Philly Cheesesteak Casserole with Ground Beef
Philly cheesesteak casserole brings all those bold, savory sandwich flavors straight to your dinner table in one bubbling dish. The egg noodles soak up a creamy provolone sauce loaded with seasoned ground beef, peppers, and onions. It’s hearty enough to feed a crowd and easy enough to pull together on a busy weeknight.
Table of Contents
Why This Philly Cheesesteak Casserole Recipe Works
Most philly cheesesteak casserole recipes call for thinly sliced ribeye or skip a real creamy sauce altogether. This version uses budget-friendly ground beef and builds a rich sauce from cream cheese, sour cream, and provolone. That combination gives you all the cheesesteak flavor without the extra cost or effort.
Reducing the heat before adding the dairy is what keeps the sauce silky and smooth instead of grainy. I always melt the cream cheese in first before adding the sour cream, and that order matters. It prevents the sauce from breaking or turning lumpy in the pan. Worcestershire sauce and Italian seasoning round out the flavor so every bite has real cheesesteak depth.
If you love hearty, cheesy casseroles, there are a few more recipes worth bookmarking. My Bacon Cheeseburger Casserole is another ground beef bake the whole family goes back for. The Chiles Rellenos Casserole and Lazy Ravioli Lasagna are two more easy weeknight favorites worth trying.
Ingredients
Don’t let the length of the ingredient list deter you from making this casserole. Many of the spices are likely stocked in your kitchen.
- Egg noodles – Their wide, flat shape holds the creamy sauce perfectly and gives the casserole its best texture.
- Ground beef – Budget-friendly and full of flavor, it captures the cheesesteak taste without the cost of ribeye.
- Olive oil – Helps the beef brown evenly and keeps the vegetables from sticking to the pan.
- Yellow onion – A classic cheesesteak base ingredient that sweetens and softens as it cooks, adding real savory depth.
- Green bell pepper – Brings that signature cheesesteak crunch and a mild contrast to the rich, creamy sauce.
- Red bell pepper – Adds a touch of natural sweetness and beautiful color to balance out the green pepper.
- Garlic – Builds savory flavor in the base right before the dairy gets added.
- Salt and black pepper – Essential for seasoning every layer so the dish has flavor throughout, not just on top.
- Worcestershire sauce – The key to that deep, umami-rich note that makes this taste like a real cheesesteak.
- Italian seasoning – A quick way to add herby complexity without measuring out multiple spice jars.
- Cream of mushroom soup – Creates a creamy, savory base for the sauce that pulls everything together.
- Beef broth – Thins the sauce to the right consistency and adds another layer of rich, meaty flavor.
- Cream cheese – The secret to a smooth, ultra-rich sauce; soften it at room temperature before you start.
- Sour cream – Adds a subtle tang that keeps the sauce balanced and not too heavy.
- Provolone cheese – The most authentic cheesesteak cheese choice; it melts beautifully with a mild, slightly nutty flavor.
- Mozzarella cheese – Combined with the provolone for an extra gooey, stretchy cheese topping.
How To Make Philly Cheesesteak Casserole
- Cook the noodles according to the packaged directions and set aside. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until fully browned. Drain any excess grease from the skillet.
- Add the diced onion, green bell pepper, and red bell pepper to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened. Stir in the garlic, salt, black pepper, Worcestershire sauce, and Italian seasoning. Cook for 1 minute until fragrant.
- Reduce the heat to low. Add the cream of mushroom soup, beef broth, cream cheese, and sour cream. Stir until the sauce is smooth and creamy with no lumps remaining.
- Add the drained noodles to the skillet. Stir until every noodle is evenly coated in the cheesesteak sauce.
- Stir in 1 cup of the shredded provolone cheese. Transfer the mixture to the prepared baking dish and spread it out evenly.
- Top the casserole with the remaining provolone cheese and the mozzarella cheese. Bake for 20 to 25 minutes until the casserole is heated through and the cheese on top is melted and bubbly.
Tips
- Soften the cream cheese first: Cold cream cheese won’t blend smoothly into the sauce. Let it sit at room temperature for about 30 minutes before you start cooking.
- Cook the noodles just until tender: They’ll continue cooking in the oven, so slightly underdone is exactly what you want before draining them.
- Drain the beef well: Excess grease left in the skillet will make the sauce greasy instead of creamy. Take a minute to drain it thoroughly before moving on.
- Use low heat when adding the dairy: High heat causes cream cheese and sour cream to separate and turn grainy. Always reduce the heat before stirring them in.
- Let the casserole rest before serving: Five minutes out of the oven lets the sauce set up so it doesn’t run all over the plate when you scoop it.
Frequently Asked Questions
Yes! Thinly sliced ribeye or sirloin works great as a substitute. Cook it quickly in a hot skillet just until it’s no longer pink, then proceed with the recipe as written.
You can assemble the full casserole up to 24 hours ahead and refrigerate it unbaked. Add about five extra minutes to the bake time if going straight from the refrigerator to the oven.
Yes, it freezes well. Assemble it, cover tightly, and freeze for up to two months. Thaw overnight in the refrigerator before baking.
Provolone is the most traditional choice and what this recipe uses. White American cheese is another classic option if you want to switch things up.
How to Store and Reheat
- Storage: Store leftover casserole in an airtight container in the refrigerator for up to four days. The sauce stays creamy and the noodles hold up well.
- Freezing: Freeze baked or unbaked casserole tightly covered for up to two months. Thaw overnight in the fridge before reheating or baking.
- Reheating: Reheat individual portions in the microwave in 90-second intervals, stirring between rounds. For a full pan, cover with foil and reheat in a 350°F oven for 20 to 25 minutes until warmed through.
More Ground Beef Recipes
- Cabbage Beef Skillet
- French Onion Meatballs
- Macaroni and Beef Pasta Dish
- Hamburger Pie Recipe
- Baked Meatballs Recipe
Philly Cheesesteak Casserole Recipe with Ground Beef
Print Pin RateEquipment
- 9 x 13-inch baking dish
- 6-quart pasta pot
Ingredients
- 12 ounces egg noodles
- 1 ½ pounds ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 can 10.5 ounces cream of mushroom soup
- 1 cup beef broth
- 4 ounces cream cheese softened
- ½ cup sour cream
- 2 cups shredded provolone cheese divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook the egg noodles according to package directions until just tender. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Add the onion, green bell pepper, and red bell pepper to the skillet. Cook for 5 to 6 minutes until the vegetables are softened.
- Stir in the garlic, salt, black pepper, Worcestershire sauce, and Italian seasoning. Cook for 1 minute.
- Reduce heat to low. Stir in the cream of mushroom soup, beef broth, cream cheese, and sour cream until the sauce is smooth and creamy.
- Add the cooked noodles to the skillet and stir until evenly coated with the cheesesteak mixture.
- Stir in 1 cup of provolone cheese, then transfer the mixture to the prepared baking dish.
- Top with the remaining provolone cheese and mozzarella cheese.
- Bake for 20 to 25 minutes until the casserole is hot and the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
