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Philly Cheesesteak Casserole

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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Serves: 6-8
Difficulty: Medium
Intensity: Moderate (involves coordinating several components, but steps are straightforward)

Ingredients

For the Casserole:

  • 1 lb (450g) egg noodles

  • 2 tbsp vegetable oil, divided

  • 1.5 lbs (680g) ribeye steak, thinly sliced (see Chef’s Note)

  • 1 large yellow onion, thinly sliced

  • 2 bell peppers (1 green, 1 red), thinly sliced

  • 8 oz (225g) sliced mushrooms

  • 3 cloves garlic, minced

  • 1 tsp kosher salt, plus more for seasoning

  • ½ tsp black pepper

  • ½ tsp paprika

For the Cheese Sauce:

  • 4 tbsp unsalted butter

  • ¼ cup all-purpose flour

  • 3 cups whole milk, warmed

  • 2 cups shredded provolone cheese

  • 1 cup shredded white American cheese (or mild cheddar)

  • ½ tsp garlic powder

  • ¼ tsp mustard powder (optional)

For the Topping:

  • 1 cup shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Noodles & Prep:

  • Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

  • Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente (they will cook further in the oven). Drain, toss with 1 tbsp of oil to prevent sticking, and set aside.

2. Cook the Steak & Vegetables:

  • While the noodles cook, pat the sliced steak very dry with paper towels. Season generously with salt and pepper.

  • In a large skillet or cast-iron pan, heat 1 tbsp of oil over high heat. Add the steak in a single layer (work in batches if needed) and sear for 1-2 minutes per side, just until no longer pink. Do not overcrowd—you want color, not steam. Remove steak to a plate.

  • In the same skillet over medium-high heat, add the remaining 1 tbsp oil. Add the sliced onions, bell peppers, and mushrooms. Sauté for 8-10 minutes, until softened and caramelized.

  • Add the minced garlic, 1 tsp salt, ½ tsp pepper, and paprika. Cook for 1 more minute until fragrant. Remove from heat and stir in the cooked steak. Set aside.

3. Make the Cheese Sauce:

  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a pale blond roux.

  • Gradually whisk in the warm milk, ensuring no lumps form. Cook, whisking constantly, until the mixture thickens and just begins to bubble, about 5-7 minutes.

  • Reduce heat to low. Gradually whisk in the shredded provolone and American cheeses until completely melted and smooth. Stir in garlic powder and mustard powder. Taste and adjust seasoning.

4. Assemble the Casserole:

  • In a large mixing bowl, combine the cooked egg noodles, the steak and vegetable mixture, and the prepared cheese sauce. Stir gently until everything is evenly coated.

  • Pour the entire mixture into the prepared baking dish and spread it into an even layer.

  • Sprinkle the top evenly with the shredded mozzarella and grated Parmesan cheese.

5. Bake & Serve:

  • Bake, uncovered, in the preheated oven for 25-35 minutes, until the casserole is bubbly around the edges and the top is golden brown and crisp.

  • Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to set slightly for cleaner slices.

  • Garnish with chopped fresh parsley. Serve hot with a side of crusty bread for dipping or a simple green salad to balance the richness.

Chef’s Notes & Tips:

  • Steak Shortcut: For ease, ask your butcher to thinly slice ribeye for cheesesteaks. Alternatively, freeze the steak for 30 minutes to make slicing easier. Sirloin or flank steak are good, more economical substitutes.

  • Vegetable Variations: Add a diced jalapeño for heat or substitute the mushrooms for sliced cherry tomatoes.

  • Make Ahead: Assemble the casserole (without the final mozzarella/Parmesan topping) up to a day ahead. Cover and refrigerate. Add the topping and bake for an additional 10-15 minutes.

  • Leftovers: Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the whole dish, covered with foil, in a 350°F oven until warmed through.

Nutritional Information (Per Serving, based on 8 servings):

  • Calories: ~720 kcal

  • Total Fat: 38g

    • Saturated Fat: 19g

  • Cholesterol: 155mg

  • Sodium: 890mg

  • Total Carbohydrates: 52g

    • Dietary Fiber: 3g

    • Sugars: 9g

  • Protein: 42g

Nutritional information is an estimate provided by a third-party application and may vary based on specific ingredients and portion sizes used.

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