Cheesy Philly Steak Casserole

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Cheesy Philly Steak Casserole

This hearty casserole brings all the beloved flavors of a Philly cheesesteak into an easy, family-friendly bake. Tender slices of steak, peppers, onions, and mushrooms are layered with pasta and melted cheese for the ultimate comfort food.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 60 minutes
Serves: 6-8

Ingredients

For the Casserole:

· 1 lb (450g) ribeye steak, thinly sliced (or flank/sirloin)
· 8 oz (225g) penne or cavatappi pasta
· 1 tbsp olive oil
· 1 medium yellow onion, thinly sliced
· 1 green bell pepper, thinly sliced
· 1 red bell pepper, thinly sliced
· 8 oz (225g) cremini mushrooms, sliced
· 3 cloves garlic, minced
· 1 tsp Worcestershire sauce
· Salt and black pepper to taste

For the Cheese Sauce:

· 3 tbsp unsalted butter
· 3 tbsp all-purpose flour
· 2 cups whole milk
· 1 cup beef broth
· 8 oz (225g) provolone cheese, shredded (divided)
· 4 oz (115g) cream cheese, softened and cubed
· ½ tsp garlic powder
· ¼ tsp smoked paprika (optional)

Topping:

· ¼ cup grated Parmesan cheese
· 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Prep & Cook Pasta: Preheat oven to 375°F (190°C). Cook pasta according to package directions for al dente. Drain and set aside.
  2. Cook Steak: While pasta cooks, pat steak slices dry and season with salt and pepper. Heat a large skillet over high heat. Working in batches if needed, sear steak slices for about 1 minute per side until browned. Remove to a plate (steak will finish cooking in the oven).
  3. Sauté Vegetables: In the same skillet, heat olive oil over medium-high heat. Add onions and bell peppers. Cook for 5-6 minutes until softened. Add mushrooms and cook until they release their liquid and brown, about 5 more minutes. Add garlic, Worcestershire sauce, and a pinch of salt and pepper. Cook for 1 minute until fragrant. Remove from heat.
  4. Make Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually whisk in milk and beef broth until smooth. Bring to a simmer, stirring constantly, until thickened (about 3-5 minutes).
  5. Combine Sauce: Reduce heat to low. Stir in 1½ cups of the shredded provolone, cream cheese, garlic powder, and smoked paprika until cheeses are fully melted and sauce is smooth. Season with salt and pepper.
  6. Assemble: In a large bowl, combine cooked pasta, vegetable mixture, seared steak (and any juices), and cheese sauce. Gently fold until everything is evenly coated.
  7. Bake: Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining ½ cup provolone and the Parmesan cheese. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbly and golden on top.
  8. Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations:

· Steak Prep: For easier slicing, partially freeze the steak for 30-60 minutes. Slice thinly against the grain.
· Shortcut: Use a high-quality pre-sliced steak for stir-fry or fajitas.
· Vegetable Swap: Add a jalapeño for heat or swap mushrooms for sliced zucchini.
· Cheese Options: Use Cheez Whiz in the sauce for a more authentic Philly vibe, or substitute with white American or mozzarella cheese.
· Make Ahead: Assemble the casserole (without baking) up to a day ahead. Cover and refrigerate. Add 10-15 minutes to the baking time.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Enjoy this creamy, cheesy, and satisfying twist on a classic sandwich

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