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.
Recipe Highlights
- Comfort food: This recipe is something the whole family will love.
- Simple ingredients: Easy-to-find, common ingredients make dinner time less stressful
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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.
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
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
Philly cheesesteaks are typically made with American cheese, provolone cheese, or Cheez Whiz and are served in an Amoroso's roll (or hoagie roll).
📖 Recipe
Philly Cheesesteak Casserole
Video
Ingredients
- 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.
Notes
Nutrition
More Casseroles
Love this easy casserole recipe? Try one of these family favorites.
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.
Heather Philley says
I tried this tonight for our gathering, I made it with ground venison I added some better than bullion beef flavor before I added my gravy and I sprinkled my bisquick with some garlic powder Italian seasoning and shredded cheddar jack before adding the meat and peppers -topped it with the provolone and baked according to recipe - came out great! I always have a lot of ground deer meat and it seems to work great in dishes like this! Served it with a side salad
Kelsey Smith says
I'll have to try that next time my dad has some venison for me! Love the extra boullion and seasoning, sounds wonderful.
Maura says
My 3 sons and husband absolutely loved this dish. After I placed the Bisquick in the pan I layered on more spices, Cavenders, Italian Seasoning, garlic salt, and pepper. When I made the beef gravy, I added red pepper flakes in that as well. I used 2 bags of frozen peppers and onions but drained the water after they cooked up. Will be making this again! I added parchment under the Bisquick layer to make clean up easier. I also added pepper jack cheese instead of provolone.
Kelsey Smith says
I love these modifications, that sounds wonderful, I will have to try it this way.
Mel says
Was super yummy, my family loved it! I did use beef broth instead of water to give it extra flavor.
Amy says
Made per directions except no peppers because family hates peppers. I felt like it lacked a bit on seasoning, and also that the bread to meat ratio favored the bread. Not sure how you could change that given it uses an egg. Would make again, just add more steak type seasonings.
FWIW, my 9x13 was dirty so make in a 7x11, and it was fine. I put a cookie sheet underneath that caught 2 drops, and tented with aluminum foil when the cheese was browned but biscuits not done yet.
Kelsey Smith says
Thanks for the feedback, Amy.
Carissa says
Oh my goodness gracious this was a HIT with my family. Everything cooked up so perfectly- I am gluten-free, so I subbed in gluten-free pancake mix, and the recipe still came out perfectly!! Perfect ratio of topping to pancake mix
Kelsey Smith says
LOVE to hear that Carissa, very glad to hear it turned out well with gluten-free pancake mix.
Jme says
Omg!!
Big hit at my house, my boys couldn't stop eating it!
Delicious, EASY, and fast!
Yay!
Brooklyn Gibson says
It was so Yummy & family loved it! My only down fall with it, it’s a little dry. Can you add something to make it not as dry (I’m not much of a cook lol) thank you for the recipe!
Kelsey Smith says
Hey Brooklyn! You can add 4 ounces of softened cream cheese to the meat mixture to make this dish creamy. Add it to the skillet and mix it in until it's incorporated before transferring the meat mixture to the casserole dish.
Tamara Belton says
I'm going to make this dish & cut small squares along w/sour cream on the side for the Superbowl Feb.11th. I'm sure it's going to be the Winner, I can't wait !!! Thanks so much for posting this Recipe 😋
Terri Grace says
Cannot wait to try all these recipes, especially the Mac & Cheese. Thanks. I love casserole with blended taste.
Kari says
AHHHHMAZING! I decided to use steak-ums instead of ground beef and I also added the cream cheese to the mixture. My 12 year old has officially finished his 3rd helping and my husband’s approved this meal for our monthly rotation! I made a second batch for myself since I am gluten and dairy free. GF bisquick, almond milk and dairy free cream cheese. Always a challenge making my dishes but even that turned out incredible! Thanks for sharing!
Kelsey Smith says
Kari, I am so glad to hear you all enjoyed it and even happier to hear you were able to customize it.
Patricia Hearne says
What cream cheese are you talking about?
Carol says
Looks delicious! Bisquick is so versatile.
Jodee says
I made it and everyone loved it! I didn't have Bisquick, but I pressed refrigerated canned biscuits on the bottom and it turned out great!
Kelsey Smith says
That sounds great, I will have to try it with biscuits!
Thomas Huffman says
I used red lobster cheddar bay mix mix and added mushrooms to the beef mixture!
Kelsey Smith says
Ooooh, that sounds very tasty.
Jennifer says
I love your recipes! Thank you so much for your time posting these amazing recipes. You have totally lowered my anxiety trying to figure out what to cook for my family of five and totally helped boost my confidence in the kitchen.
Kelsey Smith says
Jennifer, that is just about the nicest comment I've ever received. Thank you!
Smooches says
It was a very easy recipe to put together. I omitted salt and pepper and maybe that was what I felt it was lacking. Don't get me wrong it is good but I felt like it was lacking a tiny bit. Maybe next time I will include an all purpose seasoning to enhance the flavor.
Kelsey Smith says
Thanks for the feedback!
Diana says
Made the dish, ate some, gave some to others to try. Everyone was in complete agreement, it was good 👍
Kelsey Smith says
Excellent! You had me on the edge of my seat for that review. So happy to hear everyone enjoyed it!
Michelle says
Easy and delicious. Made mine with ground turkey and added tangy/spicey hoagie pepper spread when serving. Yummy!
Kelsey Smith says
Hoagie spread is such a good idea, thank you for stopping back by to say hello.
Mary Love says
I saw this and had to have it. I did mine with Steak Umms and I used red and green peppers. It came out beautiful and I served it with french cut green beans, corn on the cob and yeast rolls. That was a delicious dinner. Thank you for the recipe and you have a wonderful day.
Kelsey Smith says
Steak Umms are my favorite. Happy to hear you enjoyed it, Mary Love! Thanks for stopping by.