Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole recipe is filled with egg noodles, sliced ribeye steak, peppers and onions all coated in a creamy sauce.
A SANDWICH-INSPIRED CASSEROLE
This casserole recipe ended up being a huge hit with my family. If you love Philly cheesesteaks, you’ll love this inspired recipe! See my tips below for how you can change it up to suit your family’s tastes.
TIPS FOR MAKING THIS DINNER CASSEROLE:
- Some grocery stores now carry thinly shaved steak already packaged and ready to go. This will save you some prep time if you can find it.
- Sliced cooked chicken can be substituted for the beef.
- Want the full Philly cheesesteak experience? Try adding some Cheez Whiz to the cream mixture!
- Freshly grated provolone cheese works so well in this recipe; however, you can certainly use pre-shredded or even slices of provolone to top this casserole.
- No-yolk egg noodles can be substituted.
- Cream of mushroom soup can be substituted for the cream of chicken.
- Plain Greek yogurt can be substituted for the sour cream.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- medium egg noodles
- thinly sliced ribeye steak
- salt and pepper, to taste
- salted butter
- white onion
- green pepper
- sour cream
- cream of chicken soup (or cream of mushroom)
- milk
- fresh black pepper
- provolone cheese
HOW TO MAKE PHILLY CHEESESTEAK CASSEROLE:
Preheat oven to 350f degrees. Cook noodles per instructions on bag.
While the noodles are cooking, brown sliced ribeye and remove from heat. Add butter, onion, and green pepper to the same pan, without draining. Sauté 4 minutes. Add steak back in to pan, season mixture with salt and pepper, to taste. Then sauté an additional 4 minutes on medium heat.
Add noodles and meat/green pepper/onion mix into a 1-quart casserole dish
In a bowl, mix sour cream, soup, milk, and pepper until combined.
Pour into the casserole dish and stir to evenly coat.
Freshly grate provolone cheese on top of the casserole. Bake, uncovered, for about 20 minutes (or until cheese is melted and bubbly.)
Let cool for 5 minutes before serving.
CRAVING MORE RECIPES?
Philly Cheesesteak Casserole
Ingredients
- 5 cups medium egg noodles
- 1 pound thinly sliced ribeye steak (or ground beef)
- salt and pepper, to taste
- 3 Tablespoons salted butter
- ½ white onion, sliced
- 1 green pepper, sliced
- 1 cup sour cream
- 10.5 ounce can cream of chicken soup (or cream of mushroom)
- 1 cup milk
- ½ tbsp fresh black pepper
- 1 cup freshly grated provolone cheese
Instructions
- Preheat oven to 350f degrees. Cook noodles per instructions on bag.
- While the noodles are cooking, brown and cook sliced ribeye in a skllet. Once cooked, remove beef and set aside.
- In the same pan (without draining) add butter, onion, and green pepper and cook over medium heat for 4 minutes.
- Top the casserole with freshly grated Provolone cheese.
- Let cool for 5 minutes and enjoy!
Notes
- Some grocery stores now carry thinly shaved steak already packaged and ready to go. This will save you some prep time if you can find it.
- Sliced cooked chicken can be substituted for the beef.
- Want the full Philly cheesesteak experience? Try adding some Cheez Whiz to the cream mixture!
- Freshly grated provolone cheese works so well in this recipe; however, you can certainly use pre-shredded or even slices of provolone to top this casserole.
- No-yolk egg noodles can be substituted.
- Cream of mushroom soup can be substituted for the cream of chicken.
- Plain Greek yogurt can be substituted for the sour cream.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I love delicious easy nutritious recipes and this didn’t disappoint. I added a little cream cheese and used Munster cheese because that’s what I had in the house. Thinking about adding fresh mushrooms to the sauté mix next time. So easy and not too messy.
Hi can this be frozen? Thanks 🙂