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philly cheesesteak casserole

(2 ratings)
Blue Ribbon Recipe by
Suzanne Marzano
Toledo, OH

My son asked me to try and come up with a casserole recipe for a Philly cheesesteak because that is one of his favorite sandwiches. I had told him I was running out of new ideas for Casserole Wednesday for his family. If you don't know, I have the most amazing daughter-in-law who loves when I send over a meal on Wednesdays. Since I came up with a White Castle casserole, how hard could it be? This became the favorite. If you're not big on peppers, omit them. Don't care for onions, use onion powder. Try as written the first time and then adjust.

Blue Ribbon Recipe

If you don't have time to make a Philly cheesesteak from scratch but crave its flavors, this casserole is for you. It's easy to make and tastes amazing. The thinly sliced beef is tender and juicy. Sweet caramelized onions and roasted peppers add a lot of flavor and texture. It's filled with gooey melted cheese, just like the sandwich. Once baked, the crescent dough is flaky and buttery. It's a nice crust for the quick and easy casserole.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 - 8
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For philly cheesesteak casserole

  • 2 lb
    thinly sliced beef, marbled is best, I used round steak
  • 2-3 md
    thinly sliced sweet onions, about 5 cups if onion person
  • 2 md
    roasted or grilled red, yellow or orange peppers
  • 4 c
    shredded mozzarella/provolone cheese
  • 2 tube
    refrigerated crescent rolls
  • 4 Tbsp
  • 1-2 Tbsp
    house seasoning
  • 3/4 c
    sea salt
  • 1/4 c
    restaurant pepper
  • 1/4 c
    garlic powder

How To Make philly cheesesteak casserole

Test Kitchen Tips
To roast the peppers, we baked them according to the directions and then broiled them for 5 minutes to get a nice char. Using crescent dough sheets makes assembly a breeze.
  • Caramelizing onions.
    Thinly slice the onions as thin as you can and saute in melted butter until lightly caramelized. Remember, low and slow. This will take about 32-45 minutes.
  • Slicing roasted peppers.
    Thinly slice the roasted peppers. To easily roast peppers, drizzle olive oil and bake in a 350 F oven for 20 minutes. Then peel. You can also char the peppers on the stovetop; cool and peel.
  • Sauteeing thinly sliced beef.
    Thinly slice beef. Quickly brown in a little oil just like you were stir-frying.
  • Crescent roll dough in a baking dish with cheese.
    Take rolls out of the tube and either stretch them out or roll them out with a rolling pin until they fix easily into a 9x13 or so lightly greased pan. Sprinkle some cheese on the bottom (almost half).
  • Meat, onions, peppers, and more cheese in the baking dish.
    Combine meat, onions, and peppers (if using) and spread in the pan. Top with remaining cheese. Add house seasoning.
  • Second sheet of crescent dough on top and brushed with melted butter.
    Roll out the second tube of crescent rolls until thin and cover the top of the casserole. Use a little melted butter and spread over the top of the casserole.
  • Baking the Philly Cheesesteak Casserole.
    Bake at 350 F for 40-45 minutes.
  • Baked Philly Cheesesteak Casserole.
    House seasoning from Paula Deen is a staple in my family. Our recipe differs a little using 3/4 c sea salt, 1/4 c restaurant pepper (which is a little coarser), and 1/4 c garlic powder. We add this to everything.