Philly Cheesesteak Casserole: 5 Steps to an Amazing Bake

Scale

1 lb ribeye or sirloin steak (thinly sliced)

1 tbsp olive oil

1 green bell pepper (sliced)

1 medium onion (sliced)

½ cup mushrooms (optional)

4 oz cream cheese (softened)

1½ cups provolone or mozzarella cheese (shredded)

2 eggs

Garlic powder, salt, and pepper to taste

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1. Preheat oven to 375°F (190°C) and grease a baking dish.

2. In a skillet, heat olive oil and brown the sliced steak. Remove and set aside.

3. Add onions, peppers, and mushrooms to the same skillet; cook until softened.

4. Stir in cream cheese until melted. Add the cooked steak back in and season.

5. Transfer the mixture into the baking dish. Whisk eggs and pour over the top.

6. Top with shredded cheese and bake for 20–25 minutes until golden and bubbly.

For a low-carb version, skip rice or pasta.

Add extra provolone for a cheesier texture.

Refrigerate leftovers for up to 4 days or freeze up to 2 months.