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Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×9 or 9×13 baking dish.
- In a large skillet, heat olive oil over medium heat. Add onions and bell peppers and sauté for about 5–7 minutes, until softened.
- Add garlic and cook for another 30 seconds, until fragrant.
- Push veggies to the side and add ground beef to the pan. Cook until browned and fully cooked through, breaking it up as it cooks. Drain excess grease.
- Season with salt, pepper, and Worcestershire sauce. Stir everything together.
- Remove from heat and mix in cream cheese and sour cream until smooth and creamy.
- If using pasta, fold it in now. Pour mixture into prepared baking dish.
- Top with shredded provolone and cheddar cheeses.
- Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly. Broil for 2–3 minutes at the end for a golden, crispy cheese top.
- Let rest 5–10 minutes before serving.
Serving Suggestions:
- Pair with a crisp green salad or roasted veggies
- Serve with garlic bread or rolls if not going low-carb
- Top with chopped parsley or a drizzle of hot sauce for extra flavor
Tips & Variations:
- Low-carb option: Skip the pasta and use riced cauliflower or just keep it meat-and-veggies for a keto-friendly meal.
- More traditional flavor: Use thinly sliced ribeye steak instead of ground beef.
- Cheese it up: Try a blend of provolone, mozzarella, and white American cheese for maximum cheesiness.
Final Thoughts
This Philly Cheese Steak Casserole is the ultimate mash-up of classic takeout and cozy home cooking. It delivers bold flavors, creamy texture, and cheesy goodness in every bite—all with easy prep and minimal cleanup.
Whether you’re feeding a crowd or just want leftovers for tomorrow’s lunch, this casserole has got you covered.
Would you like a printable version of this recipe or a lower-calorie version? Let me know!
