Fans of this recipe often also make Stuffed Bell Pepper Casserole and French Onion Chicken Casserole.
Philly Cheese Steak Casserole has that perfect pull — the cream cheese and egg base binds everything into a creamy, cohesive filling that holds its shape when you scoop it, and the provolone on top goes golden and bubbly at the edges after 25 minutes in the oven. It is the kind of dish you pull out on a Tuesday night and the whole table shows up fast.
The filling comes together in a skillet before it ever hits the baking dish — steak browned in garlic butter, peppers, mushrooms, and onions cooked down until tender, then everything stirred into the mozzarella and cream cheese mixture before transferring to the pan. It stores well in the refrigerator for a few days, and readers have made it in batches to freeze portions for later.
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Reader Love
I have made this twice in the last month. The grocery store had shaved steak on sale, so I just gave that a rough chop. We are not mushroom people so I added red peppers to add a little more filler the second time along with some Italian seasoning. I also served over a few tater tots the second time as well. Leftovers were heated up in a skillet for lunch. Definitely will be in the regular rotation. Who knows maybe next time we will switch it up Mexican style with fajita seasoning and some baja corn thrown in.
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💛 Why you’ll love this recipe
- Under 1 hour start to finish — from slicing the steak to pulling the casserole from the oven, the whole thing takes less than 60 minutes.
- Straightforward ingredients — sirloin steak, two kinds of cheese, classic vegetables, and pantry staples you likely already have on hand.
- One 9×13 pan — everything bakes together in a single dish with minimal cleanup afterward.
- Freezer-friendly — make a full batch and freeze individual portions for nights when you need dinner without extra effort.
- The cream cheese and egg base holds everything together — it keeps the filling cohesive, so each serving scoops cleanly and holds its shape on the plate rather than falling apart.
- All the flavor of the sandwich, without the bread — the casserole format keeps this naturally gluten-free and low-carb.
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Slice Steak: Cutting against the grain, slice the steak into thin strips then cut those slices into ½” pieces.
- Preheat Oven: Preheat the oven to 400 degrees and spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook Steak: In a large skillet over medium heat, melt butter. Add minced garlic and heat until fragrant, about 1 minute. Add sliced steak and cook until browned. Transfer the cooked steak to a plate or bowl and set aside. Discard any liquid from the pan.
- Cook Vegetables: To the same skillet over medium-high heat, add peppers, mushrooms, and onions and cook until vegetables are tender and liquid has evaporated, which should take about 5-7 minutes. Remove the skillet from the heat and set aside.
- Mix Ingredients Together: To a mixing bowl, add egg, shredded mozzarella, cream cheese, pepper, and salt, and, using an electric mixer, mix until well combined. Stir in the cooked steak and vegetables.
- Prepare Casserole in Baking Dish and Bake: Transfer the mixture to the prepared baking dish and arrange the provolone cheese slices in an even layer on top of the mixture. Transfer the baking dish to the middle oven rack to bake until the edges of the casserole are golden brown and bubbling, which will take about 25 minutes.
- Serve: Remove the baking dish from the oven and allow the casserole to cool for at least 10 minutes before slicing and serving.
👉 Easy ingredient swaps
- Sirloin steak: Ribeye, flank, strip, or skirt steak all work well. Pre-packaged shaved steak is a convenient shortcut — just give it a rough chop before browning. Ground beef can also be used if that is what you have on hand, though the texture will be looser.
- Unsalted butter: Swap in salted butter at a 1:1 ratio and omit the added salt in the recipe to keep the seasoning balanced.
- Minced garlic: Use ½ teaspoon garlic powder if fresh garlic is not available.
- Green bell peppers: Red, yellow, or orange bell peppers work just as well and will bring a touch more sweetness to the filling.
- Provolone cheese: American, cheddar, or pepper jack slices can replace the provolone on top.
✨ Variations
- Stir a splash of Worcestershire sauce into the cream cheese mixture before combining everything — it adds a savory depth that pairs well with the steak.
- Layer cheddar cheese slices alongside the provolone on top for an even cheesier finish.
- Add Italian seasoning to the vegetable mixture while it cooks for an herb-forward version.
- Swap the mushrooms for additional red or orange bell peppers if your household skips mushrooms — several readers have made this substitution with great results.
〰️ How to serve
- Serve alongside Boursin Mashed Potatoes or crispy roasted potatoes for a full dinner plate.
- Pair it with Bacon Coleslaw for a cool, crunchy contrast to the warm, cheesy casserole.
- Set it over roasted cauliflower or steamed vegetables for a lighter plate — jicama fries work well here too.
- Scoop it over tater tots for a hearty, loaded version — at least one reader tried this on their second make and went back to it.
💬 FAQs
What cut of steak works best, and can I use shaved steak?
The recipe calls for sirloin, sliced against the grain into thin strips and cut into ½-inch pieces. Ribeye, flank, strip, or skirt steak all work as alternatives. Pre-packaged shaved steak is a solid shortcut — give it a rough chop before cooking and proceed as directed. Ground beef can also be used if that is what you have, though the texture will be different.
Can I use deli roast beef instead of fresh steak?
Yes. Since deli roast beef is already cooked, skip the browning step entirely. Stir it directly into the cream cheese and egg mixture after sautéing the vegetables, then assemble and bake the casserole as directed.
How do I store leftovers, and can this casserole be frozen?
Refrigerator: let the casserole cool to room temperature, then store in an airtight container for up to 4 days. Reheat individual portions in the microwave in 30-second increments until warmed through. Freezer: cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 400°F until heated through.
Can I bake this in smaller pans instead of a 9×13?
Yes — you can divide the mixture between smaller loaf-style pans, which is especially convenient if you want to freeze individual portions. The bake time will likely be slightly shorter; start checking around 18 minutes and pull the pans when the edges are golden brown and bubbling.
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Philly Cheese Steak Casserole
Ingredients
- 1 ½ pound sirloin steak
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic
- ¾ cup chopped green bell peppers
- 2 cups roughly chopped white mushrooms
- ½ cup thinly chopped yellow onion
- 1 egg
- 1 cup shredded mozzarella cheese
- 6 ounces cream cheese, softened
- ½ teaspoon pepper
- ¼ teaspoon salt
- 6 slices provolone cheese
Instructions
- Slice Steak: Cutting against the grain, slice steak into thin strips then cut slices into ½” pieces.
- Preheat Oven: Preheat oven to 400 degrees and spray 9×13-inch baking dish with nonstick cooking spray.
- Cook Steak: In a large skillet over medium heat, melt butter. Add minced garlic and heat until fragrant, about 1 minute. Add sliced steak and cook until browned. Transfer cooked steak to plate or bowl and set aside. Discard liquid from pan.
- Cook Vegetables: To same skillet over medium-high heat, add peppers, mushrooms, and onions and cook until vegetables are tender and liquid has evaporated, about 5-7 minutes. Remove skillet from heat. Set aside.
- Mix Ingredients Together: To a mixing bowl, add egg, shredded mozzarella, cream cheese, pepper, and salt and, using an electric mixer, mix until well combined. Stir in cooked steak and vegetables.
- Prepare Casserole in Baking Dish and Bake: Transfer mixture into prepared baking dish and arrange provolone cheese slices in an even layer atop mixture. Transfer dish to middle oven rack to bake until edges of casserole are golden brown and bubbling, about 25 minutes.
- Serve: Remove baking dish from oven and allow casserole to cool for at least 10 minutes before slicing and serving.
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