Ingredients
- Ground beef: I use 2 pounds of lean ground beef. The lean variety keeps the dish from getting too greasy.
- Bell peppers: 3 large bell peppers add color, nutrition, and authentic cheesesteak flavor. I like using a mix of colors.
- Onion: 1 large chopped onion provides sweetness and that classic cheesesteak taste.
- Cream cheese: 4 oz creates a creamy, rich base that holds everything together.
- Provolone cheese: 4 oz for the top gives that authentic Philly cheesesteak flavor and beautiful melty texture.
- Seasonings: Smoked paprika, Italian seasoning, and garlic powder create a perfect flavor profile.
- Olive oil: Just 1 tbsp for sautéing.
- Salt and pepper: Added to taste to enhance all the flavors.
Instructions
- I preheat my oven to 350°F to make sure it’s ready when I need it.
- In a large skillet, I heat the olive oil over medium heat.
- Next, I add the chopped onion and cook it for 2-3 minutes until it starts to soften.
- I add the ground beef and cook until it’s completely browned, breaking it up with a spatula as it cooks.
- Then I add the sliced bell peppers and continue cooking for 10-15 minutes until the peppers soften.
- I drop in the cream cheese and stir until it’s fully melted and incorporated into the mixture.
- Next come the seasonings – Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. I stir everything well to distribute the flavors.
- Now I transfer the whole mixture to a baking dish, spreading it out evenly.
- I top everything with the provolone cheese, making sure to cover the entire surface.
- Finally, I bake it in the preheated oven for 15-20 minutes, just until the cheese is beautifully melted and starting to brown.
Notes
- I always let my cream cheese come to room temperature before adding it to the skillet – it melts much more smoothly this way.
- For extra flavor, sometimes I add sliced mushrooms when cooking the peppers.
- Don’t rush cooking the peppers and onions – the longer cook time helps them caramelize and brings out their sweetness.
- If you like heat, add some diced jalapeños or red pepper flakes to the mixture.
- I find that shredded provolone melts more evenly than slices, but either works fine.
- To get a golden, bubbly top, I sometimes switch to the broiler for the last minute (but watch closely!).
- Let the casserole rest for about 5 minutes after baking for easier serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 420 kcal
- Sugar: 3.1g
- Sodium: 1,021mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2.3g
- Protein: 34g
- Cholesterol: 82.5mg