Philly Cheesesteak Casserole Style

         Sometimes we yearn for a good Philly Cheesesteak Sandwich, it just never seems to work out during the busy week. Being someone who absolutely loves these sandwiches, I wanted to find a way that would work for an easy weeknight dinner. Folks, I found it.

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This casserole is taking all those wonderful flavors you find in one of those specialized sandwich shops, but put into a casserole dish. A few slight changes, but nothing that would change the taste we crave.

            What makes this so perfect is that it works for those of you on low carb diets, it only has 7 net carbs per serving. You probably have all the ingredients needed for this casserole that will make it easy to serve during the week.

This would make a complete dinner in itself, or you could serve it with a side dish such as cauliflower rice, grilled or roasted vegetables, or a classic cucumber salad.

Frequently Asked Questions:

            Can I make this ahead of time?

You certainly can! I make the main ingredients, such as the beef, onions and bell peppers and store them separately in the refrigerator until the day you want to bake it. You could also prepare the whole casserole and then cover and keep it in the refrigerator until you are ready to bake it. Just add an additional ten minutes to the baking time.

            Can I freeze this dish?

You can certainly freeze it. Put it all together, wrap it in aluminum foil and place in the freezer. Let it thaw overnight in the refrigerator, before baking.

            How long can I freeze this casserole?

This casserole will remain good for 3 months in the freezer.

            What types of sides can I serve with this?

Cauliflower rice, cucumber salad, hashbrown casserole or any grilled or steamed vegetables that your family enjoys. I like to boil up some corn on the cob, and cut them into 3 inch pieces.

What do you need to make Philly Cheesesteak Casserole Style

            2 cans cream of mushroom soup

            2 onions chopped

            2 tbsp vegetable oil

            1 ½ pounds ground beef

            1 can of milk

            4 ounces of sliced mushrooms

            1 green bell pepper sliced

            ½ tsp dried thyme

            1 cup dry bread crumbs

            Salt and pepper to taste

            4 cups Sharp Cheddar cheese, shredded

            3 tbsp melted butter

            16 ounces bowtie pasta, cooked according to package directions

How to make Philly Cheesesteak Casserole Style

FIRST STEP:

Preheat the oven to 375*

Lightly grease a 9×13 baking pan

SECOND STEP:

Cook the pasta according to directions on the pack

Heat the oil in a large skillet and saute the onions and green bell pepper

Add the ground beef and cook until browned and thoroughly cooked

THIRD STEP:

Add in the two cans of soup mix and 1 can of milk

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Stir well to combine

FOURTH STEP:

Add the mushrooms and the thyme

Stir in 3 cups of the shredded cheese

FIFTH STEP:

Season with salt and pepper and spread into the baking pan

In a small bowl, mix the melted butter with the bread crumbs.

SIXTH STEP:

Mix in the remaining cheese

Sprinkle evenly over the casserole

Bake for 30 to 35 minutes or until the top is crispy and lightly browned.

Enjoy!

Philly Cheesesteak Casserole Style

Philly Cheesesteak Casserole Style

Yield: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 2 cans cream of mushroom soup
  • 2 onions chopped
  • 2 tbsp vegetable oil
  • 1 ½ pounds ground beef
  • 1 can of milk
  • 4 ounces of sliced mushrooms
  • 1 green bell pepper sliced
  • ½ tsp dried thyme
  • 1 cup dry bread crumbs
  • Salt and pepper to taste
  • 4 cups Sharp Cheddar cheese, shredded
  • 3 tbsp melted butter
  • 16 ounces bowtie pasta, cooked according to package directions

Instructions

FIRST STEP:

Preheat the oven to 375*

Lightly grease a 9x13 baking pan

SECOND STEP:

Cook the pasta according to directions on the pack

Heat the oil in a large skillet and saute the onions and green bell pepper

THIRD STEP:

Add the ground beef and cook until browned and thoroughly cooked

Add in the two cans of soup mix and 1 can of milk

Stir well to combine

FOURTH STEP:

Add the mushrooms and the thyme

Stir in 3 cups of the shredded cheese

FIFTH STEP:

Season with salt and pepper and spread into the baking pan

In a small bowl, mix the melted butter with the bread crumbs.

SIXTH STEP:

Mix in the remaining cheese

Sprinkle evenly over the casserole

Bake for 30 to 35 minutes or until the top is crispy and lightly browned.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 160mgSodium: 28mgCarbohydrates: 140gSugar: 26gProtein: 12g