There’s something so comforting about combining tender slices of ribeye steak with bubbly melted cheese, all nestled in a cozy bed of perfectly cooked penne pasta. Every forkful feels like a warm hug, as you taste the savory beef mingling with sweet sautéed onions, crisp green peppers, and earthy mushrooms. I’ll never forget the first time I whipped up this Philly Cheese Steak Casserole for my family: the kitchen filled with irresistible sizzles and pops as the steak hit the hot skillet, and by the time it emerged golden and bubbling from the oven, even my picky eater was reaching for seconds. It’s a dish that brings people together, whether you’re feeding hungry teens after soccer practice or bringing comfort to a friend who needs a little pick-me-up.
This hearty casserole fuses all those classic cheesesteak flavors with the convenience of a one-dish meal that’s perfect for busy weeknights or lazy weekend gatherings. You’ll spend just about 15 minutes on prep before letting it bake for 25 minutes, with a final 5-minute rest so the cheese can settle into its luscious, gooey glory. Rated at an intermediate difficulty level, it strikes a sweet spot where home cooks can flex their skills without breaking a sweat. At roughly 600 calories per serving, it’s rich enough to satisfy big appetites, but you’ll love how a sprinkle of fresh parsley or a crisp side salad balances each cheesy, meaty bite. Trust me—once you make this, it’ll become your go-to comfort-food staple.
KEY INGREDIENTS IN PHILLY CHEESE STEAK CASSEROLE
Before we dive into the cooking process, let’s spotlight the key ingredients that give this casserole its signature flavor and texture.
- Ribeye steak
Known for its marbling and tenderness, ribeye brings a rich, beefy flavor that’s unbeatable in every mouthful.
- Vegetable oil
A neutral cooking fat that helps sear the steak and sauté the vegetables without overpowering their natural flavors.
- Onion
Thinly sliced onion adds a subtle sweetness and depth, caramelizing slightly as it cooks.
- Green bell pepper
Adds a mild crunch and fresh, grassy notes that complement the richness of the meat and cheese.
- Mushrooms
Earthy and meaty, sliced mushrooms soak up savory juices and add an umami boost.
- Garlic
Minced garlic brings aromatic warmth and a spicy edge to the vegetable mixture.
- Salt
Enhances all the flavors, ensuring each component shines through.
- Black pepper
Provides a hint of heat and complexity with every bite.
- Worcestershire sauce
A tangy, savory seasoning that ties the beef and veggies together with a subtle umami punch.
- Provolone cheese
Melts smoothly and lends a mild, slightly smoky flavor that’s essential to a classic Philly experience.
- Mozzarella cheese
Offers that irresistible stretch and extra cheesiness, balancing the provolone’s creaminess.
- Penne pasta
Sturdy and ridged, it captures sauce and cheese in every groove, making each bite satisfying.
- Beef broth
Adds moisture and deepens the beefy notes while keeping the casserole nice and saucy.
- Heavy cream
Rounds out the sauce with a luscious richness that makes this dish ultra-indulgent.
- Butter
Dotting the top with butter before baking creates golden, buttery pockets across the cheesy surface.
HOW TO MAKE PHILLY CHEESE STEAK CASSEROLE
Ready to transform these ingredients into a bubbling, cheesy masterpiece? Follow these detailed steps to create a hearty casserole that’ll become a new family favorite.
1. Preheat your oven to 350°F (175°C). Ensuring the oven reaches the right temperature sets the stage for an even bake and gooey, melted cheese on top.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the thinly sliced ribeye steak in a single layer and cook until each side is nicely browned. Once seared, transfer the steak to a plate and set aside to rest.
3. In the same skillet, add the onions, green bell pepper, and mushrooms. Sauté the vegetables for about 5–7 minutes, stirring occasionally, until they become tender and start to pick up a bit of color.
4. Stir in the minced garlic and continue cooking for another 1–2 minutes, until the garlic turns fragrant and slightly golden, infusing the veggies with its warm, aromatic flavor.
5. Return the browned steak slices to the skillet. Season everything with salt, black pepper, and Worcestershire sauce. Toss gently to ensure each piece of steak and vegetable is coated in that savory sauce.
6. In a large mixing bowl, combine the cooked penne pasta with the steak and vegetable mixture. Add 1 cup of shredded provolone cheese and ½ cup of shredded mozzarella cheese, folding gently until evenly distributed.
7. Pour the beef broth and heavy cream over the pasta mixture, stirring until the sauce is creamy and binds all the ingredients together.
8. Transfer the cheesy pasta and steak blend into a greased 9×13-inch baking dish, spreading it out into an even layer so each serving has a perfect meat-to-cheese ratio.
9. Sprinkle the remaining 1 cup of provolone and ½ cup of mozzarella cheese on top, creating a luscious blanket of cheese.
10. Dot the casserole’s surface with small pieces of butter, which will melt and form delightful golden pockets as it bakes.
