Philly Cheesesteak Casserole
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4.8
33 reviews
Excellent
Philly Cheesesteak Casserole
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This Philly Cheesesteak Casserole brings all of the flavors of the beloved sandwich into an easy to make weeknight casserole!
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Ingredients
- 2 pounds lean ground beef
- 1 green bell pepper chopped
- 1 sweet yellow onion chopped
- 6 ounce Provolone cheese thinly sliced
- 4 ounce cream cheese softened
- 2 tablespoon milk
- 1½ teaspoon garlic powder
- 1½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
Garnish (optional)
- fresh parsley chopped
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Instructions
- In a large skillet over high heat, brown the ground beef, onions, and bell pepper until the beef is cooked through and the onions and peppers are soft. Drain the fat and juices from the meat.
- Dice 4 oz (about 2/3) of the provolone cheese. Mix the diced provolone, softened cream cheese, milk, garlic powder, onion, powder, salt and pepper into the ground beef mixture.
- Transfer to a casserole dish and cover the top of the meat mixture with the remaining thinly sliced provolone cheese.
- Bake at 350˚F for 10-15 minutes, or until the cheese is melted. Optional: turn the oven to broil for 2-3 minutes or until the cheese gets slightly browned and bubbly on top. Watch carefully so as not to burn the cheese!
- Garnish with freshly chopped parsley if desired. Serve warm. Enjoy!
Notes
- Substitutions:
- Ground Beef — You can use either 80% lean or 93% lean, however since there is so much fat in the cheese, I usually buy 93%.
- Cream Cheese — You can substitute low fat cream cheese if preferred, but stay away from fat free for this recipe since it doesn’t melt and combine in the same way.
- How to Store: To save the leftovers, divide into meal sized portions and store in an airtight container in the
- How to Freeze: This casserole works well for freezing both before or after cooking to make an easy weeknight meal that you can have prepped and stored for up to 6 months. For full instructions, read the freezer section in the post above.
- This casserole works well for freezing both before or after cooking to make an easy weeknight meal that you can have prepped and stored for up to 6 months. For full instructions, read the freezer section in the post above.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- Ground Beef — You can use either 80% lean or 93% lean, however since there is so much fat in the cheese, I usually buy 93%.
- Cream Cheese — You can substitute low fat cream cheese if preferred, but stay away from fat free for this recipe since it doesn’t melt and combine in the same way.
- refrigerator for 3-4 days
- in the freezer for up to a month
Nutrition Information
Show Details
Serving
1cup
Calories
576kcal
(29%)
Carbohydrates
8g
(3%)
Protein
35g
(70%)
Fat
44g
(68%)
Saturated Fat
20g
(100%)
Cholesterol
148mg
(49%)
Sodium
1000mg
(42%)
Potassium
590mg
(17%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
575IU
(12%)
Vitamin C
18.6mg
(21%)
Calcium
279mg
(28%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 576kcal | 29% |
| Carbohydrates | 8g | 3% |
| Protein | 35g | 70% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 1000mg | 42% |
| Potassium | 590mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 279mg | 28% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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