Philly Cheesesteak Casserole

Here’s a hearty and flavorful Philly Cheesesteak Casserole recipe—easy to make and perfect for a family dinner:

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Ingredients (Serves 4–6)

• 1 lb thinly sliced beef (ribeye, sirloin, or deli-style roast beef)

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 cloves garlic, minced

• 1 tsp Worcestershire sauce

• Salt and black pepper, to taste

• 2 cups shredded provolone or mozzarella cheese

• 1 cup shredded cheddar cheese

• 1 can (10.5 oz) cream of mushroom soup (optional, for extra creaminess)

• 1 package (8 oz) hoagie rolls or sandwich buns, cut into cubes (or sub with cooked pasta/rice for a lower-carb option)

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Instructions

1. Preheat oven:

   • 350°F (175°C).

   • Grease a 9×13-inch baking dish.

2. Cook beef and veggies:

   • Heat olive oil in a skillet over medium-high heat.

   • Add onions and bell peppers, sauté 5–6 minutes until softened.

   • Add garlic and cook 1 minute.

   • Add beef and Worcestershire sauce, season with salt and pepper. Cook until beef is browned and cooked through.

3. Assemble casserole:

   • Layer cubed rolls (or pasta/rice) in the greased baking dish.

   • Spread beef and vegetable mixture evenly over the top.

   • Mix cream of mushroom soup (if using) with half of the cheese and pour over the beef mixture.

   • Sprinkle remaining cheese evenly on top.

4. Bake:

   • Bake uncovered 20–25 minutes, until cheese is melted and bubbly.

5. Serve:

   • Let cool 5 minutes before serving.

   • Optional: garnish with sliced green onions or parsley.

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💡 Tips:

• Use leftover roast beef or steak for a quick version.

• For extra cheesiness, mix different cheeses like provolone, mozzarella, and American.

• Add mushrooms for a classic Philly twist.

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I can also give a low-carb version that uses cauliflower rice or thinly sliced zucchini instead of bread for a lighter casserole. Do you want that version?