Philly Cheesesteak Casserole

This Philly cheesesteak casserole recipe is made with ground beef, sweet onion, green bell pepper, and Bisquick for an easy dinner.

Are you looking for a delicious and easy dinner idea that your entire family will love? This simple casserole combines all the classic flavors of traditional Philly cheesesteak sandwiches into one easy-to-make dish that's perfect for any night of the week.

Philly cheesesteak casserole is a delicious twist on the classic sandwich, and it's perfect for a hearty and comforting dinner. This recipe features ground beef, sautéed onions and peppers, and lots of melty cheese.

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Ingredients

• Bisquick mix: a premade baking mix that typically contains flour, baking powder, salt, and other ingredients
• Milk: for the biscuit layer
• Egg: to bind the Bisquick layer
• Ground beef: any lean ground beef
• Sweet onion: for a mild and slightly sweet flavor
• Green bell peppers: a mild pepper often featured in Philly cheesesteaks and steak sandwiches
• Brown gravy mix: dry mix to flavor the ground beef
• Slices of provolone cheese: Philly cheesesteaks are typically made with American cheese, provolone cheese, or Cheez Whiz

See the recipe card for quantities.

Instructions

Preheat your oven to 375°F (190°C).

Grease a 9x13-inch casserole dish with cooking spray and set aside.

In a mixing bowl, add the Bisquick, milk, egg, and half of the black pepper.

Combine until the batter is smooth.

Pour the Bisquick mixture into the prepared baking dish.

In a large skillet over medium-high heat, brown the ground beef, about 5-7 minutes.

Add the onion slices and green bell pepper slices to the skillet with the beef and cook until softened, about 5-7 minutes. Drain any excess grease.

Stir the brown gravy mix, water, and the remaining black pepper into the ground beef mixture. Simmer for about 3-5 minutes until the liquid is reduced.

Spread the beef mixture over the Bisquick.

Top with the cheese slices, spacing evenly and tearing the slices as needed for full coverage.

Bake the casserole in the preheated oven for 25-30 minutes, or until the layer of provolone cheese is golden brown and a toothpick inserted in the biscuit layer comes out clean.

Tip: If the cheese becomes too brown before the biscuit layer is done cooking, cover the top of the casserole in aluminum foil.

Allow the casserole to cool for about 10 minutes before slicing and serving.

Pairings

The best side dishes for this easy Philly cheesesteak casserole are veggies like roasted Brussels sprouts or garlic green beans.

Substitutions

• Ground beef: Thinly-sliced chopped ribeye steak or Steak-umm shaved steak
• Green peppers: Red, yellow, or orange peppers
• Cheese: Cheddar cheese, American cheese, Cheez Whiz, or mozzarella

Variations

• Mushrooms: Add sliced mushrooms to the meat mixture for extra flavor and texture
• Creamy: Add 4 ounces of softened cream cheese to the meat mixture to make this dish creamy
• Low carb: For a low carb casserole recipe, try this Keto casserole from Stay Snatched.

Equipment

• Chef's knife
• Cutting board
• Large skillet
• Mixing bowls
• 9x13 baking dish

Storage

Allow the casserole to cool down to room temperature. Cover the entire dish tightly with plastic wrap or transfer the leftovers to an airtight container and store them in the refrigerator. The casserole can be stored for up to 3-4 days in the refrigerator or in the freezer for up to 2-3 months.

FAQ

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Philly Cheesesteak Casserole

This Philly cheesesteak casserole recipe is made with ground beef, sweet onion, green bell pepper, and Bisquick for an easy dinner.

4.66 from 104 votes

Recipe by: Kelsey Smith

Prep time: 20 minutes minutes

Cook time: 25 minutes minutes

Total time: 45 minutes minutes

Servings: 8 servings

Equipment

• Chef's knife
• Cutting board
• Large skillet
• Mixing bowls
• 9x13 baking dish

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups Bisquick mix
• 1 cup milk
• 1 large egg
• ½ teaspoon ground black pepper divided
• 2 pounds ground beef
• 1 large sweet onion sliced
• 1 large green bell pepper sliced
• 0.87 ounce brown gravy mix
• 1 cup water
• 11 slices provolone cheese

Instructions

 

• Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray and set aside.
• In a mixing bowl, combine the Bisquick, milk, egg, and half of the black pepper until smooth. Pour the Bisquick mixture into the prepared baking dish.
• In a large skillet over medium-high heat, brown the ground beef, about 5-7 minutes.
• Add the onion slices and green bell pepper slices to the skillet with the beef and cook until softened, about 5-7 minutes. Drain any excess grease.
• Stir the brown gravy mix, water, and the remaining black pepper into the ground beef mixture. Simmer for about 3-5 minutes until the liquid is reduced.
• Spread the beef mixture over the Bisquick. Top with the cheese slices, spacing evenly and tearing the slices as needed for full coverage.
• Bake the casserole in the preheated oven for 25-30 minutes, or until the layer of provolone cheese is golden brown and a toothpick inserted in the biscuit layer comes out clean. If the cheese becomes too brown before the biscuit layer is done cooking, cover the top of the casserole in aluminum foil.
• Allow the casserole to cool for about 10 minutes before slicing and serving.

Video

Notes

Storage

Allow the casserole to cool down to room temperature. Cover the entire dish tightly with plastic wrap or transfer the leftovers to an airtight container and store them in the refrigerator. The casserole can be stored for up to 3-4 days in the refrigerator or in the freezer for up to 2-3 months.

Nutrition

Calories: 571kcalCarbohydrates: 27gProtein: 32gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 128mgSodium: 847mgPotassium: 546mgFiber: 1gSugar: 8gVitamin A: 412IUVitamin C: 19mgCalcium: 347mgIron: 3mg

Course: Main Course

Cuisine: American

Keyword: Bisquick, ground beef

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Food safety

• Cook ground beef to an internal temperature of 160°F (71.1 °C).
• Wash hands and surfaces thoroughly before and after handling raw meat to prevent the spread of bacteria.
• Allow the leftovers to cook to room temperature and store leftovers promptly in the refrigerator to prevent bacterial growth.
• The USDA does not recommend eating raw eggs due to the possibility of Salmonella bacteria.
• According to the FDA, you should never eat or taste raw flour.

See more guidelines at USDA.gov.