Philly Cheesesteak Beef Casserole
This hearty, melty Philly Cheesesteak Beef Casserole is a comforting, oven-baked twist on the classic Philadelphia sandwich. Combining tender strips of beef, sautéed peppers and onions, and a luscious cheese sauce over a bed of seasoned egg noodles, this dish captures all the bold flavors of the iconic streetfood in a satisfying family-style meal.
Equipment
12-inch cast iron or non-stick skillet
Large pot for boiling noodles
Colander
Cutting board and chef’s knife
Spatula or wooden spoon
Mixing bowl
9x13 baking dish
Oven
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 9x13-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.
Nutrition
Calories: 468kcalCarbohydrates: 18gProtein: 28gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 89mgSodium: 797mgPotassium: 394mgFiber: 2gSugar: 4gVitamin A: 1268IUVitamin C: 43mgCalcium: 294mgIron: 2mg
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