Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: American
Course: Dinner
Difficulty: Easy
Ingredients
- 2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 green bell peppers, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- 8 slices provolone cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Step 1: Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Cook the Vegetables
Heat olive oil in a large skillet over medium-high heat. Add the diced onion, bell peppers, and mushrooms. Cook for about 6–8 minutes until softened. Stir in the minced garlic and cook for another minute.
Step 3: Brown the Beef
Add the ground beef to the skillet. Break it apart with a wooden spoon while cooking until browned and fully cooked, approximately 8–10 minutes. Drain any excess grease if necessary.
Step 4: Season the Mixture
Add the salt, black pepper, Italian seasoning, and Worcestershire sauce. Stir well to evenly coat the beef and vegetables.
Step 5: Make It Creamy
Reduce the heat to low. Add the softened cream cheese and sour cream. Stir continuously until the mixture becomes smooth and creamy. Mix in the shredded mozzarella cheese until melted.
Step 6: Assemble the Casserole
Transfer the beef mixture into the prepared baking dish. Spread evenly using a spatula. Arrange the provolone cheese slices across the top, covering the entire casserole.
Step 7: Bake
Bake uncovered for 20–25 minutes until the cheese is melted, bubbly, and lightly golden.
Step 8: Rest and Serve
Allow the casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Recipe Tips
- Use thinly sliced steak instead of ground beef for a more traditional Philly cheesesteak flavor.
- Add red bell peppers for extra sweetness and color.
- For a spicy kick, include diced jalapeños or crushed red pepper flakes.
- Freshly shredded mozzarella melts better than pre-shredded cheese.
- Let the casserole cool slightly before serving for cleaner slices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave for 1–2 minutes or warm the entire casserole in a 350°F (175°C) oven for about 15 minutes.
Serving Suggestions
This casserole pairs wonderfully with:
- Garlic roasted broccoli
- Caesar salad
- Steamed green beans
- Roasted asparagus
- Dinner rolls
- Mashed cauliflower
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.
Can I use steak instead of ground beef?
Absolutely. Thinly sliced ribeye or sirloin creates an authentic Philly cheesesteak taste.
Can I make it low-carb?
This recipe is already naturally low in carbohydrates, making it suitable for many low-carb meal plans.
What cheese works best?
Provolone is traditional, but mozzarella, white American cheese, Monterey Jack, or cheddar also work well.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 34g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Fat: 35g
- Saturated Fat: 17g
- Cholesterol: 128mg
- Sodium: 720mg
- Potassium: 640mg
- Calcium: 320mg
- Iron: 3mg