Oh, honey, have I got a showstopper for you today! If you love that savory, cheesy pull of a perfect grilled cheese but crave the beefy, oniony goodness of a late-night cheesesteak run, then buckle up. We’re smashing those two iconic comfort foods together into one glorious, scoopable dish: the Philly Cheesesteak Grilled Cheese Casserole. Honestly, I didn’t think it was possible, but trust me, this baked sandwich mashup is pure genius.
I developed this recipe because, look, sometimes you want that authentic Philly flavor, but you don’t want to stand over a skillet flipping twelve individual sandwiches when the whole family is hungry. This casserole takes everything wonderful about those flavors—the melted provolone, the savory steak, the soft bread—and bakes it into a dish that feeds everyone without making you sweat under the kitchen lights. It’s family food at its absolute best, and it’s unbelievably easy.
Gathering Ingredients for Your Philly Cheesesteak Grilled Cheese Casserole
Okay, now for the fun part—gathering our treasures! Don’t panic when you see the list; it’s all very straightforward, but precision is key here so we get that perfect, uniform melt later on. We need to make sure everything is prepped before we hit the stove, right?
The Beef and Vegetable Base
You absolutely must start with the right beef. We’re using a full 1 pound of thinly sliced ribeye steak—this is what brings that authentic texture! You’ll also need 1 tablespoon of olive oil for the pan. For the veggies, slice up 1 large onion and 1 green bell pepper very thinly. Thin slicing helps them soften fast and distribute evenly!
Cheese and Liquid Components for the Philly Cheesesteak Grilled Cheese Casserole
Cheese is non-negotiable for this masterpiece! Grab 8 ounces of sliced provolone cheese—make sure it’s the sliced kind, not shredded yet. Then we’ll top it off later with 1/2 cup of shredded mozzarella cheese. For the creamy binder, it’s 1 (10.75 ounce) can of condensed cream of mushroom soup—you can check out how to make your own mix if you want, but this canned version is my secret shortcut! Plus, you need just 1/2 cup of milk and 1 teaspoon of Worcestershire sauce.
Bread and Seasonings
For the sandwich structure, you’ll need 12 slices of sandwich bread. White bread works best for that classic soft texture. Finally, for seasoning, keep it simple: just 1 teaspoon of garlic powder and 1/4 teaspoon of black pepper. That’s it! You are ready to start frying!
Expert Tips for Assembling the Philly Cheesesteak Grilled Cheese Casserole
Before we start layering this magnificent bake, let’s talk a bit about technique. Getting the prep right makes the assembly go so much smoother, trust me. The biggest thing you need to focus on is that thin slicing we mentioned for the onions and peppers. If they’re too chunky, they won’t soften properly in the oven, and you’ll end up with hard bites in your perfectly gooey casserole.
Also, a little flavor booster I love? A tiny pinch of dried oregano sprinkled over the steak while it’s cooking adds just a subtle Italian-American note that really wakes up the beef. If you struggle with getting your steak perfectly tender, check out this great article on how to get ridiculously juicy steak—some of those tips apply even when we’re slicing it thin for a casserole!
Prepping the Baking Dish and Oven
First things first: get that oven fired up! We need it humming along at 375 degrees Fahrenheit. While it’s heating, take your 9×13 inch baking dish and give it a good, light greasing. I usually use a smear of butter or a quick spray of cooking oil. We want everything to release beautifully when this is done baking, and a well-greased dish is your first line of defense against sticky cheese!
Sautéing the Steak and Vegetables
This next step is crucial for flavor depth. Heat that tablespoon of olive oil over medium-high heat. You cook the steak first, just until it browns up nicely, and then—this is important—you take it out and set it aside. Don’t let it stew! Now, you put the onions and peppers right into that same skillet. Whatever fond is left from the steak flavors those veggies as they soften. Once they smell sweet, toss the reserved steak right back in with them. That’s how you build layers of flavor!
Step-by-Step Instructions for Your Philly Cheesesteak Grilled Cheese Casserole
Now that everything is prepped and our flavors are sautéed, it’s time for the fun part: building this cheesy mountain! Seriously, assembling this casserole goes together so fast once you have your components ready. Just follow this layering sequence, and you’ll have a golden, bubbly dinner ready in under an hour.
Creating the Creamy Sauce Mixture
Before you even look at the bread, get your sauce ready. In a medium bowl—don’t use the skillet bowl, that’s confusing!—just whisk together that can of cream of mushroom soup, the 1/2 cup of milk, your teaspoon of Worcestershire sauce, the garlic powder, and that quarter teaspoon of black pepper. Whisk it until it looks smooth and creamy. This mixture is what keeps the whole casserole from drying out while it bakes, so make sure it’s well combined. If you’re looking for other great beef casserole ideas, this creamy base is often key!
