Philly Cheesesteak Casserole
If there’s one thing I’ve learned, it’s that weeknight dinners need to be quick, cozy, and reheat well, because if I’m going through the trouble of cooking, I want tomorrow’s lunch taken care of too. This Philly Cheesesteak Casserole hits all of those boxes. You get tender beef, sweet peppers and onions, and plenty of melty cheese all baked together into one bubbly dish. Since the meat is already cooked before it goes in the oven, it’s basically a chop, mix, bake situation. Minimal effort. Maximum flavor.
It’s one of those recipes you can throw together without measuring every little thing, which makes it perfect for busy nights when your brain is fried but you still want something that feels homemade.
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why you’ll love this recipe:
- It works perfectly for meal prep. One pan, reheats beautifully, and tastes even better the next day.
- It’s quick and low effort. Since the meat is already cooked, you’re mostly just assembling and baking.
- It’s high protein and filling so it will actually keep you full until your next meal.
- You can customize it with different proteins, vegetables, or cheeses.
- It has all the flavors of a Philly cheesesteak in a cheesy, cozy casserole.
Recipe Tips
For a more browned top, broil for 1 to 2 minutes at the end of baking.
Drain the meat well so the casserole does not get watery.
Slice vegetables thinly so they soften in the oven without pre-cooking.
Ingredient Swaps:
- No beef ? Use ground turkey, ground chicken, or shredded rotisserie chicken.
- No cottage cheese ? Swap with plain Greek yogurt for a tangier flavor or ricotta for a creamier texture.
- Want more veggies ? Add mushrooms, zucchini, or spinach directly into the mix before baking.
- Dairy-free ? Use your favorite non-dairy cream cheese and shredded cheese alternatives.
- Lower sodium ? Skip the added salt and use a low-sodium Worcestershire sauce.
Meal Prep Tips: you can cook the beef and chop the veggies ahead of time so all you have to do is mix and bake when you’re ready. You can even assemble the casserole the night before, cover it, and store it in the fridge until the next day.
Storage Tips: Leftovers keep well in the fridge for up to four days, and you can reheat in the microwave or oven. It also freezes well—just thaw overnight in the fridge before warming back up.
Troubleshooting:
- If the casserole is watery, the meat was not drained well or vegetables were cut too thick.
- If peppers are still too crunchy, pre-sauté them for a few minutes before adding.
- If flavor feels lacking, add a pinch more salt or an extra splash of Worcestershire.
more high protein dinners to try:
Philly Cheesesteak Casserole
Ingredients
- 1 lb cooked ground beef or shaved steak
- 1 bell pepper sliced
- 1/2 yellow onion sliced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup cottage cheese blended
- 1/2 cup mozzarella or provolone, shredded
- 2 eggs
Instructions
- Preheat your oven to 375°F and grease a medium casserole dish.
- In a large mixing bowl, combine the cooked beef, bell pepper, onion, garlic powder, salt, and pepper. Stir to combine.
- In a separate bowl, whisk together the blended cottage cheese and eggs until smooth. Pour into the beef mixture and stir to coat everything evenly.
- Transfer the mixture to your prepared casserole dish. Sprinkle the shredded cheese evenly over the top.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Let cool for a few minutes before serving.
