Philly Cheese Steak Casserole
Turn your favorite sandwich into a hearty, crowd-pleasing dinner with this Philly Cheese Steak Casserole! Packed with thinly sliced ribeye steak, sautéed green bell peppers, onions, and mushrooms, this dish delivers all the savory flavors of a classic Philly cheesesteak in casserole form. Creamy layers of softened cream cheese, heavy cream, and eggs tie everything together, while a generous topping of gooey provolone and sharp cheddar cheese ensures every bite is irresistibly cheesy. With a golden bubbly finish, this easy-to-make casserole is perfect for busy weeknights or entertaining guests. Ready in under an hour, it’s a satisfying, low-carb twist on a timeless favorite that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 pound ribeye steak (thinly sliced)
- 2 medium green bell peppers (sliced)
- 2 medium onions (sliced)
- 8 ounces mushrooms (sliced)
- 8 slices provolone cheese
- 4 ounces cream cheese (softened)
- 0.5 cup heavy cream
- 1 cup cheddar cheese (shredded)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced ribeye steak and cook until just browned, about 2-3 minutes. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the green bell peppers, onions, and mushrooms. Cook until the vegetables are tender, about 5-7 minutes.
Return the cooked ribeye steak to the skillet with the vegetables. Stir in the garlic powder, salt, and black pepper. Mix everything well and cook for 1-2 more minutes. Remove the skillet from heat and set aside.
In a medium bowl, whisk together the softened cream cheese, heavy cream, and eggs until smooth. Set aside.
Transfer the steak and vegetable mixture to the prepared baking dish, spreading it out evenly.
Pour the cream cheese mixture over the steak and vegetables, ensuring even coverage.
Lay the provolone cheese slices evenly on top of the mixture in the baking dish.
Sprinkle the shredded cheddar cheese over the provolone slices.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Serve hot and enjoy your Philly Cheese Steak Casserole!
Nutrition Facts
Calories |
4073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.9 g | 424% | |
| Saturated Fat | 174.0 g | 870% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1322 mg | 441% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.8 g | ||
| Protein | 208.9 g | 418% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2746 mg | 211% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3383 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