11. Bake in the preheated oven for 20–25 minutes, or until the cheese on top is fully melted, gooey, and lightly bubbly around the edges.
12. Remove the casserole from the oven and let it rest for a few minutes before serving, allowing the cheese to set slightly for clean, satisfying slices.
SERVING SUGGESTIONS FOR PHILLY CHEESE STEAK CASSEROLE
Once you’ve pulled this golden, cheesy casserole from the oven, there are a few simple tricks to make each plate look and taste even more inviting. Proper plating and thoughtful accompaniments can elevate this comfort-food classic into a memorable meal that feels almost gourmet. Whether you’re hosting friends or enjoying a midweek treat, these serving ideas will help you bring out the very best in every slice.
- Garnish with a handful of fresh parsley or chopped chives before slicing, adding a pop of color and a bright herbal note that cuts through the richness.
- Serve alongside a crisp mixed green salad dressed with lemon vinaigrette. The refreshing acidity balances the creamy cheese and hearty steak.
- Offer spicy pickled jalapeño slices or a sprinkle of red pepper flakes on the side for anyone who loves a kick of heat to contrast the melty cheese.
- Portion individual servings into mini cast-iron skillets or oven-safe ramekins. These personal casseroles stay warmer longer and make a charming presentation for dinner guests.
HOW TO STORE PHILLY CHEESE STEAK CASSEROLE
If you find yourself with leftovers—or if you want to get ahead for a busy week—proper storage is key to preserving that just-baked goodness. Storing this casserole correctly ensures the cheese stays creamy, the pasta retains its texture, and the flavors remain as vibrant as when you first tasted it. Follow these methods to keep your casserole fresh and delicious.
- Refrigerate in an airtight container: Once cooled to room temperature, transfer leftover portions into a sealed container. Store in the fridge for up to 3 days, ensuring you reheat gently to maintain the creamy sauce.
- Freeze for longer storage: Portion the cooled casserole into freezer-safe containers or wrap tightly in aluminum foil. Label with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven: Preheat your oven to 325°F (160°C). Place leftovers in an oven-safe dish, cover with foil, and warm for about 15–20 minutes, until heated through and bubbly.
- Microwave safely: When short on time, cover a portion on a microwave-safe plate with a damp paper towel. Microwave on medium power in 1-minute intervals, stirring between, until hot throughout.
CONCLUSION
Pulling together tender ribeye, sautéed vegetables, creamy cheeses, and perfectly cooked penne into one golden-baked dish is nothing short of a culinary triumph. This Philly Cheese Steak Casserole brings all the classic sandwich flavors into a comforting, shareable format that’s ideal for cozy evenings, casual get-togethers, or meal-prep magic. You’ve got the full rundown on key ingredients, step-by-step instructions, savvy serving tips, and foolproof storage methods—everything you need to make this casserole your new go-to. Don’t forget that with just 15 minutes of prep, a 25-minute bake, and a quick 5-minute rest, you’ll have a hot, cheesy masterpiece on the table in under an hour, all while flexing those intermediate cooking muscles.
Feel free to print this article and save it in your recipe binder, so it’s always within reach when you’re craving that irresistible blend of juicy steak and melted cheese. You’ll also find a FAQ section below to answer any extra questions you might have. If you try this recipe, I’d love to hear how it went—drop a comment, share your tweaks, or ask for help if you ran into any hiccups. Your feedback helps me refine these recipes and keeps our home-cooking community thriving. Happy baking, and here’s to many cheesy, memorable meals ahead!
Philly Cheese Steak Casserole
Description
This Philly Cheese Steak Casserole fuses tender ribeye, sautéed veggies, and melted cheese, all bubbling beneath a golden crust of pasta—comfort food at its best!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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In a large skillet, heat the vegetable oil over medium-high heat. Add the thinly sliced ribeye steak and cook until browned. Remove the steak from the skillet and set aside.
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In the same skillet, add the onions, bell pepper, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
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Add the minced garlic to the vegetables, cooking for another 1-2 minutes until fragrant.
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Return the steak to the skillet and season with salt, pepper, and Worcestershire sauce. Stir to combine all ingredients.
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In a large mixing bowl, combine the cooked penne pasta, steak and vegetable mixture, 1 cup of provolone cheese, and 1/2 cup of mozzarella cheese.
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Pour the beef broth and heavy cream over the mixture, stirring until everything is well combined.
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Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
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Top with the remaining provolone and mozzarella cheese.
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Dot the top of the casserole with butter for extra richness.
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Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
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Remove from the oven and let it rest for a few minutes before serving.
Note
- You can substitute ribeye with skirt steak or flank steak, but make sure it's thinly sliced.
- Adjust the veggies according to your preference, adding red and yellow peppers for a colorful touch.
- For a spicy twist, add some slices of jalapeno or red pepper flakes to the vegetable mixture.
- Leftovers can be refrigerated for up to 3 days, and they reheat well in the microwave or oven.
