Philly Cheesesteak Casserole
This hearty, comforting casserole packs all the iconic flavors of a Philly cheesesteak into an easy, family-friendly bake. Tender steak, peppers, onions, and mushrooms are smothered in a creamy cheese sauce and topped with a crispy, buttery topping.
Prep Time: 20 mins | Cook Time: 25 mins | Serves: 6-8
Ingredients
For the Steak & Veggie Layer:
· 1 ½ lbs ribeye steak, thinly sliced (or shaved steak, like Steak-umm)
· 1 tbsp olive oil
· 1 large onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 1 cup sliced mushrooms (optional)
· 2 garlic cloves, minced
· 1 tbsp Worcestershire sauce
· 1 tsp Italian seasoning
· Salt and black pepper to taste
For the Cheese Sauce:
· 2 tbsp butter
· 2 tbsp all-purpose flour
· 1 ½ cups milk (whole or 2%)
· 1 cup beef broth
· 2 cups shredded provolone cheese (or Cheez Whiz for authenticity)
· ½ cup grated Parmesan cheese
· ½ tsp garlic powder
For the Topping:
· 1 (16 oz) bag frozen tater tots (or 4 cups cooked egg noodles/rice)
· 1 cup shredded mozzarella or cheddar cheese
· Chopped fresh parsley for garnish
Instructions
- Cook the Steak & Veggies
· Preheat oven to 400°F (200°C).
· In a large skillet, heat olive oil over medium-high heat. Add steak and cook until browned. Remove and set aside.
· In the same skillet, add onion, bell pepper, and mushrooms (if using). Cook until softened and lightly caramelized (about 8 minutes).
· Add garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook 1 more minute.
· Return steak to skillet, toss together, and set aside.
- Make the Cheese Sauce
· In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
· Gradually whisk in milk and beef broth until smooth. Bring to a simmer, stirring constantly, until thickened (about 3-4 minutes).
· Remove from heat. Stir in provolone, Parmesan, and garlic powder until cheeses are melted and sauce is smooth.
- Assemble the Casserole
· Spread the steak and veggie mixture evenly in a 9×13-inch baking dish.
· Pour the cheese sauce evenly over the steak layer.
· Arrange frozen tater tots in a single layer over the top (or spread cooked noodles/rice if using).
· Sprinkle with shredded mozzarella or cheddar.
- Bake
· Bake, uncovered, for 20-25 minutes, until the topping is crispy and golden and the casserole is bubbly around the edges.
· Let cool for 5-10 minutes before serving.
- Serve
· Garnish with fresh parsley.
· Serve hot with extra Cheez Whiz or steak sauce on the side, if desired.
Key Success Tips
· Slice Steak Thinly: Freeze steak for 30 minutes before slicing for easier, paper-thin cuts.
· Don’t Overcook Veggies: They should be tender but still have a bit of bite.
· Thicken Sauce Properly: Let the cheese sauce simmer until it coats the back of a spoon.
· Crispy Topping: For extra-crispy tater tots, bake them on a separate sheet for 10 minutes before adding to the casserole.
Make-Ahead & Storage
· Assemble Ahead: Layer everything except the topping, cover, and refrigerate for up to 24 hours. Add topping and bake as directed, adding 5-10 minutes.
· Freeze: Assemble unbaked casserole (without tater tots), wrap tightly, and freeze for up to 2 months. Thaw overnight in fridge, add topping, and bake as directed.
· Leftovers: Store covered in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness.
Delicious Variations
· Low-Carb: Use cauliflower tots or a layer of mashed cauliflower instead of tater tots.
· Chicken Philly: Substitute steak with sliced chicken breast.
· Mushroom Lover’s: Double the mushrooms and omit the peppers.
· Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the cheese sauce.
· Italian Twist: Use Italian cheese blend and add pepperoni slices.
Warm, cheesy, and packed with flavor—this casserole is a crowd-pleaser any night of the week!