Philly Cheesesteak Casserole

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a medium casserole dish or 9×9-inch baking dish.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef or shaved steak and cook until browned and cooked through. Break ground beef into crumbles as it cooks. Drain excess fat if necessary.
3. Add the diced onion, green bell pepper, and sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and most of the moisture released by the mushrooms has evaporated.
4. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
5. Add the Worcestershire sauce, salt, black pepper, and Italian seasoning. Stir thoroughly so the beef and vegetables are evenly seasoned.
6. Reduce the heat to low. Add the softened cream cheese and stir until completely melted, creating a rich, creamy coating around the beef and vegetables.
7. Transfer the mixture to the prepared baking dish and spread it into an even layer.
8. Sprinkle the provolone evenly over the casserole. For an extra-cheesy finish, add the mozzarella or cheddar as well.
9. Bake uncovered for 15–20 minutes, or until the casserole is piping hot and the cheese is melted and bubbling. For a more deeply browned top, broil for 1–2 minutes at the end, watching carefully.
10. Remove from the oven and allow the casserole to rest for 5 minutes. Garnish with chopped parsley, if desired, and serve hot.

Variations

• Classic Shaved Steak: Use very thinly shaved ribeye instead of ground beef for a texture closer to a traditional cheesesteak.
• Pepper Lover’s: Combine green bell pepper with red or yellow bell peppers for extra sweetness and color.
• Spicy: Add sliced jalapeños, crushed red pepper flakes, or Pepper Jack cheese.
• Extra Mushroom: Double the mushrooms for a more savory, vegetable-forward casserole.
• Pasta Casserole: Mix cooked penne or rotini into the creamy beef mixture before baking.
• Loaded Cheesesteak: Add crispy bacon and finish with extra provolone for an especially hearty version.

Tips

• If using shaved steak, cook it quickly over medium-high or high heat to prevent it from becoming tough.
• Cook the mushrooms until their excess moisture has evaporated. Too much liquid can make the finished casserole watery.
• Soften and cube the cream cheese before adding it so it melts quickly and evenly.
• Provolone gives the casserole its most recognizable cheesesteak-inspired flavor. Mozzarella adds stretchiness, while cheddar provides a sharper cheese flavor.
• Let the casserole rest for 5 minutes after baking so the creamy filling can thicken slightly before serving.
• For a cheesesteak-style sandwich, spoon the hot casserole into toasted hoagie rolls. Toasting the rolls first helps prevent the creamy filling from making the bread soggy.