Philly cheesesteak casserole
Sweet peppers, onions and mushrooms cooked down with savoury ground beef, made saucy with a little cream cheese, then covered in slices of provolone and baked until melted and browned. All the flavour of the sandwich, straight from one dish.
- Time
- 55 min (15 prep + 40 cook)
- Servings
- 6
- Per serving
- 416 kcal
- Protein
- 38 g
Ingredients
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 2 green peppers bell peppers, sliced
- 1 large red bell pepper, sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 4 oz light cream cheese, in pieces
- 8 slices (6 oz) provolone
Steps
- Heat the oven to 350°F. Brown the beef in a large skillet over medium-high heat, breaking it up, for 8–10 minutes until cooked through (160°F). Pour off any fat, then stir in the salt, pepper, garlic powder, onion powder and Worcestershire. Tip it into a bowl.
- Put the peppers, onion and mushrooms in the same pan over medium-high heat and cook for 10–12 minutes, stirring often, until soft and starting to colour and the pan is nearly dry.
- Return the beef to the pan, take it off the heat and stir in the cream cheese until it melts through. Spread it in a 23 × 33 cm (9 × 13-inch) baking dish, or leave it in an oven-safe skillet.
- Lay the provolone over the top and bake 12–15 minutes until melted and bubbling, with a minute or two under the broiler if you want it browned. Rest 5 minutes. It keeps 4 days in the fridge and freezes 3 months; reheat covered in the microwave or at 350°F for 15–20 minutes.
Good to know
Can I use steak instead of ground beef?
Yes, thin-sliced sirloin is closer to the sandwich. Sear it in two batches, at about 63 instead of 53.
Why cook the vegetables separately?
Peppers and mushrooms release a lot of water. Cooking them on their own until the pan is dry keeps the casserole from going soupy.
Alternative
Per
- Calories
- 171
- Protein
- (38%)
- 16 g
- Fat
- (54%)
- 10 g
- Carbohydrates
- (9%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 297 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2496 kcal goes into the pot and 1932 g of ingredients comes out as about 1462 g of food: 171 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.