Description
A cozy, oven-baked casserole that transforms a Philly cheesesteak sandwich into a family-friendly dish, packed with flavor and easy to prepare.
Ingredients
Scale
- 1.5–2 pounds thinly sliced beef (rib-eye or sirloin)
- 2 large onions, thinly sliced
- 1–2 bell peppers, sliced (optional)
- 8 ounces cream cheese
- 1 cup sour cream or Greek yogurt
- 2 cups shredded provolone or American cheese
- 1 cup shredded mozzarella
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Worcestershire sauce, to taste
- Optional: roll or biscuit topping or cooked pasta/rice
Instructions
- Preheat the oven to 375°F (190°C). Season the beef with salt, pepper, and garlic powder.
- Heat a skillet with oil and cook the beef quickly until it just loses its raw color. Drain any excess fat and set aside.
- Add sliced onions and peppers to the same skillet. Sauté until the onions are translucent, about 8–10 minutes. Stir in Worcestershire sauce.
- In a mixing bowl, beat together cream cheese, sour cream (or Greek yogurt), and half the provolone until smooth. Fold in the beef and sautéed onions/peppers.
- Pour the mixture into a greased 9×13-inch baking dish. Top with remaining provolone and mozzarella.
- Bake for 20–25 minutes until bubbly and golden. Let rest for 5–10 minutes before serving.
Notes
For a crunchy top, consider adding torn rolls or biscuit pieces. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg