Philly Cheesesteak Potato Casserole
Philly Cheesesteak Potato Casserole turns low-cost ground beef, thin potatoes, peppers, mushrooms, and provolone into a hearty dinner with big deli flavor.
This recipe gives you the flavor of a cheesesteak without buying shaved steak or standing at the stove for a long time. The beef and vegetables cook first until savory and juicy. Then the potatoes soften in beef broth while the cheese melts into a golden, stretchy top.
Why You’ll Love This Recipe
- Big comfort food flavor: Ground beef, Worcestershire sauce, garlic, peppers, onions, mushrooms, and provolone taste rich and savory.
- Budget-friendly: Potatoes stretch one pound of beef into four filling servings.
- Simple texture: The potatoes bake tender, the beef stays juicy, and the cheese turns creamy on top.
- Easy prep: You brown the filling, layer everything, and let the oven do the rest.
Fabian’s Budget Tip: Use store brand provolone slices and stretch the mushrooms with an extra half onion if mushrooms cost more that week. You still get that sweet, savory cheesesteak flavor for less.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml)
- 1 pound ground beef, 85 percent lean works well (450 g)
- 1 medium yellow onion, thin sliced (150 g)
- 2 bell peppers, any color, thin sliced (300 g)
- 8 ounces mushrooms, sliced (225 g)
- 3 garlic cloves, minced (9 g)
- 1 1/2 tablespoons Worcestershire sauce (22 ml)
- 1 1/2 pounds potatoes, thin sliced (680 g)
- 1 1/2 cups beef broth (360 ml)
- 1 teaspoon kosher salt (5 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 6 ounces provolone cheese, sliced or shredded (170 g)
Step-by-Step Instructions
1. Heat the Oven and Prep the Dish
Heat the oven to 375°F (190°C). Grease a 13 by 9 inch baking dish with a little oil. Slice the potatoes as thin as you can so they bake evenly and turn tender in the broth.
2. Brown the Beef
Warm the olive oil in a large skillet over medium high heat. Add the ground beef and break it into small pieces. Cook for 5 to 7 minutes, until the beef turns brown and you see browned bits on the bottom of the pan. Those browned bits bring deep flavor to the casserole.
3. Cook the Vegetables
Add the onion, bell peppers, and mushrooms to the skillet. Cook for 6 to 8 minutes, stirring often, until the onions soften, the peppers smell sweet, and the mushrooms release their moisture. The mixture should look glossy, not watery.
4. Add Garlic and Seasoning
Stir in the garlic, Worcestershire sauce, salt, and black pepper. Cook for 1 minute, just until your kitchen smells like garlic and savory beef. Taste the filling and adjust the salt if needed.
5. Layer the Casserole
Spread half of the sliced potatoes in the baking dish. Spoon half of the beef and vegetable mixture over the potatoes. Repeat with the remaining potatoes and beef mixture. Pour the beef broth evenly over the top so it can steam the potatoes as the casserole bakes.
6. Cover and Bake Until Tender
Cover the dish tightly with foil. Bake for 50 to 60 minutes, until a fork slides through the potatoes with almost no resistance. If the potatoes still feel firm in the center, cover again and bake for 10 more minutes.
7. Add Provolone and Finish Baking
Remove the foil and lay the provolone over the top. Bake uncovered for 8 to 10 minutes, until the cheese melts, bubbles at the edges, and turns lightly golden in spots. Let the casserole rest for 10 minutes so the layers settle before serving.
Expert Troubleshooting and FAQs
Why are my potatoes still firm?
The slices may be too thick, or the foil may not have sealed tightly. Cover the dish again and bake until the potatoes feel tender when pierced. For best results, slice potatoes about 1/8 inch thick.
Can I use a different cheese?
Yes. Provolone gives the most classic cheesesteak flavor, but mozzarella, white cheddar, or Monterey Jack also melt well. Use what you have if you want to keep the cost down.
Can I make this casserole ahead?
Yes. Brown the beef and vegetables, layer the casserole, cover it, and refrigerate it for up to 24 hours. Add 10 to 15 minutes to the covered baking time if it goes into the oven cold.
How do I keep the casserole from getting watery?
Cook the mushrooms and peppers until most of their moisture evaporates before layering. The skillet filling should look juicy but not soupy. Also let the casserole rest before slicing so the broth can settle.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well, but it has a milder flavor. Add an extra splash of Worcestershire sauce and use full flavored beef broth if you want a richer taste.
Estimated Nutritional Facts
Per serving, rough estimate:
- Calories: 535
- Protein: 34 g
- Carbs: 39 g
- Fats: 28 g
Philly Cheesesteak Potato Casserole
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 pound ground beef, 85 percent lean works well (450 g)
- 1 medium yellow onion, thin sliced (150 g)
- 2 bell peppers, any color, thin sliced (300 g)
- 8 ounces mushrooms, sliced (225 g)
- 3 garlic cloves, minced (9 g)
- 1 1/2 tablespoons Worcestershire sauce (22 ml)
- 1 1/2 pounds potatoes, thin sliced (680 g)
- 1 1/2 cups beef broth (360 ml)
- 1 teaspoon kosher salt (5 g), plus more to taste
- 1/2 teaspoon black pepper (1 g)
- 6 ounces provolone cheese, sliced or shredded (170 g)
Instructions
- 1. Heat the Oven and Prep the Dish. Heat the oven to 375°F (190°C). Grease a 13 by 9 inch baking dish with a little oil. Slice the potatoes as thin as you can so they bake evenly and turn tender in the broth.
- 2. Brown the Beef. Warm the olive oil in a large skillet over medium high heat. Add the ground beef and break it into small pieces. Cook for 5 to 7 minutes, until the beef turns brown and you see browned bits on the bottom of the pan. Those browned bits bring deep flavor to the casserole.
- 3. Cook the Vegetables. Add the onion, bell peppers, and mushrooms to the skillet. Cook for 6 to 8 minutes, stirring often, until the onions soften, the peppers smell sweet, and the mushrooms release their moisture. The mixture should look glossy, not watery.
- 4. Add Garlic and Seasoning. Stir in the garlic, Worcestershire sauce, salt, and black pepper. Cook for 1 minute, just until your kitchen smells like garlic and savory beef. Taste the filling and adjust the salt if needed.
- 5. Layer the Casserole. Spread half of the sliced potatoes in the baking dish. Spoon half of the beef and vegetable mixture over the potatoes. Repeat with the remaining potatoes and beef mixture. Pour the beef broth evenly over the top so it can steam the potatoes as the casserole bakes.
- 6. Cover and Bake Until Tender. Cover the dish tightly with foil. Bake for 50 to 60 minutes, until a fork slides through the potatoes with almost no resistance. If the potatoes still feel firm in the center, cover again and bake for 10 more minutes.
- 7. Add Provolone and Finish Baking. Remove the foil and lay the provolone over the top. Bake uncovered for 8 to 10 minutes, until the cheese melts, bubbles at the edges, and turns lightly golden in spots. Let the casserole rest for 10 minutes so the layers settle before serving.
