This casserole was born from a weeknight need: I wanted all the bold, comforting flavors of a Philly cheesesteak without the hoagie roll. I discovered this combination while clearing out the fridge on a busy Tuesday and realized that ground beef, peppers, onions, cream cheese, and a blanket of provolone could recreate the familiar, melty experience in a single baking dish. The texture is rich and creamy from the softened cream cheese, studded with tender, slightly sweet peppers and onions, and finished with gooey provolone and mozzarella that stretches with each forkful.

I’ve made this version dozens of times for family dinners, potlucks, and even lazy Sunday meals. It’s become something of a comfort ritual: the kitchen fills with the smell of caramelizing onions and Worcestershire-scented beef, and my family inevitably circles around the casserole until it’s gone. What makes this dish special is how it balances indulgence and restraint—savory, cheesy, and satisfying, yet conscious of carbs so you can enjoy a plate without the heaviness of bread.

Ingredients

• Ground beef (2 pounds): Use 80/20 for the best balance of flavor and juiciness—leaner meat will dry out and leaner blends won’t achieve the same mouthfeel. If you prefer less fat, choose 85/15 but drain well. Choose a trusted local brand or supermarket 80/20.
• Onion (1 large): A yellow or sweet onion diced finely; when caramelized it adds a natural sweetness that offsets the savory meat and cheese. Dice evenly so it softens at the same rate as the peppers.
• Bell peppers (2 large): Use green, red, or a mix for color and flavor complexity. Red peppers are sweeter; green are more classic Philly-style. Remove seeds and dice to roughly 1/2-inch pieces.
• Garlic (2 cloves): Minced; add near the end of sautéing the vegetables to preserve its bright flavor and avoid bitter burnt garlic notes.
• Cream cheese (8 ounces): Softened to room temperature so it folds into the hot beef and vegetables quickly, creating a silky binding layer. Full-fat yields the creamiest result.
• Worcestershire sauce (2 tablespoons): Adds umami and a touch of tang; brands like Lea & Perrins give a consistent flavor profile.
• Provolone (8 ounces): Sliced or torn—this provides authentic melt and a mild smoky note. If using pre-sliced, layer evenly for even melting.
• Mozzarella (1.5 cups shredded): For stretch and a golden top—whole-milk mozzarella gives the best texture.
• Olive oil (1 tablespoon): For sautéing the vegetables—use extra-virgin for flavor but a light olive oil is fine at higher heat.
• Salt and black pepper: To taste—season in stages while cooking so the final dish is balanced.

Instructions

Step 1 — Preheat and prepare dish: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray or rub with a thin layer of oil. This prevents sticking and helps the bottom caramelize slightly in the oven. Step 2 — Sauté vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook, stirring occasionally, for 5–6 minutes until they soften and begin to color. Add minced garlic and cook for 30 seconds more until fragrant—if the garlic browns too quickly, lower the heat. Properly softened peppers and onions provide sweetness and body to the dish. Step 3 — Brown the beef: Increase heat to medium-high and add the ground beef to the pan, breaking it up with a spatula. Season with salt and pepper and cook 7–8 minutes until no pink remains. Drain excess fat in a heatproof bowl if the pan is very greasy; a little fat is desirable for flavor but excess will make the finished casserole greasy. Step 4 — Add flavor and cream cheese: Stir Worcestershire sauce into the beef mixture and reduce heat to low. Add the softened cream cheese in chunks and stir until it melts and forms a smooth, creamy coating for the beef and vegetables. The cream cheese binds ingredients and adds a silky texture. Step 5 — Assemble and layer cheeses: Transfer the beef and vegetable mixture to the prepared baking dish, spreading it evenly. Tear or layer the provolone slices over the top, covering as much surface as possible, then sprinkle shredded mozzarella evenly for a golden, gooey finish. Step 6 — Bake and rest: Bake for 22–25 minutes until the cheese is fully melted, bubbly, and slightly golden on top. Remove from the oven and let rest 5 minutes to allow the filling to set slightly; this helps with clean portions and melding of flavors.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to airtight containers. Refrigerate for up to four days—store single-serving portions for easy lunches. For longer storage, assemble the casserole in a freezer-safe dish and wrap tightly with foil and plastic wrap; freeze unbaked for up to three months. To reheat refrigerated portions, warm at 325°F for 12–15 minutes until heated through, or microwave on medium power for 1–2 minutes, checking frequently. When reheating from frozen, thaw overnight then bake 25–30 minutes at 350°F.

Ingredient Substitutions

If you want to lighten the dish, swap 1 pound of the 80/20 beef for 1 pound of lean turkey or ground chicken—expect a milder flavor and slightly less fat. For a deeper flavor, add 4–6 ounces of sliced mushrooms when sautéing the vegetables; they’ll add an earthy note and absorb juices. Swap provolone for sharp cheddar for a tangier finish, or use pepper jack for heat. To make dairy-free, use a dairy-free cream cheese and a plant-based shredded cheese, but expect different melting behavior and a slightly altered mouthfeel.

Serving Suggestions

Serve slices straight from the baking dish with a simple mixed-green salad dressed with lemon and olive oil to cut the richness. For a heartier meal, pair with roasted asparagus or garlic green beans. Garnish with sliced pickled jalapeños or a sprinkle of chopped parsley for color. It’s also excellent spooned into lettuce cups for a handheld low-carb option, or served alongside roasted cauliflower mashed to mimic classic mashed potatoes.

Cultural Background

The flavor profile pays homage to the classic Philadelphia cheesesteak, a sandwich born in the 1930s in Philadelphia and celebrated for its thinly sliced beef, peppers, onions, and melting cheese. This casserole translates those core elements into a baked format, reflecting the modern trend of deconstructing beloved sandwiches into lower-carb, one-dish meals. While not a traditional regional preparation, it captures the essential taste pillars that make the original beloved.

Seasonal Adaptations

In summer, use vibrant multi-colored bell peppers and add a handful of fresh herbs like chopped basil or parsley just before serving. For winter, fold in caramelized shallots and roasted red peppers for deeper flavor, and top with a sprinkle of smoked paprika for warmth. Around the holidays, swap in a mix of sharp cheddar and provolone and serve with roasted Brussels sprouts for a seasonal plate that still honors the core cheesesteak flavors.

Meal Prep Tips

To streamline weekday cooking, brown the beef and sauté the vegetables on Sunday, then cool and refrigerate components separately. When ready to eat, combine with softened cream cheese, assemble with the cheeses, and bake for 20–25 minutes. You can also assemble full casseroles and refrigerate for up to 24 hours before baking. Use portion-sized containers to freeze single servings for quick reheat-and-eat lunches—thaw in the fridge overnight and reheat at 325°F until warm.

This dish is comfort food reinvented for a carb-conscious table—simple, flavorful, and reliably crowd-pleasing. I hope it becomes a regular in your rotation as it is in mine; tweak the cheeses and peppers to make it your signature version and enjoy sharing it around the table.