Philly Cheesesteak Casserole
Meat & Veggies
- 2 lbs ground beef or thin-sliced steak if you’re feelin’ fancy
- 1 large onion sliced
- 2 bell peppers sliced (any color)
- 8 oz mushrooms sliced (optional but recommended for that diner vibe)
- 3 cloves garlic minced
Base & Sauce
- 8 oz cream cheese softened
- 1 cup sour cream
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheesy Goodness
- 2 cups shredded mozzarella
- 6 –8 slices provolone cheese the real MVP here
Optional Add-Ins (choose your adventure)
- 2 cups cooked pasta penne or rotini
- OR 3 cups diced roasted potatoes
- OR keep it low-carb and skip both
Instructions
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Preheat & Prep
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Preheat oven to 375°F. Lightly grease a 9×13 casserole dish.
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Cook the Filling
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In a large skillet, cook ground beef over medium heat until browned. Drain excess grease if needed.
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Add Veggies
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Toss in onions, peppers, mushrooms, and garlic. Cook until softened and just a little caramelized—about 6–8 minutes.
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Make it Creamy
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Lower heat and stir in cream cheese until melted.
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Add sour cream, beef broth, Worcestershire, salt, and pepper. Stir until smooth and rich.
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Build the Casserole
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If using pasta or potatoes, spread them in the bottom of your dish.
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Pour the beef mixture over top and spread evenly.
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Cheese Layer (don’t skimp)
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Sprinkle mozzarella over everything, then lay provolone slices across the top like a cozy blanket.
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Bake
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Bake uncovered for 20–25 minutes, until bubbly and golden.
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Rest (important!)
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Let it sit 5–10 minutes before serving so it sets up nicely.
Notes
Freezer-friendly: Assemble, cover tight, freeze. Bake straight from frozen at 350°F ~45–55 minutes.
Make it stretch: Add extra peppers + mushrooms = more servings, less cost.
Sandwich vibes: Scoop leftovers onto toasted hoagie rolls the next day
Bulk prep: Double the meat base and freeze half for a second meal later.
Lorie
Yummy
2 weeks ago
