This cheesy Philly cheesesteak casserole is perfect for a low-carb meal or a speedy filling for brioche buns. Crazy easy, savory, and 100% kid-friendly!

If you’re a fan of foolproof, no-hassle casserole recipes like tater tot casserole, this gooey, beefy Philly cheesesteak casserole has your name all over it. Whip it up to stay true to your keto or gluten-free diet, or make a pan for quick, sloppy joes-style Philly cheesesteaks sandwiched between fluffy brioche buns.
Looking for another low-carb Philly recipe? While you’re at it, try our Philly cheesesteak stuffed peppers.

What is a Philly Cheesesteak Casserole?
This casserole has all the same components of traditional Philly cheesesteak sandwiches, minus the bread. We also used ground beef instead of thinly sliced ribeye and cook it down with bright green red bell peppers and onions. To finish it off, the skillet is topped with provolone cheese slices and baked until bubbly in the oven.
Making this Philly Cheesesteak Casserole Recipe
To prepare this simple casserole all you need is an oven-safe skillet or baking dish and a handful ingredients. We recommend using a cast-iron if you have one (we love this one from Lodge).
- Prepare the Ground Beef: In a skillet preheated over medium heat, brown the ground beef and season it with salt and pepper.
- Add in the Veggies: Add in the diced onions and peppers and sauté the ground beef mixture until the veggies soften.
- Stir in the Cream Cheese: Stir in the cream cheese and remove the skillet from heat.
- Top with Provolone: Cover the top of the casserole with slices of provolone cheese.
- Bake the Casserole: Bake the casserole in the oven at 350°F for about 15 minutes or until the top is golden and melty. Dig in and enjoy!
Hot Tip: Opt for grass-fed, high-quality ground beef. The meat is what brings most of the flavor front and center in this dish, so treat yourself to the good stuff. Costco has some really affordable grass-fed ground beef if you need a good suggestion!




5 Tips for Nailing this Philly Cheesesteak Casserole
This simple casserole couldn’t be any easier to throw together, but these 5 foolproof pointers will help you nail it.
- Opt for lean ground beef. To prevent your casserole from turning out too greasy, opt for lean ground beef. The sweet spot is 85% lean or leaner. If a good amount of grease still pools at the bottom of the skillet, drain it before you add the veggies and cream cheese.
- Slice the veggies into equal-sized pieces. To promote even-cooking, slice the veggies into equal-sized pieces before adding them into the skillet. Make this a no-brainer by using a veggie slicer if you have one.
- Add extra cheese. Make the casserole extra cheesy by adding in cheddar cheese or provolone cheese directly into the meat mixture – not just on top.
- Add in some mushrooms. If you want to double up on your serving of veggies, add in some sautéed mushrooms to the meat mixture as well.
- Swap in a different kind of ground meat. If you want the dish to be a bit lighter, swap in ground turkey or ground chicken instead.

Serving Suggestions
This Philly cheesesteak casserole is super versatile and can be eaten as-is or in a couple of different styles. Here’s some ideas to inspire you…
- Cheesesteak Sandwich-Style: Sandwich the filling in between hamburger buns or French bread for a quick sandwich.
- Nacho-Style: Serve the filling alongside air fryer tortilla chips and use the casserole as a fun party dip.
- Pasta-Style: For a kid-friendly meal, top some egg noodles with a hefty scoop of the casserole and serve it alongside cheesy bread.
- Low-Carb Bowl: Serve the casserole on top of a bowl of riced cauliflower.
Storage Tips & Tricks
To keep the filling fresh for up to a week, store the leftovers in an airtight container in the fridge. The kicker? As a the casserole marinated in storage, it will continue to develop its flavor and make for some really tasty reheating throughout the week. To warm it back up, simply pop it in the microwave for 45 seconds to 1 minute.
Make-Ahead Tip: You can prepare this casserole 2-3 days in advance by assembling it all the way up until the baking step. Store it in the fridge covered and pop it in the oven to finish it off for a quick weeknight meal.
FAQ
What cut of meat is best for Philly cheesesteak casserole?
The best cut of meat for Philly cheesesteak casserole is lean ground beef. You’ll want to go 85% lean or higher so the casserole doesn’t come out too greasy to eat. Alternatively, you can use ground chicken or turkey.
What is the secret to a good Philly cheesesteak casserole?
The secret to a good Philly cheesesteak casserole is to cook the mixture in an oven-safe skillet. You’ll want to keep all the flavors locked in before popping the casserole into the oven for the final bake.
What’s the best cheese for Philly cheesesteak casserole?
The best cheese to use for Philly cheesesteak casserole is provolone. It’s the same cheese used in traditional Philly cheesesteak sandwiches and it melts so well. Alternatively, you can use cheddar cheese or mozzarella cheese.
