If you’re on the hunt for a cozy, comforting, and slightly unconventional Thanksgiving dish, this Philly Cheese Steak Casserole Bake with Peppers and Onions might be exactly what your dinner table needs. It’s got all the savory charm of classic philly cheesesteak sandwiches, but served up in an easy-to-slice casserole form that’s perfect for feeding a crowd. Whether you're looking to shake up your traditional holiday lineup or need a hearty, make-ahead meal for cold weather dinner ideas, this dish has all the warm, melty goodness you’d expect from a homestyle bake.
Philly Cheese Steak Casserole Bake with Peppers and Onions
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Large skillet Preferably cast iron, to sear the steak and sauté the peppers and onions. If you don’t have cast iron, any heavy-bottomed pan will work.
9x13-inch baking dish A standard casserole dish, glass or ceramic.
Mixing bowls You’ll need a few to whisk the eggs and mix your cheese and filling.
Whisk and spatula For stirring and folding ingredients.
Sharp knife To slice steak thinly and prep veggies.
Cutting board Preferably one for meat and another for vegetables to avoid cross-contamination.
Main Ingredients
- 1 ½ lbs ribeye or sirloin steak thinly sliced (or shaved beef)
- 2 tablespoons olive oil
- 1 large yellow onion sliced thin
- 1 large green bell pepper sliced into strips
- 1 large red bell pepper sliced into strips
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 ounces cream cheese softened
- ½ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 6 large eggs
- 1 cup heavy cream
- 2 cups cubed day-old French bread or hoagie rolls
Optional Garnishes
- Fresh chopped parsley
- Crushed red pepper flakes
- Extra provolone slices for topping
Prepare the Steak and Veggies
Heat 1 tablespoon olive oil in your skillet over medium-high heat. Sear the thinly sliced ribeye (or sirloin) until browned and just cooked through, about 3–5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in your sliced onions and bell peppers. Sauté for 6–8 minutes until soft and just starting to caramelize. Add the minced garlic, salt, pepper, and smoked paprika. Cook for another minute, then remove from heat.
Make the Creamy Cheese Base
In a mixing bowl, combine the cream cheese, mayonnaise, Worcestershire sauce, and Dijon mustard. Stir until smooth. Fold in the cooked steak, peppers, and onions. Add half of the provolone, mozzarella, and parmesan cheeses, mixing everything together to coat evenly.
Soak the Bread
In another bowl, whisk together eggs and heavy cream. Add in the cubed French bread and let it soak for 2–3 minutes. This will form the base of your casserole and give it a soufflé-like texture.
Assemble the Casserole
Preheat your oven to 375°F (190°C). Grease your 9x13-inch baking dish. Pour the soaked bread mixture into the bottom, then layer the steak and pepper-cheese mixture on top. Sprinkle with the remaining cheeses. If desired, top with provolone slices for that classic philly cheesesteak look.
Bake to Perfection
Bake uncovered for 30–35 minutes until bubbly and golden brown on top. The cheese should be melted and slightly crisped at the edges. Let rest for 10 minutes before slicing to help it set.
Pairings
This philly cheese steak casserole is rich and hearty, so pairing it with something light and fresh helps balance the plate.
- Crisp Salad: A chopped romaine salad with cherry tomatoes, cucumber, and a tangy vinaigrette cuts through the richness of the casserole.
- Roasted Vegetables: Think Brussels sprouts, carrots, or green beans with a hint of lemon or balsamic glaze.
- Beer: A light lager or pale ale complements the savory steak and cheese flavors beautifully.
- Red Wine: A medium-bodied red like Zinfandel or Merlot works surprisingly well with the meaty, cheesy notes.
- Potato Wedges or Fries: If you’re feeling indulgent, serve this bake with seasoned potato wedges to echo the feel of classic philly steak sliders or sandwiches.
FAQs
1. What type of steak is best for this casserole?
Ribeye is the gold standard thanks to its marbling and tenderness, but sirloin or shaved beef are great, more budget-friendly alternatives. If you're feeling resourceful, thinly sliced leftover steak also works beautifully.
2. Can I use ground beef instead of steak?
Absolutely. For a more economical version, use 1½ pounds of ground beef. Brown it thoroughly and season generously. It’ll give the dish a flavor reminiscent of philly cheese sloppy joes.
3. Do I have to use French bread?
Not at all! Hoagie rolls, sub rolls, or even leftover dinner rolls from Thanksgiving will work. Just be sure the bread is slightly stale or toasted so it can soak up the egg mixture without getting soggy.
4. Can this be made ahead of time?
Yes! Assemble the casserole, cover it, and store in the refrigerator for up to 24 hours before baking. You can even freeze it (unbaked) for up to a month. Just thaw overnight in the fridge before baking.
5. Is there a way to make this in a slow cooker?
For a more hands-off method, you can adapt this into a philly cheesesteak crockpot style bake. Cook the steak, peppers, and onions as directed, then layer everything (except the egg and bread mixture) in a slow cooker on low for 3–4 hours. Serve over toasted bread or rice instead of baking it casserole-style.
