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This philly cheesesteak casserole takes everything I love about the sandwich, the savoury beef, the soft peppers and onions, the stretchy provolone, and folds it through tender egg noodles in a creamy sauce. It is hearty, it is unfussy, and it feeds eight from one skillet and one baking dish.
In short, this cheesesteak casserole is browned ground beef, onion and bell peppers folded with egg noodles in a creamy sauce of mushroom soup, cream cheese and sour cream, then baked at 375°F (190°C) under provolone and mozzarella. It takes 55 minutes in total, serves 8 and comes to about 660 calories per serving.
I started making it on football Sundays when rolling sandwiches for a crowd felt like too much juggling. Now it is a regular weeknight request in my house. Honestly, the best part is the top: a blanket of provolone and mozzarella that bubbles and browns at the edges while the middle stays saucy.
Quick Breakdown
Why You’ll Love This Philly Cheesesteak Casserole
- Sandwich flavour, fork food. Beef, peppers, onion and provolone, with no rolls going soggy.
- Budget friendly. Ground beef stands in for shaved ribeye, so it costs a fraction of the real thing.
- Ready in under an hour. About 20 minutes of prep and 35 minutes of cooking in total.
- Feeds eight. In fact, a 9×13 dish stretches to a family dinner plus lunches the next day.
- Make-ahead friendly. Assemble it in the morning, then bake it when everyone is hungry.
Ingredient Notes
- Egg noodles. 12 oz. Their curly shape grabs the sauce. Cook them only until just tender, because they soften more in the oven.
- Ground beef. 1 1/2 pounds, browned in 1 tablespoon of olive oil.
- Onion and peppers. 1 medium yellow onion, 1 green bell pepper and 1 red bell pepper, all diced.
- Garlic. 3 cloves, minced.
- Seasoning. 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Worcestershire sauce and 1 teaspoon Italian seasoning.
- Cream of mushroom soup and beef broth. One 10.5 oz can and 1 cup. These make the base of the sauce.
- Cream cheese and sour cream. 4 oz softened cream cheese and 1/2 cup sour cream, for body and a gentle tang.
- Provolone and mozzarella. 2 cups shredded provolone, divided, and 1 cup shredded mozzarella.
For the beef, a leaner pack means less grease to pour away. Cleveland Clinic dietitians suggest choosing ground meat that is at least 90% lean, and with this much cheese in the dish you will not miss the extra fat.
Ground Beef or Steak?
Ground beef is the smarter choice for a philly cheesesteak casserole, even though a true Philly sandwich uses thinly shaved ribeye. It is cheaper, it browns in minutes, and it spreads evenly so every forkful has meat in it.
| Option | How to use it | Result |
|---|---|---|
| Ground beef (as written) | Brown and drain | Even, saucy, family friendly |
| Shaved steak or thin sirloin | Sear quickly in batches, then carry on | Closer to the sandwich, chewier bite |
| Leftover roast beef or steak | Chop and stir in with the garlic | Great way to use leftovers |
| Ground turkey or chicken | Brown as for beef | Lighter, milder |
How To Make Philly Cheesesteak Casserole
1. Heat the oven and prep the dish. First, heat the oven to 375°F (190°C) and grease a 9×13-inch glass baking dish.
2. Cook the noodles. Boil the egg noodles following the packet, stopping when they are just tender. Drain and set them aside.
3. Brown the beef. Meanwhile, warm the olive oil in a large, deep skillet over medium heat. Add the beef and cook until no pink remains, breaking it into small crumbles as you go; a meat chopper makes quick work of it. Pour off any excess grease.
4. Soften the vegetables. Next, add the onion and both peppers. Cook for 5 to 6 minutes, stirring now and then, until soft.
5. Season. Stir in the garlic, salt, pepper, Worcestershire sauce and Italian seasoning, then cook for 1 minute until fragrant.
6. Build the sauce. Then turn the heat to low. Add the cream of mushroom soup, beef broth, cream cheese and sour cream, and stir until everything melts into a smooth, creamy sauce.
7. Add the noodles. Tip in the cooked noodles and fold until each one is coated.
8. Stir in the first cheese. After that, stir in 1 cup of the provolone and spoon the mixture into the prepared dish.
9. Top it. Scatter the remaining provolone and all of the mozzarella over the top.
10. Bake and rest. Finally, bake for 20 to 25 minutes, until hot through with melted, bubbling cheese. Let it stand for 5 minutes before serving so the sauce settles.
Mistakes to Avoid
- Overcooked noodles. They keep cooking in the sauce and the oven. If they are soft before baking, they will be mushy after.
- Skipping the drain. Grease left in the pan floats on the sauce and makes the dish heavy.
- Cold cream cheese. A fridge-cold block leaves white lumps. Soften it first, or cube it small.
- High heat for the sauce. Sour cream can split if it boils, so keep the heat low once the dairy goes in.
- Cutting in straight away. Those 5 minutes of resting thicken the sauce so it clings instead of running.
Tips for the Best Philly Cheesesteak Casserole
- Shred your own cheese if you can. Bagged shreds are coated to stop clumping, so they melt less smoothly.