Layering the Philly Cheesesteak Grilled Cheese Casserole
Time to build! Start by spreading exactly half of those 12 bread slices across the bottom of your greased 9×13 dish—make it a nice, snug layer. Pour half of your provolone slices right over that bread. Then, you even out half of that delicious steak and veggie mix we made earlier on top of the cheese. Now, drizzle half of your creamy soup mixture right over the steak layer, making sure it coats things well.
Don’t stop there! You simply repeat the entire sequence: the remaining bread goes down, then the rest of the provolone, the rest of the meat and veggies, and finally, the rest of that savory soup mixture poured gently over the top. See? It’s like making a giant, upside-down grilled cheese!
Baking and Resting
The grand finale before the oven! Take that 1/2 cup of shredded mozzarella—this is the extra gooey top layer—and sprinkle it evenly across the whole surface. Now, pop this into the 375-degree oven we preheated. It needs 30 to 35 minutes, or until you see it bubbling furiously around the edges and that top cheese layer is melted and maybe just starting to turn golden brown. That’s your cue!
But here is the hardest part: waiting! Once you pull that gorgeous Philly Cheesesteak Grilled Cheese Casserole out, you MUST let it rest for 5 minutes. Seriously, give it five minutes. This lets the liquid settle down so you get actual slices instead of soup flooding your plate. Then you can cut and serve!
Ingredient Notes and Substitutions for the Philly Cheesesteak Grilled Cheese Casserole
Sometimes we don’t have every single ingredient on hand, and that’s totally fine! This recipe is flexible, even though ribeye is my go-to for that classic taste. The beauty of a great home-cooked casserole is adapting it to what you have in the fridge. We want flavor and meltiness, right? You can find some great casserole inspiration over at this related recipe link if you need more ideas later on!
Beef Options
We called for ribeye because it’s tender, but don’t worry if you only have flank steak or sirloin that’s been sliced thin—it works just as well! I always tell people, if you can find pre-sliced steak meant for stir-fry, that’s a huge time saver. Just make sure the pieces aren’t huge chunks; we need them manageable to layer nicely with the bread.
Cheese Variations
Provolone gives us that essential Philly vibe, but if you’re not a huge fan, feel free to swap it out with white American cheese for ultimate melt, or even some Swiss if you like a sharper bite against the savory beef. For the mozzarella topper, if you want even *more* flavor, a sharp white cheddar mixes beautifully into the mozzarella layer. Just experiment!
Serving Suggestions for Your Philly Cheesesteak Grilled Cheese Casserole
Wow, this casserole is rich and absolutely loaded with savory goodness, so we need sides that are bright and fresh to cut through all that cheese and beef! I never serve this on its own; it needs something snappy to balance it out, especially after all that melted provolone.
A simple garden salad is always nice, but if you want something really special, try a batch of quick pickles. They give you that bright tang that cuts right through the fat beautifully. If you need something easy, I highly recommend making a batch of fresh pickled cucumber salad! Or, you could just serve it alongside some crunchy potato chips for maximum sheer decadence. Either way, it’s going to be amazing!
Storage and Reheating Instructions for Leftover Philly Cheesesteak Grilled Cheese Casserole
If you somehow manage to have leftovers of this amazing casserole—which I honestly doubt, but let’s plan ahead!—storage is super easy. Just let the portions cool down slightly, then cover your casserole dish tightly with plastic wrap or foil. It keeps beautifully for about three days tucked away in the refrigerator.
When you’re ready to enjoy it again? Skip the microwave, please! Microwaving reheats the bread too fast and makes it soggy. The best way is definitely back in the oven at about 325 degrees F until it’s heated all the way through. You just want that cheese gooey again, not rubbery!
Frequently Asked Questions About This Philly Cheesesteak Grilled Cheese Casserole
I know you might have a few more burning questions before you rush into the kitchen, because cooking a fusion recipe like our Philly Cheesesteak Grilled Cheese Casserole sometimes raises little queries. We want your baking experience to be perfect, so here are the top things people ask me about this dish!
Can I make the Philly Cheesesteak Grilled Cheese Casserole ahead of time?
Yes, you totally can! I usually find it easiest to assemble the whole thing right up until the final mozzarella sprinkle, cover it tightly, and stick it in the fridge for up to 24 hours. When you’re ready to bake it, just pull it out about 30 minutes before you plan to put it in the oven so it loses that deep chill. If baking straight from cold, you might need an extra 10 minutes of cook time.