Can you freeze a Philly cheesesteak casserole?
Philly cheesesteak casserole is great for freezing. To do so, assemble the casserole in an oven-safe, freezer-safe airtight container and hold off on popping it in the oven for a final bake. When you’re ready, remove the lid and pop the frozen casserole directly into the oven uncovered. Bake at 350°F for about 25 minutes or until the top is golden brown and bubbly.
More Tasty Philly Cheesesteak Recipes to Try
- Easy Philly Cheesesteak Recipe – The ultimate guide to cheesesteak
- Chicken Philly Cheesesteak– Just like the classic, but with chicken!
- Philly Cheesesteak Wrap – Ground beef & peppers in a tortilla
- Philly Cheesesteak Sloppy Joes – Loose meat sandwiches
- Easy Philly Cheesesteak Sliders – Mini cheesesteak sandos
Recipe
Ingredients
- 2 lbs ground beef 85% lean or leaner
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 1 large onion diced
- 4 oz cream cheese
- 8 slices provolone cheese
Instructions
- Preheat an oven-safe skillet on the stovetop over medium heat. Add the ground beef to the skillet, breaking apart the larger chunks as it cooks. Season the beef with salt and pepper.
- Add in the diced onion and bell peppers, sautéing the mixture until the veggies soften.
- Stir in the cream cheese and remove the mixture from the stovetop.
- Cover the entire top of the meat mixture with slices of provolone cheese.
- Bake the casserole in the oven at 350°F for about 15 minutes or until the top is golden and the cheese is melted. Serve right away.
This is my second time making this recipe. It is delicious! This time I divided the casserole into two dishes so I could freeze one up for a camping trip we are making in a few weeks in our RV. For that casserole, I skipped putting the provolone cheese on top. I covered the casserole with plastic wrap then placed a sealed half package of the provolone cheese on top and sealed the casserole with a cover and froze. I’ll defrost in the fridge the day before I’m ready to use it, then top with the cheese and bake. I’m sure it will be a hit, and make ahead meals for camping is always the time saver I need to enjoy our camping trip.
Wow, Becky! It's an honor to have a recipe that you're taking with you on your camping trip! I agree — I think this will be a hit with your camping crew... and it'll save you time by not having to cook anything and instead enjoy the great outdoors. I love it!
Very good! Added a few shakes of worcestershire sauce and some boursin cheese plus just 2 Tbl of cr cheese. Also added hamburger seasoning. Served with cauliflower rice.
Hey dear, all the additions sounds amazing! Thank you for sharing them. Now I want to try the Boursin cheese in mine, I think it would amazing!
What is the serving size for the nutrition facts? I never know a serving for recipes like this. Thank you!
Hey Emily! Great question—this recipe makes 8 servings, so the nutrition facts are for just one of those servings. Hope that helps!
I thought it was tasty; however, I felt like it was missing something. Like something crunchy or something to go with it? I put it in a bun and that helped.
Hi Jen, that interesting. Could you serve it in a bowl over rice? But crunchy... chips? 🙂
Mmmm! We really loved this and will certainly be making it often! We substituted mushrooms for the peppers because of allergies and used 1/3 reduced fat cream cheese. Truly delicious!
I'm so glad to hear you loved it! Thank you for sharing your variations; it’s always inspiring to see how you make the recipe your own!
I have no cream cheese...can I substitute with mozzarella? And also only have green onions?
Hey Cathy, Substituting mozzarella for cream cheese will result in a different texture and flavor. The cream cheese adds the delicious creaminess to this dish, so I wouldn't recommend it without it. I also wouldn't recommend making it with just green onions. The peppers are a main ingredient, and without them it just won't be the same. If you do try it with whatever you have on hand, please report back how it worked out!
As is.. this doesn't make sense for a Philly dish. Anything with Philly cheese steak in the name needs worshtershire sauce, garlic, and several other things. Which still make it lower carb. Adding these few simple things makes it a 4.5. But this was with using my own knowledge. This was disappointing.
Hey Shelby, I love the flavors of garlic and Worcestershire sauce, but they're not typically found in a classic Philly recipe. However, I'm all for people adding whatever flavors they enjoy. Thanks for sharing!
I'm from South Jersey and was raised on Philly cheesesteaks and cheesesteak subs and you are correct. Never was there any Worcestershire sauce or garlic added to them. Those additions might make for a delicious casserole, but wouldn't be the authentic Philly flavor.
Delicious & easy make ahead recipe. Ate it in a bun, like a cheesesteak!
Yum! That sounds so good right now! Thanks for sharing Lily.
This is officially my go-to for philly cheesesteak sandwich filling! It blows basic philly cheesesteak out of the water!! 🙂
I done a couple of tweaks to recipe. If you've ever heard of ramps, they are the wild cousin to leeks, I added a small handful of them for that onion & garlicky flavor.
