Description
This Philly Cheesesteak Casserole is a delicious and comforting dish that combines thinly sliced beef, sautéed onions and bell peppers, tender hashbrowns, and a melty cheese blend, all baked to perfection. It’s an easy, hearty meal inspired by the classic Philly cheesesteak sandwich but served as a casserole, making it perfect for family dinners or meal prep.
Ingredients
Scale
Beef and Vegetables
- 1 lb (450g) thinly sliced beef (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Seasonings and Sauces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 1/2 teaspoon dried thyme (optional)
Casserole Base
- 4 cups frozen hashbrowns (or 4 cups cooked, diced potatoes)
- 1/2 cup beef broth or stock
Cheese
- 2 cups shredded provolone cheese (or mozzarella cheese)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or butter to prevent sticking.
- Cook the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, for about 5-7 minutes until the vegetables soften and develop a light brown color. Remove from heat and set aside.
- Cook the Beef: In the same skillet, add the thinly sliced beef and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Stir in Worcestershire sauce, garlic powder, onion powder, black pepper, salt, and dried thyme if using. Cook for 1-2 more minutes, then remove from heat.
- Assemble the Casserole: Spread the frozen hashbrowns evenly on the bottom of the prepared baking dish to form the base layer.
- Add the Vegetables and Beef: Layer the sautéed onions and bell peppers over the hashbrowns, then top with the cooked beef mixture evenly.
- Add Moisture: Pour the beef broth evenly over the casserole layers to keep it moist during baking.
- Top with Cheese: Sprinkle the shredded provolone and cheddar cheeses evenly over the top of the casserole.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese is bubbly and lightly golden brown.
- Serve: Allow the casserole to cool for a few minutes before slicing. Optionally, garnish with fresh parsley to add color and freshness.
Notes
- You can substitute the provolone cheese with mozzarella for a milder flavor.
- If using cooked diced potatoes instead of frozen hashbrowns, ensure they are well seasoned for better taste.
- Adding dried thyme is optional but adds a nice herbal note to the dish.
- Make sure to slice the beef thinly to ensure it cooks quickly and stays tender.
- This casserole can be prepared ahead of time and refrigerated before baking.
- To make this recipe gluten free, verify that the Worcestershire sauce and beef broth are gluten free.
