Philly Cheesesteak Casserole Bake

This Philly cheesesteak casserole brings you all the savory goodness of the classic sandwich without any of the fuss of assembling one sandwich at a time. Instead, everything bakes together in a single dish with plenty of gooey provolone cheese and loads of tender steak. If you are craving those iconic flavors but need something family friendly and weeknight ready, this casserole is about to become your shortcut favorite.

I first put this in my meal rotation when my kids asked for cheesesteaks but I did not want to stand at the stove to make six sandwiches. Now it is a go to whenever we want that same comfort in a big cheesy scoopable way.

Ingredients

• Flank steak or top sirloin: Thinly sliced to stay tender and juicy. Look for marbling for more flavor.
• Red wine vinegar: Adds bright tang to the marinade Grapes based vinegars bring complexity
• Worcestershire sauce: Deepens the savoriness. Pick a brand with natural ingredients for best taste.
• Baking soda: Helps ensure the steak stays super tender
• Fresh garlic and onion powder: Bring classic South Philly vibes and alliums backdrop Use fresh garlic for robust aroma
• Dried thyme: Brings warmth and a herby undertone. Pick dried leaves over powder for stronger taste.
• Salt and black pepper: Season the dish and boost flavor. Freshly ground black pepper gives you more punch.
• Red and green bell peppers: Offer sweetness and balance to the rich steak. Pick peppers with shiny skin.
• White onion: Sweetens as it caramelizes in the pan. Slice thin for quick softening.
• Salted butter and oil: Help develop color on steak and veggies Use butter for richer sauce
• Cream cheese and heavy cream: Melt together for a luscious sauce. Full fat versions give best texture
• Grated jack or pepper jack cheese: Adds a cheesy pull and spice if desired. Grate your own for best melt
• Provolone cheese: Lays on top and gets perfectly melty. Choose a mild or sharp style to your taste

Step-by-Step Instructions

Prepare the Marinade:

In a large bowl whisk together the red wine vinegar Worcestershire sauce baking soda half the minced garlic onion powder thyme salt pepper and water until well combined. This mixture is essential for tenderizing and flavoring the steak.

Slice the Steak:

Using a sharp chef’s knife cut the steak very thin against the grain about one eighth inch thick. This ensures that the meat will stay soft and easy to eat in every bite.

Marinate the Steak:

Add the sliced steak into your marinade and stir well to coat all the pieces. Let the meat sit for fifteen to thirty minutes for maximum tenderness and flavor infusion.

Prep the Vegetables and Cheese:

While the steak marinates use the time to slice your bell peppers and onion into thin strips and grate your jack cheese. Cut the cream cheese into cubes so it softens faster for the sauce.

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit so it’s ready when the casserole comes together.

Brown the Steak:

Drain the marinated steak and discard the liquid. Heat a large skillet over medium heat with half the butter and the oil. Working in batches add the steak in a single layer and brown on all sides. Remove the cooked steak and repeat until all pieces are cooked through. The baking soda in the marinade may cause some foaming but just keep cooking and the steak will be ultra tender.

Sauté the Veggies:

To the same skillet add the remaining butter followed by sliced bell peppers and onions. Cook over medium heat about five minutes until soft and slightly golden. Add the remaining minced garlic and cook for one minute more.

Make the Cheese Sauce:

Once your vegetables are softened add the cubed cream cheese and heavy cream to the skillet. Allow everything to melt together while stirring gently. When smooth stir in the grated jack cheese until fully melted and the sauce is creamy.

Combine Steak and Sauce:

Add the cooked steak back into the skillet stirring to coat every piece with the cheesy sauce and softened peppers.

Assemble the Casserole:

Spoon everything into a casserole dish in an even layer. Lay slices of provolone cheese across the top so every bite will have gooey melted cheese on top.

Bake and Serve:

Place the casserole in your preheated oven and bake for fifteen minutes until the provolone is melted and starting to turn golden brown. Remove from the oven sprinkle with chopped parsley and serve hot by the scoopful.

Save

Cream cheese has become my secret star in this recipe because it brings everything together into a creamy sauce that tastes rich without being heavy. My family loves the moment when everyone gathers around as the cheese bubbles and turns golden and it always reminds me of cozy Sunday dinners from my childhood.

Storage Tips

This casserole keeps well in the fridge for up to three days. Cover tightly with foil or store in an airtight container to lock in moisture and flavor. For longer storage freeze in portions for up to one month then thaw overnight and reheat covered in the oven.

Ingredient Substitutions

You can swap in top sirloin if that’s easier to find than flank steak. Monterey jack and white cheddar both melt beautifully so use what you have on hand. For more vegetable flavor toss in sliced mushrooms when sautéing peppers and onions. Garlic powder can replace the fresh garlic in a pinch but the flavor will be milder.

Serving Suggestions

Serve up big scoops with a green salad or roasted broccoli for a balanced meal. For a true cheesesteak experience offer toasted hoagie rolls on the side so people can make their own sandwiches out of the casserole. Pickles or hot peppers are great tangy toppings.

Save

Cultural Context

The Philly cheesesteak traces its roots to South Philadelphia where steak cheese and onions tucked in a roll make an iconic street food. This casserole borrows those bold flavors but saves you the time and cleanup of making individual sandwiches. It is a fun twist that pays tribute to the original while fitting into modern family life.

Recipe FAQs

→ Which steak cut works best for this dish?

Flank steak or top sirloin both yield tender bites, especially when sliced thinly against the grain before marinating.

→ Can I prepare it in advance?

Yes! Assemble the casserole, cover, and store in the fridge up to two days. Bake as directed, adding extra time if chilled.

→ Are there cheese alternatives to provolone?

Monterey jack, white cheddar, American, or even pepper jack can add varied flavor and spice to the topping.

→ How should I store leftovers?

Keep leftovers covered in the refrigerator for up to 3 days, or freeze them for up to a month for future meals.

→ What vegetables go well inside?

Classic peppers and onions are traditional, but sautéed mushrooms or additional vegetables can be added for variety.

→ How does the marinade help the steak?

The marinade, especially with baking soda, tenderizes the steak and boosts flavor for juicier, more flavorful bites.