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philly cheesesteak casserole recipe - Philly Cheesesteak Casserole Recipe served in a white bowl overhead view
Chloe

Philly Cheesesteak Casserole Recipe

philly cheesesteak casserole recipe made easy at home. All the iconic flavors of a Philly cheesesteak, transformed into a hearty, family-friendly baked casser
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

Main
  • 1 lb lean ground beef (85/15)
  • 1 large yellow onion thinly sliced
  • 1 large green bell pepper thinly sliced
  • 1 large red bell pepper thinly sliced
  • 8 oz cremini or white mushrooms sliced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt plus more to taste
Base & Topping
  • 1 (16 oz) bag frozen shredded hash browns thawed (or 4 cups fresh shredded potatoes)
  • 1 cup beef broth
  • 1 tbsp cornstarch
  • 2 cups shredded provolone cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh parsley for garnish (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little oil.
  2. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat. Add the sliced onions, bell peppers, and mushrooms to the skillet. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, about 8-10 minutes. Stir in the minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for 1 more minute until fragrant.
  3. In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour the mixture into the skillet with the beef and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
  4. Spread the thawed hash browns evenly in the bottom of the prepared baking dish. Pour the entire beef and vegetable mixture over the hash browns, spreading it into an even layer. Sprinkle 1 1/2 cups of the shredded provolone cheese evenly over the top.
  5. In a small bowl, mix the remaining 1/2 cup provolone with the mozzarella and Parmesan. Sprinkle this cheese blend evenly over the casserole. Bake, uncovered, in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden in spots.
  6. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set for cleaner scoops. Garnish with chopped fresh parsley if desired.