- Dice the peppers and onion the same size so they soften at the same rate.
- Salt the noodle water well. It is your only chance to season the noodles themselves.
- For browner cheese, switch to the grill (broiler) for the last 1 to 2 minutes and watch it closely.
- Use a deep skillet. As a result, there is room to fold in 12 oz of noodles without them leaping over the side.
Make Ahead, Storage and Freezing
- Make ahead. Assemble the philly cheesesteak casserole, cover and refrigerate for up to 24 hours. Bake from cold, adding 10 to 15 minutes.
- Fridge. Cool leftovers and store them in airtight glass meal prep containers for 3 to 4 days.
- Reheat. Warm portions in the microwave with a splash of broth, or cover the dish with foil and reheat at 350°F (180°C) until piping hot.
- Freeze. Freeze cooled portions for up to 3 months. University of Nebraska-Lincoln Extension recommends cooling cooked food fully in the fridge before freezing and thawing it in the fridge, never on the counter.
Variations and Substitutions
- Mushrooms. Add 8 oz of sliced mushrooms with the peppers; they are a classic cheesesteak extra.
- Different pasta. Rotini, penne or shells all work in place of egg noodles.
- Other soups. Cream of chicken or cream of onion can replace the mushroom soup.
- Spicy. Stir in pickled jalapeños or a pinch of chilli flakes with the garlic.
- Cheese swap. Use white American or Swiss in place of some of the provolone.
If you would rather keep the bread, my Philly cheesesteak sliders are brilliant for parties, and this Philly cheesesteak quesadilla is on the table in minutes. For more beefy bakes, try my cowboy casserole or a one-pan skillet lasagna.
What to Serve With Philly Cheesesteak Casserole
Philly cheesesteak casserole is rich, so I always put something green and crisp beside it. Garlic butter green beans take ten minutes on the hob, and a bowl of creamy coleslaw adds crunch and a little sharpness. A simple salad with a vinegary dressing, steamed broccoli, or warm garlic bread for mopping up the sauce are all good choices too.
Frequently Asked Questions
Ingredients and Method
Can you make a cheesesteak casserole without noodles?
Yes. For a lower carb philly cheesesteak casserole, leave out the noodles, use less broth so the sauce is not thin, and bake the beef, vegetables and sauce under the cheese. It will be richer, so serve smaller portions.
Can I use steak instead of ground beef in a cheesesteak casserole?
Yes. Thinly sliced ribeye or sirloin, seared quickly, gives a more authentic bite. Because steak toughens when overcooked, brown it fast and let the oven finish it.
What is the best cheese for a cheesesteak casserole?
Provolone is the classic for flavour, and the recipe uses 2 cups, divided, plus 1 cup of mozzarella for stretch. White American melts very smoothly if you prefer it, and shredding your own cheese gives the smoothest melt.
Do you have to use cream of mushroom soup in a cheesesteak casserole?
No. Cream of chicken or cream of onion works in the same amount, one 10.5 oz can, and the dish will not taste strongly of mushrooms either way.
Storage and Serving
Can I freeze philly cheesesteak casserole?
Yes, for up to 3 months. Cool it completely, wrap it well, thaw overnight in the fridge and reheat covered until hot in the centre.
How long does leftover cheesesteak casserole last in the fridge?
3 to 4 days in airtight containers. Refrigerate leftovers within 2 hours of baking and reheat portions until piping hot, 165°F (74°C) in the centre.
How many calories are in a cheesesteak casserole?
About 660 calories per serving when the dish is cut into 8 portions, with roughly 34 g protein, 38 g carbohydrates and 40 g fat. These are estimates and change with the beef and cheese you use.
How do you stop a cheesesteak casserole drying out when reheating?
Add a splash of beef broth or milk and cover it, then reheat in the microwave or under foil at 350°F (180°C). The noodles soak up sauce as they sit, so a little extra liquid brings it back.
Can you assemble a cheesesteak casserole the night before?
Yes, up to 24 hours ahead. Cover and chill it, then add 10 to 15 minutes to the baking time, since it goes into the oven cold.
Ingredients
- 12 ounces egg noodles
- 1 1/2 pounds ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 can cream of mushroom soup 10.5 ounces
- 1 cup beef broth
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 2 cups shredded provolone cheese divided
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the egg noodles following the packet until just tender. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Brown the beef, breaking it up, then drain off excess grease.
- Add the onion and both bell peppers and cook for 5 to 6 minutes, until soft.
- Stir in the garlic, salt, pepper, Worcestershire sauce and Italian seasoning. Cook for 1 minute.
- Turn the heat to low. Stir in the soup, beef broth, cream cheese and sour cream until smooth and creamy.
- Add the cooked noodles and stir until evenly coated.
- Stir in 1 cup of the provolone, then transfer everything to the baking dish.
- Top with the remaining provolone and the mozzarella.
- Bake for 20 to 25 minutes, until hot with melted, bubbling cheese.
- Rest for 5 minutes before serving.
