Philly Cheesesteak Casserole

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Here is a filling, comfort food at its finest. This simple Philly Cheesesteak Casserole is rich, creamy and full of ooey gooey cheese! The steak is thinly sliced and the vegetables diced up, pre cooked and put into a baking dish with cream cheese, mozza cheese and Monterey. Mmmmm the perfect fall dinner!

Philly Cheesesteak Casserole

This little recipe is worth the extra bit of work frying the veggies and mixing them in the cream cheese sauce. This ends up being a hearty main dish that is satisfying and packed with lovely flavors. This Philly Cheesesteak Casserole also freezes fantastic for meal prep. I had divided it into small containers and froze it, reheating in the microwave as needed for a fast lunch. When reheated there is no weird separation, the cheese is melty and the sauce is still so creamy!

Philly Cheesesteak Casserole

What type of steak should I use for Philly Cheesesteak?

Typically Philly Cheesesteak uses ribeye steaks, as they are very tender but those can be quite expensive. I have found that skirt steak, T-Bone, or any cut will work for this. Depending on the cut of meat the tenderness will vary.

What type of cheese goes on a Philly Cheesesteak?

Most commonly used are American cheese, Cheez Whiz, and provolone. Though Mozza Cheese, Monterey Jack and other mild cheeses are great as well.

If you like to prep your meals the weekend before your busy week, this is a great recipe for that. It reheats perfect and is a meal all in one packed with protein. Enjoy!

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Philly Cheesesteak Casserole

A hearty, filling dinner packed with ooey gooey cheeses and peppers!
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Main Course
Karami Urbanoski


  • 1 lb steak of choice sliced
  • 1 can sliced mushrooms (Drained)
  • 1/2 cup diced white onion
  • 1/2 cup diced red, yellow or green peppers
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 2 oz cream cheese
  • 1 Clove garlic - Pressed (optional)
  • 1/2 cup Mozza cheese - Grated
  • 1/2 cup Montery cheese - Grated


  • Slice up all of the vegetables and slice your steaks into cubes or strips as thin as you like. Thin ones will cook faster.
  • Preheat your oven to 350 degrees C.
  • Add 1 Tbsp butter to medium pan and sautee the peppers, onions, garlic and mushrooms till soft on medium heat. Set aside in a bowl.
  • In the same pan, add the olive oil and cook the steak strips until no pink remains. Set aside with the veggies.
  • Still in the same pan, add 2 tbsp butter and the cream cheese. Warm up until it is melted and you can whisk it with the butter.
  • Once the cream cheese is melted add all the cooked veggies and meat and stir to coat. Place into a 7x8 casserole dish. An 8x8 will work but the bake time will be less as it will brown faster.
  • Sprinkle the top of the casserole with your grated mozza and montery cheese.
  • Place uncovered in your preheated oven for 10-15 minutes. Check at 10 minutes and if the cheese on top is just starting to brown its done! If its not lightly  browning on top yet, return it to the oven for another 3-5 minutes.
  • Note: You can use various smaller casserole dishes to bake this in. If you use a larger dish it will be thinly spread out and bake faster, but the end result will be the same delicious cheesy dish!

Nutrition Information

Calories: 543kcal, Carbohydrates: 5g, Protein: 31g, Fat: 44g, Saturated Fat: 19g, Cholesterol: 123mg, Sodium: 460mg, Potassium: 449mg, Fiber: 1g, Sugar: 2g, Vitamin A: 655IU, Vitamin C: 16.7mg, Calcium: 206mg, Iron: 2.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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