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Philly Cheesesteak Casserole

This Philly Cheesesteak Casserole brings all of the flavors of the beloved sandwich into an easy to make weeknight casserole!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 576 kcal
Course: Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Transfer to a casserole dish and cover the top of the meat mixture with the remaining thinly sliced provolone cheese.
  4. 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!
  5. 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

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

% 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.