Ohhh yes—Philly Cheesesteak Bake 🧀🥩
All the bold, melty goodness of a cheesesteak—baked, bubbly, and weeknight-friendly.
Philly Cheesesteak Bake
Ingredients
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1½ lbs beef sirloin or ribeye, thinly sliced
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1 tbsp olive oil
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1 large onion, sliced
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1 green bell pepper, sliced
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8 oz mushrooms, sliced (optional)
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3 cloves garlic, minced
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Salt & black pepper to taste
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1 tsp Worcestershire sauce
Cheese Layer (choose your classic)
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8 slices provolone or
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1½ cups shredded provolone/mozzarella blend
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Optional: ½ cup white American cheese for extra creaminess
Base Options (pick one)
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Toasted hoagie rolls (cubed)
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Cooked pasta or rice
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Frozen tater tots or hash browns
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Or go low-carb (no base!)
Instructions
1️⃣ Cook the beef
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Heat oil in a skillet over medium-high.
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Quickly sear beef slices (1–2 minutes). Remove and set aside.
2️⃣ Sauté veggies
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In the same skillet, cook onions, peppers, and mushrooms until soft and caramelized.
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Add garlic and Worcestershire; cook 30 seconds.
3️⃣ Combine
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Stir beef back into veggies. Season with salt & pepper.
4️⃣ Assemble the bake
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Preheat oven to 375°F / 190°C.
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Grease a 9×13-inch baking dish.
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Add base (if using).
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Spoon beef mixture evenly over top.
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Cover generously with cheese.
5️⃣ Bake
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Bake uncovered 20–25 minutes, until cheese is melted and bubbly.
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Broil 2–3 minutes for golden top (optional).
Serve With
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Simple green salad
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Pickles or banana peppers
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Extra hoagie rolls on the side
Pro Tips 🧀
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Slice beef against the grain for tenderness.
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Don’t overcook beef before baking—it finishes in the oven.
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Provolone = classic Philly flavor; American = ultra creamy.
Variations
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Cheez-Whiz style: Drizzle warm cheese sauce before serving
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Spicy: Add jalapeños or hot cherry peppers
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Make-ahead: Assemble, refrigerate, bake next day
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Freezer-friendly: Freeze unbaked, thaw, then bake
If you want, I can:
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Turn this into a one-pan skillet bake
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Make a keto version
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Do a slow-cooker cheesesteak casserole
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Add bread dough on top for a stuffed-bread bake