Philly Cheesesteak Casserole

Philly Cheesesteak Casserole

45 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m

“The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake.”

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Adjust Servings

Original recipe yields 10 servings



  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
  2. Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
  3. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
  4. Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

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Reviews (45)

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I sure get tired of the angry reviews of some people. The author of this recipe did say, "reminiscent of" the Philly sandwich. I've had many Philly cheesesteaks in my life, including from the shop that invented it in Philadelphia, and no two taste the same. Her tastes are based on the ones she has consumed.



I thought this was a wonderful recipe, although I did make adjustments for my taste. First of all I cut the recipe in half, as it is quite a bit. For my family of four we had plenty to eat the next night. I made this in my turbo cooker, which only took about 20 minutes. Even though I cute the recipe in half I still used one can of milk. I added 1 cup sour cream and garden fresh green papers, because let's face it what is a cheese steak without pappers. I also used 4 ounces of velveeta cheese instead of cheddar, since I had the velveeta on hand. I just thought it turned out better than expected. Definitely a keeper in our home. Thanks!



As a whole this recipe was not bad. I feel to give it a "real" philly cheesesteak taste. would be to (1) use veelveta (gives it a creamier texture (2) use a lot more onion. I really like that onion taste. (3) use a lot of blackpepper to give it that "kick"

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Amount Per Serving (10 total)

  • Calories
  • 648 cal
  • 32%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 49 g
  • 16%
  • Protein
  • 34.1 g
  • 68%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 882 mg
  • 35%

Based on a 2,000 calorie diet



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Philly Cheesesteak Sandwich with Garlic Mayo


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Hamburger Potato Casserole