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–+ servings
4.75 from 4 votes

Philly Cheesesteak Casserole

A hearty and comforting casserole inspired by the classic Philly cheesesteak sandwich, featuring tender steak, sautéed onions and peppers, and melted cheese over a bed of rice or pasta.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 lb thinly sliced ribeye steak, cut into small strips
  • 2 tablespoons olive oil, divided
  • 1 large onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 1 cup beef broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • 2 cups cooked rice or egg noodles
  • 8 oz provolone cheese, sliced or shredded
  • 4 oz American cheese, sliced
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish) optional

Instructions
 

Preparation Steps

  • Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onions and bell peppers. Sauté for 6–8 minutes until softened. Add garlic and cook for 1 minute more. Transfer to a bowl and set aside.
  • In the same skillet, add remaining 1 tablespoon olive oil. Add steak strips, salt, pepper, garlic powder, and onion powder. Cook for 4–5 minutes until browned and cooked through.
  • Return the sautéed vegetables to the skillet with the steak. Stir in beef broth and bring to a simmer. Add cornstarch slurry and cook for 2–3 minutes until sauce thickens slightly.
  • Spread cooked rice or noodles evenly in the prepared baking dish. Pour the steak and vegetable mixture over the rice.
  • Layer provolone and American cheese on top. Sprinkle with Parmesan cheese.
  • Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
  • Let cool for 5 minutes. Garnish with chopped parsley if desired, then serve.

Notes

For best results, use freshly cooked rice or al dente egg noodles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.