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Philly Cheesesteak Casserole

Philly cheesesteak casserole with tender steak, sautéed peppers and onions, and melty provolone baked until bubbly. An easy one-dish dinner that brings the classic deli flavors together in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 705
Ingredients Equipment Method Notes

Ingredients
  

Philly Cheesesteak Casserole
  • 1.5 lb thinly sliced ribeye or sirloin steak Use thin slices so the steak browns quickly.
  • 2 tbsp olive oil Divided between browning steak and sautéing vegetables.
  • 1 green bell pepper Slice for tender, slightly sweet bites.
  • 1 yellow onion Slice evenly so it softens at the same pace.
  • 8 oz cremini mushrooms Slice for even cooking and savory depth.
  • 0.75 tsp kosher salt Season vegetables and overall mixture.
  • 0.25 tsp black pepper Add to sautéed vegetables.
  • 8 oz egg noodles Cooked before assembling the casserole.
  • 1.5 cup shredded provolone cheese Sprinkle evenly so each bite gets melty cheese.
  • 0.5 cup mayonnaise Helps keep the casserole creamy and moist.
  • 2 tbsp Worcestershire sauce Adds classic tang and beefy flavor.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Cook the steak for 4–5 minutes, until browned, then remove and set aside.
  4. Add the remaining olive oil, bell pepper, onion, and mushrooms to the skillet and cook for 6–7 minutes, until softened.
  5. Season the vegetables with salt and pepper.
  6. Combine the cooked noodles, steak, vegetables, mayonnaise, and Worcestershire sauce in the baking dish.
  7. Sprinkle the provolone evenly over the top.
  8. Bake for 20–25 minutes, until the cheese is melted and bubbly, with the top visibly melted and set.
  9. Let rest for 5 minutes before serving, so the casserole thickens slightly.

Notes

Pro tip: slice the steak thinly and sauté the vegetables until softened so everything finishes in the same bake window. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 325°F oven until hot. Freezing is not recommended because the mayonnaise-based sauce may separate when thawed. For a dairy swap, use shredded provolone-style dairy-free cheese and bake until browned and bubbly (texture may vary).