Philly Cheesesteak Bake
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- In a large skillet over medium-high heat, brown the beef until fully cooked. Drain any excess grease.
- Add onion, green and red bell peppers, mushrooms, and garlic to the skillet. Sauté until softened, about 5–6 minutes. Season with salt, pepper, smoked paprika, and Worcestershire sauce.
- Transfer the beef and vegetable mixture to the prepared baking dish, spreading evenly.
- In a separate bowl, whisk together cream cheese, mayonnaise, and eggs until smooth.
- Pour the creamy mixture over the beef and vegetables. Top with shredded provolone and mozzarella cheese.
- Bake for 25–30 minutes, until the top is golden and bubbling.
- Allow the casserole to rest for 5 minutes before serving. Enjoy on its own or with a crisp salad, crusty bread, or toasted hoagie rolls.
Troubleshooting & Consistency Tips
If the casserole seems too runny, bake a few extra minutes uncovered to thicken. For a firmer texture, reduce the cream cheese slightly or add an extra egg. Make sure to drain the cooked beef to prevent excess grease from affecting the bake.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator and bake as directed.
Why This Recipe Works
This Philly Cheesesteak Bake takes the classic flavors of a sandwich and transforms them into a comforting, all-in-one casserole. The combination of seasoned beef, sautéed vegetables, and creamy cheese ensures each bite is rich, flavorful, and perfectly balanced.
Expert Tips
- Use a mix of provolone and mozzarella for optimal melt and flavor.
- Sauté mushrooms separately if you want a deeper, caramelized flavor.
- Customize with banana peppers or hot sauce for a spicy twist.
- For a lighter version, use Greek yogurt in place of mayonnaise.
