze after baking, cool completely, wrap well, and freeze. Thaw in the fridge before reheating.
To reheat, the oven is best to restore the crispy topping. Cover the dish with foil and warm at 350°F for 15-20 minutes, then uncover for the last 5 minutes. For a single serving, the microwave works (about 2 minutes), but the topping will stay soft.
Conclusion
This Philly Cheesesteak Casserole is my favorite way to bring the fun and flavor of the classic sandwich to the dinner table with zero stress. It’s a crowd-pleaser that’s as satisfying to make as it is to eat, filling your home with the most amazing smells. I hope this recipe becomes a beloved, easy win in your kitchen, bringing cheesy, savory joy to your family and friends. Now, go grab that shaved steak and get your skillet hot—your new favorite comfort food is just a sizzle away.