- 1 (8-oz) package cream cheese, softened
- ½ cup milk or heavy cream
- 1 cup shredded provolone or mozzarella
- ½ cup shredded cheddar or Monterey Jack
- ½ cup grated Parmesan (optional for extra depth)
Optional Garnish:
- Fresh parsley or chives for color
- Crushed red pepper flakes for heat
Choosing the Right Steak
The heart of any cheesesteak — casserole or sandwich — is the meat.
For this version, you want something tender enough to stay juicy even after baking.
Best choices:
- Ribeye: classic, rich, and marbled with fat — authentic Philly flavor.
- Sirloin: leaner but still flavorful and affordable.
- Flank or Skirt Steak: slightly chewier but delicious when thinly sliced.
Pro tip: Freeze the steak for 15–20 minutes before slicing. It firms up just enough to make ultra-thin slices easier to cut.
Step-by-Step Instructions
1. Sear the Steak
Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in batches, seasoning lightly with salt and pepper.
Cook until browned but still tender — about 2–3 minutes per side. Don’t overcook; it’ll finish in the oven.
Remove from the pan and set aside.
2. Sauté the Vegetables
In the same pan, add a bit more oil if needed. Toss in the sliced onions and bell peppers. Cook until soft and caramelized, about 8–10 minutes.
Add the minced garlic and cook for another minute until fragrant.
At this point, your kitchen should smell like the best sandwich shop in Philadelphia.
3. Prepare the Base
You can choose between crispy potato cubes (for a more rustic, hearty version) or pasta (for a more classic casserole texture).
- For potatoes: Use diced, cooked potatoes or frozen hash browns. Season with salt, pepper, and a drizzle of olive oil, then spread evenly in a greased 9×13-inch baking dish.
- For pasta: Use cooked penne, rigatoni, or egg noodles and toss with a touch of olive oil before layering.
4. Make the Cheese Sauce
In a saucepan over medium heat, whisk together the cream cheese and milk until smooth. Stir in half of the provolone, cheddar, and Parmesan. Season with Worcestershire sauce, garlic powder, onion powder, paprika, and black pepper.
Once the sauce is creamy and melted, remove from heat.
5. Assemble the Casserole
Layer time!
- Spread your potato or pasta base across the bottom.
- Spoon over the cooked steak strips evenly.
- Add the sautéed peppers and onions on top.
- Pour the warm cheese sauce over everything, letting it sink between layers.
- Top with the remaining shredded cheese.
6. Bake to Perfection
Preheat your oven to 375°F (190°C).
Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbling.
Let it rest for 5 minutes before serving — this helps the layers settle and flavors meld beautifully.
Optional Add-Ons and Variations
Just like a true cheesesteak, there’s room to make this casserole your own.
Want more heat? Add sliced jalapeños or a dash of hot sauce to the cheese sauce.
Love mushrooms? Sauté some and mix them with the peppers.
Want it low-carb? Skip the potatoes or pasta — use sautéed cauliflower instead.
Craving indulgence? Add a drizzle of melted provolone or a sprinkle of crispy fried onions before serving.
This casserole isn’t just a recipe — it’s a canvas.
What Makes It “Philly”
A true Philly Cheesesteak is about balance: beef, cheese, and peppers coming together without one overpowering the others.
And because there’s no bread soaking up the juices, you get even more of that rich, savory filling with every bite.
