Cheesesteak Casserole Recipe

Let me tell you, the Cheesesteak Casserole is one of those dinners that really makes more sense. This casserole all comes together with great flavor, makes use of lots of cheese, and is just so incredibly easy on weeknights. I whipped up this dish for dinner one night using some leftover steak and a couple of bell peppers, and it has become a standard within our rotation pretty much since then. It’s as close to your favorite cheesesteak as one could imagine: totally baked, but much, much cozier.

What is Cheesesteak Casserole All About?

It is a baked version of the classic Philly cheese steak. It’s got all the good stuff: thinly sliced beef, sautéed onion and peppers, all mixed with melted cheese, provolone or mozzarella, into a creamy egg base that holds it together. No bread here, just pure, bold, cheesy flavor in every bite. Great for feeding the whole family or for meal prep.

Ingredients

Meat & Veggies

• 1 lb thinly sliced beef steak (ribeye or sirloin works great)
• 1 tbsp olive oil
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced

Seasonings

• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

Casserole Base

• 4 large eggs
• ½ cup heavy cream
• 1½ cups shredded provolone or mozzarella cheese

How to Make Cheesesteak Casserole

1. Make sure to set your oven at 375°F (190 °C) to preheat.
2. The next step is to sauté the vegetable mixture: heat a pan with olive oil; sauté onions and peppers for around 5 minutes until softened.
3. Then there is the beef: add the sliced steak and garlic to the pan, season with salt, pepper, and paprika, and cook until no longer pink.
4. Then for the base: in a bowl, whisk together the eggs, cream, and 1 cup of the cheese.
5. Then everything gets mixed: add the beef vegetable mixture to the greased casserole and pour the egg mixture on top.
6. Top with everything left and put it for baking: sprinkle with remaining cheese and bake for about 25 to 30 minutes, or until golden and set.
7. Cool & serve: Rest for 5 minutes, then cut into slices.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: This can be done in the microwave or by placing it in an oven preheated to 350 until warmed.
• Freeze: Freeze individual servings up to 2 months; thaw overnight before reheating.

Serving Suggestions

• Pair this with a light salad or roasted veggies.
• Serve crusty bread with this for that full Philly vibe.
• Add hot sauce for extra punch!

Pro Tips & Variations

• Use ground beef if you’re out of steak—it still tastes amazing.
• Want low-carb? It is keto-friendly as is.
• Substitute mushrooms or jalapenos for variety.
• Cream cheese can be added to make it creamy.

FAQs

Can I swap out beef for steak?

Yes! Just cook it and drain the fat, just like you usually would.

2. Is Cheesesteak Casserole spicy?

Not at all, unless you add spice. If you like heat, feel free to toss in some chili flakes or hot sauce.

Is it possible to make it without dairy?

You can go for coconut cream with a dairy-free shredded cheese option. It won’t taste the same, but it would still be very tasty.

4. What cheese works best?

Authentic flavor comes from provolone, but it is okay with mozzarella, cheddar, or even pepper jack.

Try it!

Once you have tried your hand at preparing the Cheesesteak Casserole, you will be left wondering why you did not try it earlier. It’s very easy, and comforting, and spicy too.