Philly Cheesesteak Casserole

A hearty, no-fuss casserole that captures all the bold flavors of a classic Philly cheesesteak—tender ground beef, sautéed peppers and onions, melty gouda, and a rich egg custard base. Baked until golden and puffed, this one-dish meal is perfect for weeknights, brunch, or feeding a hungry crowd.

Why You’ll Love This Recipe

This isn’t just comfort food—it’s flavor with convenience. By turning your favorite sandwich into a baked casserole, you get all the savory goodness without the mess of hoagie buns or frying thin steak slices. Ground beef makes it faster and more affordable, while the egg and cream mixture binds everything into a tender, sliceable dish. Serve it hot from the oven and watch it disappear.

Ideal for:

• Weeknight dinners
• Sunday brunch
• Potlucks and game-day spreads
• Make-ahead family meals

Ingredients

• 1½ lbs (680g) lean ground beef
• 2 bell peppers (any color), chopped
• ½ medium onion, chopped
• 1 tsp garlic powder
• 1 tsp seasoned salt (like Lawry’s)
• 1 cup grated Gouda cheese (or provolone, American, or Cheez Whiz-style melt)
• 4 large eggs
• ¼ cup (60ml) heavy whipping cream
• 2 tsp Worcestershire sauce
• Cooking spray or butter (for greasing pan)

Optional Add-Ins:

• ½ cup sliced mushrooms (sauté with peppers)
• Dash of black pepper or smoked paprika
• ½ cup shredded cheddar for extra richness

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
2. Brown the beef:
   In a large skillet over medium heat, cook ground beef until browned and crumbled. Drain excess fat and set aside.
3. Sauté vegetables:
   In the same skillet, add chopped onions and bell peppers. Cook 5–7 minutes until softened. Stir in garlic powder and seasoned salt. Return beef to the pan and mix well. Cook 1–2 minutes more to blend flavors. Remove from heat.
4. Layer the casserole:
   Spread the beef and vegetable mixture evenly into the prepared baking dish. Sprinkle ¾ cup of Gouda cheese over the top.
5. Make the custard:
   In a bowl, whisk together eggs, heavy cream, and Worcestershire sauce until smooth and slightly frothy.
6. Pour and top:
   Carefully pour the egg mixture over the beef layer. It will settle around the meat. Sprinkle remaining ¼ cup cheese on top.
7. Bake:
   Bake 35–40 minutes, until the center is set, the edges are golden, and a knife inserted near the center comes out clean.
8. Rest and serve:
   Let cool 5–10 minutes before slicing. This helps it hold its shape. Cut into squares and serve warm.

You Must Know

• Drain the beef well — excess grease can make the casserole oily.
• Don’t skip the cream — it adds richness and prevents dryness.
• Use room-temperature eggs — they blend better and rise more evenly.
• Gouda melts beautifully — smoky or smoked Gouda adds depth; provolone works too.
• Let it rest — cutting too soon causes collapse.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 325°F for 15–20 minutes (best for texture). Microwave works but may dry it out.
• Freeze for up to 3 months — wrap tightly and thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve with crusty bread, garlic toast, or a crisp green salad.
• Top with sautéed mushrooms or banana peppers for authenticity.
• Pair with ketchup, hot sauce, or horseradish mayo on the side.
• Great for meal prep—portion into containers for easy lunches.

Cultural Context

Born from the iconic Philly cheesesteak sandwich—created in Philadelphia in the 1930s—this casserole reimagines the beloved combo of beef, peppers, onions, and melted cheese into a home-baked format. While traditionalists swear by thinly sliced ribeye and hoagies, this version honors the spirit of the original with accessibility and ease. Often found at church suppers, tailgates, and busy-family tables, it’s real food made for sharing.

Pro Tips

• Double the batch — it fits perfectly in a 9×13 pan (increase bake time to 45–50 mins).
• Make ahead: Assemble 1–2 days in advance. Cover and refrigerate; add 5–10 mins to bake time.
• For crunch: Top with crushed potato chips or fried onions before baking.
• Freeze unbaked: Wrap tightly and bake from frozen (+15 mins).
• Label your dish: People always ask for the recipe.

Frequently Asked Questions

Q: Can I use frozen peppers and onions?
A: Yes! Thaw and drain well first to avoid excess moisture.

Q: Why did my casserole come out watery?
A: Likely due to undrained beef or underbaking. Always drain fat and check doneness with a knife.

Q: Is this gluten-free?
A: Yes, if using GF seasoned salt and verifying Worcestershire (some contain barley).

Q: Can I make it dairy-free?
A: Yes—with plant-based cheese and cream alternative (results may vary in melt quality).

Q: Can I add potatoes?
A: Absolutely! Mix in 1 cup diced cooked potatoes or hash browns for a “breakfast cheesesteak” twist.

Allergy Information

Contains: dairy (cheese, cream), eggs, wheat (in some seasoned salts).
Gluten-free option: Use certified GF seasonings and verify all labels.
Nut-free: This recipe is naturally nut-free.
Always check ingredient labels—especially on Worcestershire sauce and pre-shredded cheese.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 320
• Fat: 22g
• Saturated Fat: 9g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g
• Protein: 26g
• Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This casserole doesn’t need a hoagie bun to feel authentic. One bite—savory, cheesy, satisfying—and you’re reminded: sometimes the best way to honor tradition is to bake it a little differently.