The Best Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole is a fun twist on classic Philly sandwiches. It is loaded with ground beef, vegetables and cheese and topped with crescent rolls for the perfect weeknight dinner.
Table of Contents
I’m a big fan of a traditional Philly cheesesteak sandwich, but making the authentic version can be pretty labor intensive. This Philly cheesesteak casserole recipe captures all the iconic flavors in an easy, fuss-free way that’s perfect for busy weeknights.
Tender ground beef is simmered with peppers, onions and mushrooms in a creamy cheese sauce, then topped with gooey melted cheese and crescent roll pieces for that satisfying bread element.
What I love most about this easy dinner idea is how easy it is to get such bold, crave-worthy flavors on the table. It’s basically deconstructed Philly cheesesteak sandwiches – hearty, satisfying and so delicious. One bite and you’ll be hooked on this delicious yet simple casserole!
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
What goes into this recipe
- Ground Beef: We’re using ground beef instead of the classic thinly sliced steak to keep the recipe super simple. Opt for 90% or more lean ground beef to avoid having to drain excess fat. Like we have done with this Cowboy Cornbread Casserole.
- Worcestershire Sauce: This iconic sauce goes perfectly with beef and adds a rich savory flavor.
- Onion: No Philly cheesesteak is complete without sautéed onions. I use one small sweet onion, thinly sliced.
- Peppers: Bell peppers give you that classic cheesesteak veggie component. I prefer green bell peppers, but you can use a mix of colors sliced into strips.
- Mushrooms: While some say this isn’t a traditional Philly ingredient, I love adding sliced mushrooms for extra veggies and an earthy, savory touch.
- Cheese: Three different cheeses are used to get the best flavor and texture – pepper jack for spicy zip, cream cheese for tangy richness, and slices of provolone cheese for that authentic cheesesteak taste melted over the top.
- Crescent Rolls: Added to the top of the recipe to create the bread part of the cheesesteak. The pieces get deliciously golden brown and flaky when baked. This crescent roll danish is also a great way to use the dough.
See recipe card for full information on ingredients and quantities.
Variations
Instead of hamburger, use a different type of beef like shaved steak or thinly sliced sirloin steak for a more classic Philly cheesesteak texture. Just sauté it quickly before adding to the casserole.
For a low carb casserole, just leave the crescent rolls off! You can always serve hoagie rolls on the side for the carb eaters to stuff with their casserole if they wish.
How to make Philly Cheesesteak Casserole
- Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain any excess grease, then stir in the steak seasoning and Worcestershire sauce. Transfer beef to a bowl and set aside.
- In the same skillet, sauté the sliced onions, green peppers and mushrooms in butter or oil until tender.
- Add the garlic and cook for 1 minute until fragrant. Then stir in the cream cheese and heavy cream. Allow the mixture to simmer for 4-5 minutes to thicken slightly.
- Return the cooked ground beef to the skillet and stir in the pepper jack cheese until melted and combined.
- Transfer the ground beef mixture to a greased 9×13 casserole dish and top with a layer of provolone cheese.
- Cut the crescent roll dough into small rounds or pieces. Arrange them in a single layer over the top of the casserole.
- Arrange them in a single layer over the top of the casserole.
- Bake at 400°F for 12-15 minutes until the crescent pieces are golden brown and the casserole is hot and bubbly.
Expert Tips
- Use a lean ground beef (90% or higher) so you don’t have to drain off excess fat after browning. This saves time and makes it so simple. It is also the main ingredient in this Cowboy Cornbread Casserole.
- Go for thinly sliced peppers, onions and mushrooms so they get nicely tender without overcooking. This helps to give the traditional texture and flavor.
- If you want an extra cheesy casserole, you can mix some shredded mozzarella right into the meat mixture before baking. It will give the dish an exceptional cheese flavor and awesome cheese pull.
- Don’t over bake the crescent pieces or they can get overly crisp. Take them out when just golden brown.
- Allow the baked casserole to rest for 5 minutes before serving. This helps the cheesy sauce thicken slightly so the casserole holds together better when scooped out.
Storage and Freezing
Store: Leftovers of this Philly cheese steak casserole recipe keep well refrigerated in an airtight container {or wrapped in plastic wrap} for 3-4 days. Simply reheat portions in the microwave until heated through.
Freeze: You can freeze this cheesesteak casserole for up to 2 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Ground turkey or chicken would also work well in this recipe if you prefer. Just adjust any seasoning as needed.
Feel free to sauté in extra veggies like spinach, zucchini or roasted red peppers for even more flavor and added nutrition.
Yes, you can omit the crescent rolls for a lower carb option. The casserole will still be delicious without the bread component.
If you are looking for another option, try adding tater tots to the top of the dish for an amazing tater tot casserole, like this Chili Tater Tot Casserole.
Do you love easy casseroles? Try these recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Enter your email below and I’ll send it directly to your inbox!
The Best Philly Cheesesteak Casserole
Ingredients
- 1 Tablespoon olive oil
- 2 pounds ground beef {I used 93% lean}
- 2 teaspoons steak seasoning
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon butter
- 1 small onion {sliced}
- 1 small green pepper {sliced}
- 4 ounces mushrooms {sliced}
- 1 ½ teaspoons garlic
- 4 ounces cream cheese
- ½ cup heavy cream
- 1 cup pepper jack cheese {shredded}
- 6 slices provolone cheese
- 2 cans refrigerated crescent roll dough {8 ounce each}
Instructions
- Preheat the oven to 400 degrees. Spray a 9×13 baking dish with nonstick spray and set aside.
- In a large skillet, brown ground beef in olive oil. Once browned, drain any grease from the pan, add steak seasoning and Worcestershire sauce. Remove mixture from the pan.
- Add butter to the warm skillet to melt. Once melted add the sliced onion, peppers and mushrooms to the skillet and cook over medium heat for 3-4 minutes or until the vegetables are softened.
- Add the garlic, cream cheese and heavy cream to the veggies. Stir to combine and bring the mixture to a simmer and cook for an additional 4-5 minutes.
- Return cooked burger to the skillet with the vegetable mixture and sprinkle with shredded cheese. Stir to combine and pour mixture into prepared 9×13 baking dish. Add the sliced provolone cheese to the top of the beef mixture.
- Remove the crescent rolls from the can, but do not unroll them. Using a sharp knife, cut them into ¼“ circle rounds and set aside, cover the top of the casserole with the cut crescent rolls.
- Bake for 12 to 15 minutes, or until the crescent rolls are golden brown and the casserole is bubbly. Let the casserole rest for 5 minutes before serving.
