Philly Cheesesteak Casserole Recipe -
Philly Cheesesteak Casserole Recipe
  • READY IN 55 mins

Philly Cheesesteak Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2005

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.

Most Helpful Critical Review
Mar 28, 2004

we were very disappointed in this dish. has no resemblance to philly cheesesteak. whoever came up with this recipe apparently had a philly cheesesteak sandwich. i WILL NOT recommend this to anyone

Oct 04, 2005

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!

Feb 01, 2004

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"

Oct 30, 2002

This was pretty tasty! I only used 1 lb of ground beef but kept the other ingredients as is. I'd suggest a deep dish since there are ALOT of ingredients in this! The onions were great with the ground beef and didn't overpower it at all. Next time I'll probably spice it up a little more. Thanks Jennifer for posting this yummy recipe!!!!

May 23, 2005

This casserole is great! A nice change from other more common casseroles. Would add more onion though.

Mar 07, 2006


Mar 24, 2005

The only thing I changed was I used fresh mushrooms. But this recipe was a smashing sucessat my house! My daughter and my husband both loved it! I am sure it will be useful many more times. It's quick and easy and is a casserole so it's good for that unexpected company. This is a must try!


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  • Calories
  • 648 kcal
  • 32%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 882 mg
  • 35%

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

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