What makes this different from a standard Philly Cheesesteak?
That’s a great question about the difference! A traditional cheesesteak is sautéed fast on a griddle and served immediately in a long roll. This casserole structure uses the same delicious fillings—the steak, the peppers, the onions, and the provolone—but we layer it with sandwich bread and bake it all together in a creamy soup binder. It’s less messy than a sub sandwich and much easier for feeding a crowd!
Can I use frozen steak for this casserole?
Frozen steak is tricky because we need the meat cooked separately first. I really advise against putting frozen steak pieces directly into the skillet! You need to fully thaw it overnight in the fridge first. Once it’s thawed, pat it very dry before you sear it in the hot oil. If you skip fully thawing, you’ll just end up boiling the beef instead of searing it, and that ruins the texture.
If you’re looking to streamline your weekly meals, thinking about how to turn simple weeknight components into big dishes like this is the way to go. For more satisfying beef dishes like this, you can always check out more easy beef casserole ideas!
Nutritional Estimates for the Philly Cheesesteak Grilled Cheese Casserole
Now, I know some of you lovely folks like to keep track of what you’re eating, and others just want to know roughly what you are putting into your bodies when diving into a dish this decadent. Since this is a serious comfort food mashup, I wanted to give you a snapshot of the nutrition in the Philly Cheesesteak Grilled Cheese Casserole.
Keep in mind, these numbers are just estimates! We all know how much a splash of extra Worcestershire sauce or a slightly thicker slice of provolone can shift things around. Use these figures as a general guide rather than a strict diet plan. Every serving size listed here is based on dividing the final casserole into 6 generous portions.
- Calories: Roughly 550 per serving
- Fat: About 32 grams total (that saturated fat number is around 15g, so maybe balance it with a salad tomorrow!)
- Protein: A solid 30 grams to keep you full!
- Carbohydrates: Around 38 grams
- Sodium: Heads up—this clocks in near 950mg. That comes from the soup and cheese, so go easy on the salt shaker!
- Sugar: About 8 grams
- Cholesterol: Around 105mg
As I always say in my kitchen, these estimates can swing wildly depending on who’s making it! If you use low-fat milk instead of whole milk, or skip some of that topping mozzarella, those numbers change. But overall, this is a hearty, satisfying dinner!
Share Your Philly Cheesesteak Grilled Cheese Casserole Experience
Now you have the blueprint for the most comforting casserole you will ever make! I really, truly hope you dive into making this incredible Philly Cheesesteak Grilled Cheese Casserole. It’s the kind of dish that deserves to be shared because it just brings so much joy.
When you make it, please come back and tell me everything! Did you add that dash of oregano I mentioned? Did your cheese pull stretch a whole foot across the table? Leave a rating right below so other folks know how much you loved it. And if you snapped a picture of that beautiful, bubbly top layer, tag me on social media!
We are building a community of fantastic home cooks here, and seeing your successes—and hearing your little tweaks—is honestly the favorite part of blogging for me. Getting your feedback helps me know what to share next, too! If you have any specific lingering thoughts or maybe a suggestion for the next fusion recipe you want to see, you can always reach out through the contact page. Happy scooping, friends!
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Philly Cheesesteak Grilled Cheese Casserole
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A baked casserole combining the flavors of a Philly Cheesesteak with a grilled cheese sandwich.
Ingredients
- 1 pound thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 ounces sliced provolone cheese
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 12 slices sandwich bread
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook until browned. Remove steak and set aside.
- Add onion and bell pepper to the same skillet. Cook until softened, about 5 to 7 minutes. Return steak to the skillet.
- In a medium bowl, whisk together cream of mushroom soup, milk, Worcestershire sauce, garlic powder, and black pepper.
- Spread half of the bread slices in a single layer on the bottom of the prepared baking dish.
- Layer half of the provolone cheese slices over the bread. Top with half of the steak and vegetable mixture.
- Pour half of the soup mixture evenly over the layers. Repeat with the remaining bread, provolone cheese, steak mixture, and soup mixture.
- Sprinkle the mozzarella cheese over the top layer.
- Bake for 30 to 35 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes before cutting and serving.
Notes
- You can use any type of thinly sliced beef for this recipe.
- For extra flavor, add a pinch of dried oregano with the spices.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 950
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 2
- Protein: 30
- Cholesterol: 105
Keywords: Philly Cheesesteak, Grilled Cheese, Casserole, Beef, Provolone, Baked Sandwich