Philly Cheese Steak Casserole
A comforting and savory casserole featuring tender beef, melty cheese, and caramelized veggies, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 1 pound thinly sliced ribeye or sirloin, chopped into bite-size strips Tender and richly beefy.
- 1 medium yellow onion, thinly sliced Caramelizes to sweet perfection.
- 1 piece green bell pepper, thinly sliced Adds brightness and crunch (substitute red or roasted peppers).
- 3 cloves garlic, minced For aromatic depth.
- 1 tablespoon Worcestershire sauce Umami backbone.
- 2 tablespoons olive oil Or use avocado oil for a neutral flavor.
- 1/2 cup beef broth Keeps the casserole juicy (use low-sodium for a lighter option).
- 8 ounces provolone cheese, sliced or shredded Classic melty choice (sub with Swiss or mozzarella).
- 1 cup shredded cheddar cheese For that sharp, comforting kick.
- 1 cup cooked rice or 8 ounces pasta (short shapes) Adds body; for a low-carb version, use cauliflower rice.
- 1/2 teaspoon smoked paprika Warmth and a hint of smoke.
- Salt and pepper to taste
- 1/4 cup nutritional yeast (optional) Adds cheesy flavor without dairy for partially dairy-free swaps.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add the sliced onions and peppers, cooking until softened and just caramelized, about 6–8 minutes.
- Add the garlic and cook for 1 more minute.
- Push the veggies to the side and add the chopped steak in a single layer. Season with salt, pepper, smoked paprika, and Worcestershire sauce.
- Sear until browned but still tender, about 3–4 minutes.
- Stir in the beef broth to deglaze the pan, scraping up any browned bits. Let it reduce slightly for 1–2 minutes.
- In a large bowl, combine the cooked rice or pasta with half of the provolone and all of the cheddar.
- Add the beef and veggies, mixing until evenly distributed.
- Transfer the mixture into the prepared baking dish. Top with the remaining provolone slices.
- Bake for 18–20 minutes until bubbly and golden on top. For a browned crust, broil for 1–2 minutes, watching carefully.
- Let rest for 5 minutes before serving.
Notes
Customize spices to your taste. Thinly slice your steak while partially frozen for easier cuts.