Philly Cheesesteak Bake
There’s something undeniably comforting about transforming a beloved sandwich into a bubbling, oven-baked masterpiece. This Philly Cheesesteak Casserole takes everything you love—savory beef, sautéed peppers and onions, creamy richness, and melty cheese—and wraps it into a warm, satisfying dish that fills your kitchen with irresistible aroma.
Perfect for busy weeknights or casual gatherings, it’s easy to make, indulgent to eat, and guaranteed to disappear fast.
Ingredients:
- 1 ½ lbs ground beef or shaved steak
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 tbsp Worcestershire sauce
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- 2 large eggs
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat & Prep: Set oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Cook the Beef: In a large skillet over medium-high heat, brown the beef until fully cooked. Drain any excess grease.
- Sauté the Veggies: Add onion, bell peppers, mushrooms, and garlic to the skillet. Cook until softened, about 5–6 minutes. Season with salt, pepper, smoked paprika, and Worcestershire sauce.
- Layer It Up: Transfer the beef and veggie mixture to the prepared baking dish, spreading it evenly.
- Make the Creamy Base: In a bowl, whisk together cream cheese, mayonnaise, and eggs until smooth.
- Assemble: Pour the creamy mixture over the beef and vegetables. Top with shredded provolone and mozzarella.
- Bake: Bake for 25–30 minutes, until the top is golden and bubbling.
- Rest & Serve: Let the casserole rest for 5 minutes before serving. Delicious on its own, or paired with a crisp salad, crusty bread, or toasted hoagie rolls.
