Beer Cheese Philly Steak Casserole Recipe -
Beer Cheese Philly Steak Casserole Recipe
  • READY IN hrs

Beer Cheese Philly Steak Casserole

Recipe by  

"I was watching a cooking show about Philly Cheesesteaks and figured I could do them as a casserole. So, here it is. My boyfriend loves it! It takes a little time but is well worth it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    50 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
  3. Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
  4. Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
  5. Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
  6. Bake in preheated oven until the provolone cheese melts, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2008

Wow, this was good...a little rich, but good! I don't have beer, so I used beef broth laced with a little red wine vinegar for a little tang. Other than that, no changes. I only gave four stars because the bread was a little weird. Maybe next time I will toast it or something. I know a cheesesteak doesn't have toasted bread, but it's also not swimming in cheese sauce. It made the bread a little doughy. Leftovers this morning are not quite as good as the dish was for dinner last night, so I would recommend trying to consume it all in one fell swoop. A great recipe, though. Definitely worth trying and possibly making again! Thanks!

Most Helpful Critical Review
Feb 26, 2010

We didn't like it at all. Don't know if I fixed it wrong, probably did. Didn't like the consistency of it.

Apr 03, 2008

I added some fresh mushrooms and garlic to the recipe. It turned out great. I will be making this again soon.

Oct 22, 2009

Super yum! BAsed on what others said, I used 1 box Stove Top stuffing on the bottom by soaking the bread stuff and forming into a thin crust. I then put it under the broiler for 2 minutes to firm & crisp. No beer either, used drippings from the beef and beef broth, as suggested also. Due to the Stuffing, I lessened all spices, especially salt. I know I tweeked it a bit, but this recipe is AWESOME.

Jun 24, 2009

This was between 3 and 4 stars for me. I think it's a great recipe, but I didn't expect it to taste so much like beer. I think if I make this again, I'd maybe use beef boullion or cook some of the alcohol out of the beer. It was just too overpowering for me since I wanted to taste Philly cheese steak, not beer. But, in general I think it's a great idea for a casserole and everything else about it was good!

Oct 26, 2010

I rated this recipe based on the confidence that it would be wonderful if made as written. I made it with frozen Philly steaks, which I'm sure affected the quality slightly. (Next time I would cook the steaks as directed on the package, in a skillet, instead of heating them along with the spices and broth.)Not having beer, I used beef broth and a little balsamic vinegar. The only reason I gave it a 4 was because my hubby thought the bread on the bottom was too soggy, but our preferences differ on this point. The cheese on top gave it a great texture to balance the soggy bread, in my opinion. Thanks for a great idea!

Jan 26, 2010

This has a really nice flavor and I liked it better reheated. I think this would be a good recipe to make the night before, so all the flavors can blend before baking. There is a strong beer flavor to it, so I recommend using half the beer and drinking the other half while you cook!

Jul 21, 2008

What a great idea! the sauce is so good. I used red, yellow, and orange peppers instead of green. I also only used monterey and cheddar cheese.


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  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 40.6 g
  • 63%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1497 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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