A great Philly cheesesteak is a beautiful thing, but it is a one-sandwich-at-a-time, stand-at-the-griddle kind of cooking. This casserole takes everything people love about the sandwich — the well-seasoned beef, the sweet softened peppers and onions, the puddle of melted provolone — and bakes it in one dish that serves six without anyone playing short-order cook.
Serve it the classic way, spooned into toasted hoagie rolls, or keep it low-carb and eat it straight from the dish with a fork and a green salad. Either way, it has become one of our most reliable family dinners: fifteen minutes of chopping and browning, then the oven does the rest while you get on with your evening.
Beef: ground or sliced?
The original sandwich uses thinly sliced ribeye, and if you find it on sale, it makes a superb casserole — just sear it quickly and use it in place of the ground beef. But weeknight reality is ground beef, and honestly it works beautifully here: it absorbs the Worcestershire and seasoning all the way through, stretches further, and costs a fraction of the price. We tested both; the family did not have a favorite.
Getting the peppers right
The most common casserole mistake is watery peppers weeping into the dish. Sauté the peppers and onions until they are properly soft and any liquid in the pan has cooked off before they meet the beef. That five minutes of patience is the difference between a casserole that slices and one that sloshes.
Ingredients
- 1 1/2 lb ground beef, 85% lean (680 g)
- 1 tablespoon olive oil (15 ml)
- 1 large yellow onion, thinly sliced (about 200 g)
- 2 bell peppers, any color, thinly sliced (about 300 g)
- 8 oz mushrooms, sliced (225 g), optional
- 3 garlic cloves, minced (about 9 g)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon kosher salt (6 g)
- 1/2 teaspoon black pepper (1.5 g)
- 1 teaspoon smoked paprika (3 g)
- 4 oz cream cheese, cubed (115 g)
- 8 slices provolone cheese (about 170 g)
- Toasted hoagie rolls, for serving (optional)
Amounts are for the yield below. US customary measures first, grams in brackets for scale users.
Step-by-step instructions
- Heat the oven. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Soften the vegetables. Heat the olive oil in a large skillet over medium-high heat. Cook the onion and peppers for 6 to 8 minutes, stirring now and then, until soft and sweet with a little color. Add the mushrooms, if using, and cook 3 minutes more until their liquid has evaporated. Stir in the garlic for the last 30 seconds, then scrape the vegetables into the baking dish.
- Brown the beef. In the same skillet, brown the ground beef over medium-high heat, breaking it into crumbles, for 6 to 8 minutes until no pink remains. Drain off the fat, then stir in the Worcestershire sauce, salt, pepper and paprika.
- Make it creamy. Reduce the heat to low and stir the cream cheese into the hot beef until melted and evenly coating the meat. Spoon the beef over the vegetables in the dish and mix gently.
- Top and bake. Lay the provolone slices over the top, overlapping slightly. Bake for 15 to 18 minutes, until the cheese is melted, bubbling at the edges and lightly golden in spots.
- Rest and serve. Rest for 5 minutes so the casserole settles, then serve in toasted hoagie rolls or as-is with a salad.
Nutrition estimate
| Nutrient | Per serving |
|---|---|
| Calories | 445 kcal |
| Protein | 30 g |
| Carbohydrates | 7 g |
| Fat | 33 g |
| Saturated fat | 15 g |
| Sodium | 780 mg |
| Fiber | 1 g |
| Sugar | 4 g |
Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.
Storage & reheating
Leftovers keep for up to 4 days in the fridge and reheat well, covered, in a 350°F (175°C) oven for 15 minutes or in the microwave. The unbaked casserole can be assembled a day ahead and refrigerated; add 5 to 10 minutes to the bake time from cold. It also freezes well for up to 3 months.
Baked Philly Cheesesteak Casserole
Seasoned beef, sweet peppers and onions under melted provolone — sandwich night, casserole-style.
Ingredients
Tick ingredients off as you prep — it is the easiest way to never miss one mid-recipe.
Instructions
- Heat the oven. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Soften the vegetables. Heat the olive oil in a large skillet over medium-high heat. Cook the onion and peppers for 6 to 8 minutes, stirring now and then, until soft and sweet with a little color. Add the mushrooms, if using, and cook 3 minutes more until their liquid has evaporated. Stir in the garlic for the last 30 seconds, then scrape the vegetables into the baking dish.
- Brown the beef. In the same skillet, brown the ground beef over medium-high heat, breaking it into crumbles, for 6 to 8 minutes until no pink remains. Drain off the fat, then stir in the Worcestershire sauce, salt, pepper and paprika.
- Make it creamy. Reduce the heat to low and stir the cream cheese into the hot beef until melted and evenly coating the meat. Spoon the beef over the vegetables in the dish and mix gently.
- Top and bake. Lay the provolone slices over the top, overlapping slightly. Bake for 15 to 18 minutes, until the cheese is melted, bubbling at the edges and lightly golden in spots.
- Rest and serve. Rest for 5 minutes so the casserole settles, then serve in toasted hoagie rolls or as-is with a salad.
Tested in the FryDaily kitchen, October 2026. Printing? This card is designed to print cleanly on its own.
