The Philly Cheesesteak Beef Casserole is a savory, comforting creation inspired by one of Philadelphia’s most iconic culinary exports — the beloved Philly cheesesteak sandwich. This dish pays homage to the street food classic while offering a family-friendly, oven-baked twist that captures all the hearty, melty goodness of its namesake in a single pan.
The original Philly cheesesteak, born in the early 20th century, is a legendary sandwich comprised of thinly sliced steak (traditionally ribeye), sautéed onions, optional peppers, and gooey melted cheese — all piled into a warm hoagie roll. It’s a favorite in diners, food trucks, and sandwich shops across the United States, known not just for its satisfying flavors but also for its deep roots in the cultural identity of Philadelphia. Cheesesteak purists will debate the merits of various meats, cheeses (Provolone, American, or Cheez Whiz being the top contenders), and the presence (or absence) of onions and peppers. But at its core, the cheesesteak is about indulgent, meaty flavor and gooey, cheesy comfort.
This casserole takes all of those signature elements — seasoned beef, onions, peppers, and melty cheese — and reimagines them into an easy-to-share dish suitable for a weeknight family dinner or a potluck gathering. Instead of a sandwich roll, egg noodles form the base of the casserole, offering a hearty foundation and absorbing all the rich flavors of the cheese sauce and beef. Ribeye remains the steak of choice, treasured for its marbling and tenderness, though more budget-friendly cuts like skirt or flank steak make excellent substitutes.
The cooking method respects the structure of the traditional cheesesteak – sautéing onions and peppers until they begin to caramelize, searing thinly sliced beef just until browned, and binding everything together with a luscious blend of cream cheese, provolone, and milk. The result is a bubbling, golden-topped casserole that’s both nostalgic and fresh, marrying the best of classic American fare with the family-forward ease of a baked one-dish meal.
What makes this casserole extra appealing is its versatility. It’s a perfect candidate for meal prepping, reheats beautifully, and can be customized with toppings like jalapeños, red pepper flakes, or even mushrooms for an added twist. Whether you grew up on cheesesteaks or are just discovering them for the first time, this dish brings the spirit of the classic sandwich to your dinner table in a new and satisfying way — no hoagie roll required.
Ultimately, the Philly Cheesesteak Beef Casserole is about comfort, flavor, and bringing people together. It’s a modern take on regional tradition — baked, bubbly, and ready to become a favorite in your dinner rotation.
Philly Cheesesteak Beef Casserole
Equipment
Ingredients
- 1 lb ribeye steak - thinly sliced against the grain
1 medium yellow onion - thinly sliced
1 medium green pepper (green capsicum) - thinly sliced
1 medium red pepper (red capsicum) - thinly sliced
2 tablespoons olive oil - extra virgin
8 oz egg noodles - cooked and drained
1 ½ cups provolone cheese - shredded, or mozzarella for a stretchier consistency
½ cup cream cheese - softened- ¼ cup whole milk
1 teaspoon kosher salt - adjust to taste
½ teaspoon ground black pepper - freshly ground
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook egg noodles according to package directions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté sliced onions and bell peppers until they begin to soften and slightly caramelize, about 6–8 minutes. Set aside in a bowl.
- In the same skillet, add another tablespoon of olive oil and the thinly sliced ribeye steak. Cook just until browned, about 3–4 minutes. Season with salt and pepper.
- In a separate bowl, whisk together softened cream cheese and whole milk until smooth. Add shredded provolone cheese and stir to combine.
- In a large mixing bowl, combine cooked noodles, sautéed vegetables, and steak. Pour cheese mixture over and stir gently until evenly coated.
- Transfer the mixture into the prepared baking dish. Bake uncovered for 20–25 minutes, until bubbly and golden on top.
Notes
- For a spicy twist, add sliced jalapeños or a pinch of red pepper flakes.
- Use skirt or flank steak as a more affordable alternative to ribeye.
