Philly Cheesesteak Casserole

My Philly cheesesteak casserole recipe features shaved steak, caramelized peppers and onions, and heaps of melty cheese. It’s everything you love about the sandwich, just in a cozy casserole! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 25

Total Time 25

Servings servings

Calories 293kcal

Author Arman Liew

Ingredients

1 tablespoon butter
2 pounds sirloin steak sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large bell peppers sliced
1 large onion chopped
2 cloves garlic minced
1/2 cup cream cheese
1/4 cup + 2 tablespoons half-and-half or cream
1 cup cheddar cheese divided
1 cup mozzarella cheese divided

Instructions

Preheat the oven to 180C/350F.
In a non-stick pan or skillet, add the butter and place over medium heat. Once hot, add the sliced sirloin steak and season with salt and pepper. Cook the steak until no longer pink. Remove the steak from the skillet.
Add the bell peppers, onion, and garlic and cook for 4-5 minutes, until they soften. Add the cream cheese and half-and-half and mix well. Bring everything to a simmer and cook for a further 5 minutes.
Add the steak back into the pan, along with half the cheddar cheese and half the pepper jack cheese, and mix well.
Transfer the cheesesteak mixture into a greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese and bake for 15-20 minutes or until the cheese is bubbling and golden.

Video

Notes

TO STORE: After it cools, transfer the leftovers to an airtight container and store it in the refrigerator for 4-5 days.

TO FREEZE: Store the cooled casserole in a shallow container for up to 3 months.

TO REHEAT: Reheat the casserole in a 350F oven, in a skillet over medium-high heat, or in the microwave for 30-second intervals.

Nutrition