I also added a packet of ranch dressing seasoning mix when the cream cheese melted down. I had to use mozzarella and shredded parm cause that all I had on hand for this and it turned out just as amazing!
It's a recipe I recommend everyone to try! It doesn't disappoint!
Hey Bethany, Thanks for sharing your suggestions - that sounds delicious!
We just tried this tonight and it was delicious!! So happy to come across this, thank you! ❤️
Thanks for letting us know how much you loved it Ellie! We appreciate the feedback!
Thank you so much ❣️ this is a new favorite for my family 😊I triple it 😉 they devour it like piranhas 😅
LOL that sounds like my boys! Happy to hear your family loves this casserole!
Seriously the BEST recipe!
Thanks for the positive feedback! We appreciate it! 🙂
Had great flavor to be so simple! I only had a lb of beef so halved everything it was a little dry will add more cheese next time! Will make again
Hi Amy, Simple recipes with great flavor are my favorite! Enjoy!
I was lazy and didn't want to chop up onion and pepper, so I went to find some already cut up at the store but couldn't find that either, so I bought a bag of breakfast potatoes with pepper and onions and added an extra cream cheese with the rest of the recipe. Turned out great! It'll be a future 'go to' recipe.
Hi Ann, Sounds delicious - thanks for sharing! Enjoy!
ALDIs has shaved steak and that’s what I use! Delicious.
Hi Audrey- thanks for sharing that tip here! Buying it already shaved will definitely make it an even faster & easier meal to pull together. 😀
I am making this tonight!! Can't wait!!!
Hi Kelly, We can't wait to hear how it tasted! Keep us posted.
Made this with some garlic knots and steak fries. Ooohhhwee so good!
Hi Kim, That sounds delicious! Thanks for sharing your feedback.
My husband and daughter made this on our black stone flat top griddle tonight, added Cavender’s Seasoning, minced garlic, mushrooms, a packet of brown gravy mix and a little water before mixing in the cream cheese and provolone cheese and it was delicious! We will definitely be having this often!
Jackie, I am dreaming of getting a flat top griddle. I need to know all the tips and where to get one. Your sandwich combo sounds amazing, craving it 🙂
Do you think this would work with lactose free cheese(s)? Sounds sooo good, but I am lactose intolerant. Trying to re vamp recipes where a lot of dairy is used.
Thanks!
It works great with miyokos cream cheese and their liquid pizza cheese on top!!! I had to cook it longer to get it to set up right but it was delicious!
Thats a great tip, thanks for sharing this!
Hi Gail, I am not sure because I have not tried using lactose free cheese. If you give it a try, I would love to know the result!!
Made this and ate it with baked potatoes. Really good and easy recipe. Thank you. Keep up the amazing work, I'm always referring back to your website for easy recipes.
Hi Emma, I am thrilled that you found a recipe that you love. Thank you for sharing your feedback with me. Enjoy it, dear!!
How big is a serving size? I see the nutritional values but I don't see an actual serving size? Thanks so much . It looks delicious I can't wait too make it !
Hi Elizabeth, this recipe makes 8 servings. Unfortunately our calculator does tell us the exact serving size. Thank you for reaching out!
Wondering if you can freeze the leftovers
Hi Maryjo, that's a great question! Philly cheesesteak casserole is great for freezing. To do so, assemble the casserole in an oven-safe, freezer-safe airtight container and hold off on popping it in the oven for a final bake. When you’re ready, remove the lid and pop the frozen casserole directly into the oven uncovered. Bake at 350°F for about 25 minutes or until the top is golden brown and bubbly. I hope this answers your question! Enjoy!
Made this twice in a week served with white rice. Absolutely AMAZING!! Definitely a keeper! Thank you so much for sharing 🙂
Hi Vita, Thank you so much for your feedback! Enjoy!
This is so decadent and absolutely delicious! I can't wait to eat this all the time!
What an awesome comment. This is why I love sharing recipes.
I don't like ground beef, chicken, or turkey. Can I use steak if so what kind?
Hey there Mamie, I understand. In my other philly cheese-steak recipe the cut of beef I use is thinly sliced ribeye. If you are looking to substitute the meat, I recommend you go with the ribeye. Thanks for reaching out!
So yummy - I'm making this again this weekend for the for the start of football! Thank you for a great recipe!
Melissa, yes, this would be amazing with some brioche buns. Love the idea.
Had a great flavor but a little dry will use more cream cheese and add cheese into beef
That will be a tasty addition to the dish!
This was a family winner! I made this on a whim and my kids are now begging me to make it again tonight! Thank you!
Jessica, this is so great to hear. Glad your family enjoyed it.