Main menu


Philly Cheese Steak Casserole

Philly Cheese Steak Casserole

Philly Cheese Steak Casserole

This cheesy beef and pepper casserole is a hearty and satisfying dish that's perfect for a weeknight meal. It's packed with ground beef, colorful bell peppers, and a creamy egg custard that gets nice and fluffy in the oven. Feel free to adjust the amount of Provolone cheese to suit your preference for a cheesy explosion!


  • 1 1/2 pounds lean ground beef
  • 2 bell peppers, any color combination you like (diced into bite-sized pieces)
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon seasoned salt (Lawry's or Morton's)
  • 4 slices Provolone cheese (or more to your liking!)
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon hot sauce (optional, adjust to your spice preference)
  • 1 teaspoon Worcestershire sauce


  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9x9 inch baking dish with non-stick cooking spray.
  2. In a large skillet, cook the ground beef over medium heat, breaking it up with a spoon as it cooks. Drain any excess grease.
  3. Add the diced bell peppers, onion, and minced garlic to the cooked beef. Season with seasoned salt and cook for another 5-7 minutes, or until the vegetables are softened.
  4. Transfer the meat and vegetable mixture to the prepared baking dish.
  5. Tear the Provolone cheese slices into smaller pieces and distribute them evenly over the top of the meat mixture.
  6. In a medium bowl, whisk together the eggs, heavy cream, hot sauce (if using), and Worcestershire sauce. Pour this egg mixture evenly over the casserole.
  7. Bake the casserole for 35-40 minutes, or until the eggs are set and the center doesn't jiggle when shaken slightly.
  8. Let the casserole cool for 5 minutes before slicing and serving. Enjoy!


  • For a richer flavor, you can substitute ground beef with ground Italian sausage.
  • Want to add some extra veggies? Include a diced zucchini or chopped mushrooms with the peppers and onions.
  • If you don't have Provolone cheese, you can use shredded cheddar cheese or Monterey Jack cheese instead.
  • Serve this casserole with a side of rice, mashed potatoes, or crusty bread for a complete meal.