Savor the iconic flavors of a Philly cheesesteak in a hearty, baked casserole. This comforting dish features tender beef, sautéed vegetables, and a rich, cheesy topping.
Ingredients
For the casserole:
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1.5 lbs thinly sliced beef (ribeye or sirloin)
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1 onion, thinly sliced
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1 green bell pepper, thinly sliced
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8 oz mushrooms, sliced
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2 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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8 oz cream cheese, softened
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½ cup mayonnaise
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1 cup shredded provolone cheese (or your choice of cheese)
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
For the seasoning mix:
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp red pepper flakes (adjust to taste)
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Salt and black pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned and no longer pink. Season with salt and pepper. Remove from the skillet and set aside.
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Sauté the vegetables: In the same skillet, cook the onions, bell peppers, and mushrooms until softened and lightly caramelized (about 5–7 minutes). Remove and set aside.
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Make the cheese mixture: In a bowl, blend together the cream cheese and mayonnaise until smooth. Stir in the Parmesan, and half of the provolone and mozzarella.
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Mix the seasoning: In a small bowl, combine the garlic powder, onion powder, oregano, basil, red pepper flakes, salt, and pepper.
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Assemble the casserole:
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Grease a 9x13-inch baking dish.
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Layer half of the cooked beef at the bottom of the dish.
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Sprinkle with half of the seasoning mix.
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Top with the sautéed vegetables.
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Spread the cheese mixture evenly over the vegetables.
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Add the remaining beef and top with the rest of the seasoning mix.
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Sprinkle with the remaining provolone and mozzarella.
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Bake: Place the casserole in the oven and bake for 25–30 minutes, or until hot and bubbly with a golden-brown cheese topping.
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Cool and serve: Allow the casserole to rest for a few minutes before serving.