This is THE BEST Easy Philly Cheesesteak Casserole Recipe — a comforting, family-friendly dinner made with seasoned ground beef, sautéed peppers, onions, mushrooms and garlic folded into a tangy cream cheese sauce, then finished with provolone and cheddar over a tender biscuit base. It’s easy to prepare, full of classic Philly cheesesteak flavors, and perfect for feeding a crowd or enjoying leftovers the next day.
This simple ground beef casserole takes about 40 minutes from start to finish and uses pantry-friendly ingredients like Bisquick, cream cheese and Worcestershire sauce. The biscuit layer on the bottom bakes up soft and slightly golden while the cheese melts into a bubbly, savory topping. It’s a reliable weeknight favorite that also reheats beautifully.
Ingredients & Substitutions
A short trip to the store will get you everything you need for this hearty casserole.
Shopping list:
- 2 cups Bisquick baking mix (mixed with 1 cup water)
- 1½ pounds lean ground beef
- 3 tablespoons Worcestershire sauce
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup cream cheese, cubed and softened
- 8 slices provolone cheese
- 1 cup shredded cheddar cheese (sharp recommended)
- Salt and black pepper, to taste
Substitutions
Ground beef: Extra-lean works well, but any ground beef is fine — just drain excess fat after cooking. Steak: You can substitute 1½ pounds of thinly sliced or shaved steak (such as ribeye); add ½ cup beef broth with the cream cheese for a saucier filling.
Peppers: Red or yellow bell peppers are great alternatives. Mushrooms: Cremini or white button mushrooms both work. Cheeses: Provolone melts beautifully; mozzarella, American, Havarti or Swiss are good substitutes. Onions: Yellow, white or Vidalia can be used; in a pinch, 1½ teaspoons onion powder can stand in for fresh onion.
Step-by-Step Instructions
These steps will guide you to a cheesy, savory casserole. A printable version of the recipe is available if you prefer a condensed card for the kitchen.
Prep by chopping the garlic, onion, peppers and mushrooms so everything cooks quickly and evenly. Grease a 9×13-inch casserole dish and preheat the oven to 350°F.
In a large bowl, stir the Bisquick with 1 cup of water until combined. The batter will thicken slightly after a minute. Drop dollops of the biscuit mixture into the prepared baking dish and spread gently into an even layer using a spatula or butter knife.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Sauté the onion, mushrooms, bell pepper and garlic until softened, about 4 minutes. Transfer the vegetables to a small bowl and set aside.
Cook the ground beef in the same skillet until no pink remains. Drain off excess grease, then return the cooked vegetables to the meat and stir to combine.
Stir in the Worcestershire sauce, then add the cubed cream cheese over medium heat. Gently stir until the cream cheese melts and forms a creamy coating over the beef and vegetables. Season with salt and black pepper to taste.
Spread the meat and vegetable mixture evenly over the biscuit layer in the casserole dish.
Top with the provolone slices and then sprinkle the shredded cheddar over the top.
Bake at 350°F for about 30 minutes, until the biscuit layer is cooked through and the cheese is melted and bubbly. For a golden finish, run the broiler for 1–2 minutes at the end, watching closely so the cheese doesn’t burn.
Storage, Freezing & Reheating
Allow the casserole to cool, then cover the dish tightly with plastic wrap or transfer portions to an airtight container. Refrigerate for up to three days.
To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, until heated through. Individual servings reheat well in the microwave for 1–2 minutes.
This casserole also freezes nicely. Cook it completely, cool, wrap the whole dish in plastic wrap and a layer of aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Frequently Asked Questions
Provolone is a classic choice for Philly cheesesteak because it melts smoothly and adds mild, creamy flavor. Good alternatives include Swiss, Havarti or American cheese.
Yes. You can assemble the casserole and refrigerate it up to 24 hours before baking. Add a few extra minutes to the bake time if it goes into the oven chilled.
Try these recipes next!
BEST Philly Cheesesteak Casserole Recipe with Ground Beef
- Author: Sandra Flegg
- Total Time: 40 minutes
- Yield: 6 to 8 servings
Description
A creamy, cheesy Philly-inspired casserole with ground beef and vegetables on a biscuit base — satisfying, easy and ideal for busy weeknights.
Ingredients
2 cups Bisquick baking mix (mix with 1 cup water)
1½ pounds lean ground beef
3 tablespoons Worcestershire sauce
1 onion, chopped
1 green pepper, chopped
8 ounces sliced mushrooms
¾ cup cream cheese, softened
8 slices provolone cheese
1 cup cheddar cheese, shredded
Salt & black pepper, to taste
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch casserole dish.
- Mix Bisquick with 1 cup water and spread into the bottom of the prepared dish.
- Heat olive oil in a large skillet and sauté onion, mushrooms, peppers and garlic until softened, about 4 minutes. Set aside.
- Cook ground beef until no longer pink. Drain excess grease and stir in the cooked vegetables.
- Add Worcestershire sauce and cubed cream cheese; stir until the cream cheese melts and coats the mixture. Season with salt and pepper.
- Spread the meat and vegetable mixture over the biscuit layer.
- Top with provolone slices and sprinkle shredded cheddar over the top.
- Bake at 350°F for 30 minutes. Optionally broil 1–2 minutes to brown the cheese — watch carefully.
Notes
Cool, then cover and refrigerate for up to three days. Reheat covered in a 350°F oven for about 20 minutes, or microwave individual portions 1–2 minutes. To freeze, cool completely, wrap tightly in plastic and foil, and freeze up to three months. Thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 helping
- Calories: 510
- Protein: 36 g
- Fat: 24.3 g
- Carbohydrates: 36 g