This Philly Cheese Steak Casserole brings the iconic flavors of a Philly cheesesteak sandwich into a hearty, baked casserole form. It’s loaded with tender beef, sautéed peppers and onions, and topped with a gooey cheese sauce, all layered over crispy potatoes. Perfect for a cozy weeknight dinner!
Ingredients
- 1 lb. ribeye steak or flank steak, thinly sliced
- 1 medium onion, sliced
- 1 bell pepper, sliced (red or green)
- 2 cloves garlic, minced
- 4 cups frozen hashbrowns (or thinly sliced potatoes)
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp olive oil
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the Steak: In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook for 3-5 minutes, until browned and cooked through. Remove from the pan and set aside.
- Sauté Vegetables: In the same skillet, add the onion, bell pepper, and garlic. Cook for 4-5 minutes, stirring occasionally, until softened. Season with salt and pepper to taste.
- Prepare Casserole Layer: In a greased 9×13-inch baking dish, spread a layer of frozen hashbrowns or thinly sliced potatoes. Season with salt and pepper.
- Assemble the Casserole: Layer the cooked steak, sautéed vegetables, and shredded cheese evenly on top of the potatoes.
- Make the Sauce: In a small bowl, mix together the beef broth and Worcestershire sauce. Pour the mixture over the casserole.
- Bake: Cover with aluminum foil and bake for 25-30 minutes. Remove the foil, sprinkle the top with extra cheese, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with chopped fresh parsley, if desired, and serve hot. Enjoy your Philly Cheesesteak Casserole!
This comforting casserole offers all the savory flavors of a Philly cheesesteak in a delicious, filling dish.