This Philly Cheesesteak Casserole brings all of the flavors of the beloved sandwich into an easy to make weeknight casserole!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 6servings
Calories: 576kcal
Ingredients
2poundslean ground beef
1green bell pepperchopped
1sweet yellow onionchopped
6ounceprovolone cheesethinly sliced
4ouncecream cheesesoftened
2tablespoonmilk
1½teaspoongarlic powder
1½teaspoonsalt
½teaspoonground pepper
½teaspoononion powder
Garnish (optional)
Fresh parsleychopped
Instructions
In a large skillet over high heat, brown the ground beef, onions, and bell pepper until the beef is cooked through and the onions and peppers are soft. Drain the fat and juices from the meat.
Dice 4 oz (about 2/3) of the provolone cheese. Mix the diced provolone, softened cream cheese, milk, garlic powder, onion, powder, salt and pepper into the ground beef mixture.
Transfer to a casserole dish and cover the top of the meat mixture with the remaining thinly sliced provolone cheese.
Bake at 350˚F for 10-15 minutes, or until the cheese is melted. Optional: turn the oven to broil for 2-3 minutes or until the cheese gets slightly browned and bubbly on top. Watch carefully so as not to burn the cheese!
Garnish with freshly chopped parsley if desired. Serve warm. Enjoy!
Notes
Substitutions:
Ground Beef — You can use either 80% lean or 93% lean, however since there is so much fat in the cheese, I usually buy 93%.
Cream Cheese — You can substitute low fat cream cheese if preferred, but stay away from fat free for this recipe since it doesn’t melt and combine in the same way.
How to Store: To save the leftovers, divide into meal sized portions and store in an airtight container in the
refrigerator for 3-4 days
in the freezer for up to a month
How to Freeze: This casserole works well for freezing both before or after cooking to make an easy weeknight meal that you can have prepped and stored for up to 6 months. For full instructions, read the freezer section in the post above. How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.