There’s something about the scent of sizzling steak, caramelized onions, and peppers that instantly brings you back to the streets of Philadelphia — that unmistakable mix of savory beef, melted cheese, and toasted bread.
The Philly Cheesesteak is more than just a sandwich. It’s a symbol of comfort, pride, and the kind of food that doesn’t just feed hunger but fills your soul.
But what if you could take everything you love about the classic cheesesteak — the tender beef, the sweet peppers, the golden cheese — and turn it into something easier, cozier, and just as satisfying?
That’s exactly what this Philly Cheesesteak Casserole does.
It keeps all the flavor and heart of the original but trades the roll for crispy potato cubes or pasta, all baked into a bubbling, melty masterpiece that’s perfect for weeknights, game days, or family gatherings.
No griddle required. No hoagie rolls to soak through.
Just one pan of pure comfort.
Why This Casserole Works
This recipe is a marriage between nostalgia and practicality. It’s got the authentic flavor of a cheesesteak — juicy steak strips, sautéed onions and bell peppers, gooey cheese — but it’s been reimagined to fit modern kitchens and busy schedules.
Instead of juggling multiple pans or worrying about timing, you simply layer your ingredients, bake, and let the oven do the work.
You still get:
- The rich flavor of seasoned steak
- The sweet bite of caramelized peppers and onions
- The melty pull of cheese in every forkful
- And a crispy, golden base that makes each bite satisfying
It’s everything you love, simplified — but never compromised.
Ingredients
You’ll only need a handful of simple ingredients to bring this dish to life.
For the Casserole:
- 1 ½ pounds of sirloin, ribeye, or flank steak (thinly sliced)
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 3 cups cooked diced potatoes (or 8 oz cooked pasta, if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the Creamy Cheese Layer:
