If you love the flavors of a traditional Philly cheesesteak but want an easy, crowd-pleasing casserole version, this Philly Cheesesteak Bake is the dish for you. It’s loaded with tender beef, sautéed onions and peppers, and plenty of gooey melted cheese — all baked together into a comforting, bubbly casserole. The result is everything you crave from a cheesesteak sandwich in a warm, oven-baked dish. I first made this for a family dinner, and it became an instant hit — simple to prepare, satisfying, and irresistibly cheesy. Serve it with a side salad or garlic bread, and you’ve got a complete meal that brings a taste of Philadelphia right to your table.
Why You’ll Love This Recipe
This Philly Cheesesteak Bake is quick, hearty, and packed with classic flavors. It’s a great make-ahead dish, ideal for busy weeknights, potlucks, or game days. The melted cheese, tender beef, and caramelized vegetables come together in one comforting, easy-to-serve casserole that everyone will love.
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Philly Cheesesteak Bake – A Hearty, Cheesy Twist on a Classic
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Halal
Description
This Philly Cheesesteak Bake is a hearty casserole inspired by the classic sandwich — tender slices of beef, sautéed peppers and onions, and melted cheese all layered together with a golden, fluffy biscuit topping. It’s an easy and comforting weeknight dinner everyone will love.
Ingredients
- 1 lb (450g) thinly sliced beef (ribeye, sirloin, or ground beef)
- 1 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 slices provolone cheese
- 1 (16 oz) can refrigerated biscuit dough or crescent roll dough
- 2 large eggs
- 1/2 cup (120ml) milk
- 1/2 cup (60g) shredded mozzarella or cheddar cheese
- 1 tbsp butter, melted
- 1 tsp chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium-high heat. Add beef and cook until browned. Remove and set aside.
- In the same skillet, sauté onions, bell peppers, and garlic for 4–5 minutes until soft and fragrant.
- Return beef to the skillet, add Worcestershire sauce, salt, and pepper. Stir to combine and cook for 2 minutes. Remove from heat.
- Spread the beef and pepper mixture evenly in the prepared baking dish. Lay provolone cheese slices on top.
- In a bowl, whisk eggs and milk together. Cut biscuit dough into quarters and add to the mixture, stirring to coat.
- Pour the biscuit mixture over the beef and cheese layer, spreading evenly.
- Sprinkle shredded cheese over the top and brush lightly with melted butter.
- Bake for 25–30 minutes, or until the top is golden brown and the biscuits are cooked through.
- Let cool for 5 minutes before serving. Garnish with parsley if desired.
Notes
- For an authentic Philly flavor, use thinly sliced ribeye steak.
- Swap provolone for mozzarella or white American cheese based on preference.
- Add mushrooms for an extra hearty twist.
- Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven for best results.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Thinly sliced beef — ribeye or sirloin — is the star of this dish. Its tender texture and rich flavor make it ideal for recreating that authentic cheesesteak taste.
Bell peppers add sweetness, color, and crunch. Use a mix of green, red, and yellow for visual appeal and balanced flavor.
Onions bring caramelized sweetness and depth, enhancing the savory notes of the beef.
Garlic adds warmth and aroma, tying the flavors together beautifully.
Provolone cheese delivers that signature Philly cheesesteak creaminess and melts perfectly over the casserole.
Cream cheese creates a luscious, rich base that keeps the bake moist and adds a hint of tang.
Heavy cream or milk helps loosen the cream cheese mixture for a smooth, velvety consistency.
Eggs act as a binder, ensuring the casserole sets nicely while remaining soft and creamy.
Seasonings such as salt, black pepper, and a touch of Worcestershire sauce elevate the flavors with savory depth.
Olive oil or butter is used for sautéing the vegetables and beef to achieve that classic seared flavor.
Crescent roll dough (optional) can be used as a bottom or top layer for a bakery-style crust — perfect if you want a more indulgent, sandwich-like version.
Directions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned and tender. Remove from the skillet and set aside.
In the same pan, add a bit more oil if needed and sauté the onions and bell peppers for about 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Return the beef to the skillet and stir in Worcestershire sauce, salt, and pepper. Remove from heat.
In a mixing bowl, whisk together softened cream cheese, eggs, and heavy cream until smooth. Stir in half of the shredded provolone.
If using crescent dough, unroll it and press it into the bottom of the prepared baking dish. Spread half of the beef and vegetable mixture over the dough (or directly in the dish if skipping the crust). Pour the cream cheese mixture over it, then top with the remaining beef mixture. Finish by layering the remaining provolone cheese evenly on top.
Bake uncovered for 25–30 minutes, or until the top is golden and bubbling. Let it cool slightly before slicing. Garnish with fresh parsley or extra cheese if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions for 1–2 minutes. You can also freeze the baked dish for up to 2 months; thaw overnight before reheating.
Variations and Customizations
Crescent Roll Crust Bake – Add a buttery crescent roll base or top for a sandwich-inspired texture.
Cheesesteak Pasta Bake – Mix cooked pasta into the beef and cheese mixture for a hearty meal.
Keto-Friendly Version – Skip the crescent dough and replace heavy cream with low-carb cream cheese or half-and-half.
Spicy Philly Bake – Add jalapeños or red pepper flakes for a touch of heat.
Mushroom Lovers’ Bake – Sauté sliced mushrooms with the peppers and onions for a more savory flavor.
Loaded Philly Bake – Sprinkle with shredded cheddar or mozzarella for extra cheesiness.
Chicken Cheesesteak Bake – Substitute the beef with shredded or sliced chicken for a lighter option.
BBQ Twist – Mix a bit of barbecue sauce into the filling for a smoky-sweet variation.
Breakfast-Style Bake – Add scrambled eggs and hash browns to the mix for a brunch-worthy casserole.
Open-Faced Version – Serve the mixture over toasted hoagie rolls for a quick sandwich-style meal.
FAQs
What’s the best cut of beef to use?
Ribeye is the traditional choice for Philly cheesesteaks, but sirloin or flank steak works well too.
Can I use ground beef instead?
Yes, it’s a budget-friendly substitute that still delivers great flavor.
Can I make it ahead of time?
Yes, assemble it up to 24 hours ahead and refrigerate. Bake when ready to serve.
Can I freeze the casserole?
Absolutely. Cool completely, cover tightly, and freeze for up to 2 months.
Do I have to use crescent roll dough?
No, it’s optional — you can skip it for a crustless, low-carb version.
Can I use a different cheese?
Yes, mozzarella, provolone, or even white American cheese melt beautifully.
How do I make it spicier?
Add chopped jalapeños, hot sauce, or pepper jack cheese to the filling.
Can I add mushrooms?
Definitely — mushrooms pair perfectly with the beef and peppers.
How do I prevent it from being watery?
Cook off excess liquid from the vegetables before assembling the bake.
What sides go best with this dish?
Garlic bread, coleslaw, or roasted potatoes complement it perfectly.
Conclusion
Philly Cheesesteak Bake takes everything you love about the classic sandwich and turns it into a hearty, cheesy, oven-baked comfort dish. With its layers of juicy beef, caramelized veggies, and melty cheese, this casserole is perfect for feeding a hungry crowd or enjoying leftovers the next day. It’s rich, flavorful, and satisfying — a true twist on a Philly favorite that you’ll want to make again and again.
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