Add bell peppers, onion, and garlic
Cook 5–7 minutes until vegetables are soft and caramelized
Stir in seasoned salt and remove from heat
Pro Tip: Don’t skip the caramelization — it adds sweetness and depth.
Step 3: Add the Cheese
Stir Provolone cheese into the hot beef mixture — let it melt and coat everything
Step 4: Make the Custard Base
In a bowl, whisk:
4 eggs
¼ cup heavy cream
1 tsp hot sauce
1 tsp Worcestershire sauce
Whisk until smooth and slightly frothy.
Step 5: Combine & Bake
Pour the egg mixture over the beef and cheese in the skillet (if oven-safe)
Or transfer everything to the greased baking dish
Stir gently to combine
Bake 35–40 minutes, until:
Center is set
Top is golden brown
Knife comes out clean
Step 6: Cool & Serve
Let rest 5–10 minutes — this helps it set for cleaner slices
Cut into squares and serve warm
Serving ideas:
With a side of crusty bread (to soak up juices)
Over mashed potatoes (yes, really)
With a cold beer or Irn-Bru (a true Philly touch)
Pro Tips for the Best Casserole Every Time
Use a cast-iron skillet
Goes from stovetop to oven — no transfer needed
Don’t overbake
Keep it moist, not dry
Add mushrooms
For a restaurant-style depth
Top with extra cheese
Broil 2–3 mins at the end for a golden crust
Make ahead
Assemble, refrigerate, bake when ready
Also, this casserole reheats beautifully — microwave or oven.
Final Thoughts: Sometimes the Best Sandwich Isn’t on a Roll — It’s in a Dish
We love the Philly cheesesteak.
We love the sizzle.
We love the mess.
But what if you could capture that flavor — without the paper wrap, the drips, or the 2 a.m. craving?
This Philly Cheesesteak Casserole proves that comfort food doesn’t need to be complicated.
So next time you’re craving something hearty, cheesy, and deeply satisfying…
Don’t reach for the roll.
Reach for the casserole dish.
Because sometimes, the difference between “just dinner” and “I need the recipe”…
Isn’t in the meat.
It’s in the custard.
ADVERTISEMENT
