Philly Steak and Cheese Casserole

If you’re looking for an easy, low-carb dinner that everyone in your family will love, you’ve found it! This Philly steak and cheese casserole is easy to throw together and easy to customize with your favorite veggies. Eat this Philly cheesesteak casserole as is to keep it low carb, or scoop it onto toasted hoagie rolls for a heartier meal for hungry kids!

My husband and I lived in Philly and I’ll be the first to say, this Philly steak and cheese casserole isn’t authentic. But is it an easy and healthy dinner your kids will love? ABSOLUTELY!

Instead of thinly sliced ribeye steak, I’m using more affordable ground beef. And instead of piling it onto a toasted hoagie roll, I’m eating it with a fork. But I promise you that that this Philly cheesesteak casserole has ALL of the flavor of the original!

My Philly Steak and Cheese casserole may not be totally authentic, but it’s easy to whip up, affordable, and tastes like the real thing.

Philly Cheesesteak Casserole Recipe Notes

Instead of a thinly sliced ribeye, this Philly cheesesteak casserole uses lean ground beef. I used a 96% lean ground beef. To kick up the flavor, we’ll be adding spices like garlic powder, seasoning salt, dried thyme, and cracked black pepper, along with worchestershire sauce and beef broth.

I get all my meats from Butcher Box. If you’d like to sign up to try it for yourself, you can use my affiliate link to get a discount AND free meat! To check the latest Butcher Box deals – click here.

When I order a Philly cheesesteak, I love to pile on all the veggies. We’ll be adding mushrooms, bell peppers, onions, and banana peppers. Don’t worry, the recipe still works if you’re not a fan of one of those, so feel free to customize as you like.

And finally, I top my casserole with a classic provolone cheese. Feel free to substitute pepper jack or white American or even cheddar.

How to Make Philly Steak and Cheese Casserole

You’ll start by browning your ground beef in a large 12 inch skillet and adding in half of your spice mix. I used a super lean, 96% ground beef and didn’t have any grease to drain off. If you use a fattier cut of meat, make sure you drain off any additional fat. While the beef is cooking, slice up your bell peppers, onions, mushrooms, and banana peppers.

Once beef is well-browned and seasoned, set it aside. In the same skillet, add olive oil and your chopped bell peppers, sliced mushrooms, and chopped onion. Don’t add in your banana peppers just yet! They go in the Philly steak and cheese casserole later.

Saute for about 5-7 minutes until moisture is released and cooked off. Add in the rest of your spice mix.

Give it a good stir, and add in the browned ground beef. Mix your beef stock with worchestshire sauce and cornstarch and add it to you skillet. Simmer for a couple minutes until the gravy starts to thicken.

Add in your banana peppers and taste. Adjust seasoning by adding more spices or worchestershire if needed.

Pour your filling into a 8×12 baking dish. Top with provolone cheese slices and bake in a preheated oven for about 10-15 minutes until cheese is melted and casserole is thick and bubbly.

Let your Philly steak and cheese casserole stand for 5 minutes to allow sauce to slightly thicken.

Serve as is with a green salad, or scoop onto toasted hoagie rolls for a heartier dinner. This Philly cheesesteak casserole is great for meal prep.

Let me know how you liked this recipe! If you are looking for more comfort food, check out my hamburger gravy recipe.