Philly Cheesesteak Casserole
This Easy Philly Cheese Steak Casserole takes all the savory, cheesy flavors of a classic Philly cheesesteak and turns them into a simple, naturally gluten-free baked dinner.
Ingredients
- 1 pound ground beef
- 2 green bell peppers, diced
- 1 yellow onion, diced
- 8 ounces white mushrooms, sliced
- 3 garlic cloves, minced
- ¼ cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoons oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 4 large eggs
- 1 cup white cheddar cheese, shredded
Instructions
- Preheat oven to 400°F. In a large skillet, sauté the onions, green bell peppers, and mushrooms over medium heat until onions are translucent, about 5–7 minutes. Transfer to a 9x13-inch casserole dish.
- In the same pan, add the ground beef, minced garlic, paprika, chili powder, oregano, basil, and salt. Cook until the beef is browned but still slightly pink.
- Add the beef mixture to the casserole dish and stir in ¾ cup of shredded cheddar cheese.
- In a small bowl, whisk together the eggs and heavy cream. Pour evenly over the beef and vegetable mixture.
- Top with the remaining ¼ cup cheese.
- Bake for 25 minutes or until the top is golden and bubbly. Let cool slightly before serving.
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Nutrition
Notes
- Cook veggies first: Sautéing the onions, peppers, and mushrooms brings out their flavor and prevents a watery casserole.
- Don’t overcook the beef: Leaving it slightly pink before baking keeps it juicy and prevents it from drying out in the oven.
- Whisk eggs and cream well: A smooth, evenly mixed custard ensures even texture throughout the casserole.
- Let it rest before slicing: Allow the casserole to cool for 5–10 minutes after baking so it sets properly and slices cleanly.
- Use a glass or ceramic baking dish: These materials distribute heat more evenly than metal pans for a more consistent bake.
- Double the cheese: For a cheesier top, add extra shredded cheese during the last 5 minutes of baking.
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