Description
This Philly Cheesesteak Casserole is a delicious and hearty twist on the classic sandwich, layered with tender sautéed beef, sautéed bell peppers and onions, crispy hashbrowns, and a melty blend of provolone and cheddar cheese. Perfect for a comforting weeknight dinner, it combines all the flavors of a Philly cheesesteak in a simple, oven-baked casserole.
Ingredients
Scale
Meat 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)
Other Ingredients
- 4 cups frozen hashbrowns (or 4 cups cooked, diced potatoes)
- 2 cups shredded provolone cheese (or mozzarella cheese)
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth or stock
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 olive oil over medium-high heat. Add sliced onions and bell peppers and cook, stirring occasionally, for about 5-7 minutes until softened and lightly browned. Remove from heat and set aside.
- Cook the Beef: Using 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, and salt to taste. Cook for another 1-2 minutes to blend flavors, then remove from heat.
- Assemble the Casserole – Layer Hashbrowns: Spread the frozen hashbrowns (or cooked diced potatoes) evenly on the bottom of the prepared baking dish.
- Layer Vegetables and Beef: Evenly layer the sautéed onions and bell peppers over the hashbrowns, followed by the cooked beef mixture layered on top.
- Add Moisture: Pour the beef broth or stock evenly over the casserole to keep it moist during baking.
- Add Cheese Topping: Sprinkle the shredded provolone and cheddar cheeses evenly over the top layer of the casserole.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden brown on top.
- Serve: Let the casserole cool for a few minutes before slicing. Garnish with fresh parsley if desired, then serve warm.
Notes
- For a lower-carb option, substitute hashbrowns with cauliflower rice.
- You can swap provolone cheese with mozzarella for a milder flavor.
- If using fresh potatoes instead of frozen hashbrowns, cook and dice them before layering.
- Optional herbs like dried thyme add a subtle earthy flavor but can be omitted.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to add mushrooms or hot sauce to customize your casserole.
