Go Back
Philly Cheese Steak Casserole Bake with Peppers and onions

Philly Cheese Steak Casserole Bake with Peppers and Onions

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Steak and Veggies

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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

  1. 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.