Published: by Kelsey Smith
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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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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
Jump to:
- Recipe Highlights
- Ingredients
- Instructions
- Pairings
- Substitutions
- Variations
- Equipment
- Storage
- FAQ
- More Casseroles
- 📖 Recipe
- Food safety
- 💬 Comments
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
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
What kind of cheese is best for Philly cheesesteak?
Philly cheesesteaks are typically made with American cheese, provolone cheese, or Cheez Whiz and are served in an Amoroso's roll (or hoagie roll).
More Casseroles
Love this easy casserole recipe? Try one of these family favorites.
- Crockpot Hamburger Hashbrown Casserole
- Crockpot Hamburger Potato Casserole
- Easy Rotel Chicken Spaghetti
- Zucchini Egg Bake
📖 Recipe
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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.
4.69 from 149 votes
Recipe by: Kelsey Smith
Prep time: 20 minutes minutes
Cook time: 25 minutes minutes
Total time: 45 minutes minutes
Servings: 8 servings
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.
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
Tried this recipe?Rate it to let me know how it was!
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.
More Main Dish
- Easy Ground Beef Noodle Casserole
- Spicy Chipotle Chicken Pasta
- Breakfast Sausage Potato Hash
- Slow Cooker Buffalo Chicken Chili
About Kelsey Smith
I am a freelance content writer by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing comfort food recipes.
Reader Interactions
Comments
Darlene says
This sounds so yummy!! Could you prepare this ahead to bake later?
Reply
Kelsey Smith says
Yes, that should work just fine!
Reply
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 😋
Reply
Terri Grace says
Cannot wait to try all these recipes, especially the Mac & Cheese. Thanks. I love casserole with blended taste.
Reply
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!Reply
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.
Reply
Patricia Hearne says
What cream cheese are you talking about?
Reply
Carol says
Looks delicious! Bisquick is so versatile.Reply
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!Reply
Kelsey Smith says
That sounds great, I will have to try it with biscuits!
Reply
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.Reply
Kelsey Smith says
Jennifer, that is just about the nicest comment I've ever received. Thank you!
Reply
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.Reply
Kelsey Smith says
Thanks for the feedback!
Reply
Diana says
Made the dish, ate some, gave some to others to try. Everyone was in complete agreement, it was good 👍Reply
Kelsey Smith says
Excellent! You had me on the edge of my seat for that review. So happy to hear everyone enjoyed it!
Reply
Michelle says
Easy and delicious. Made mine with ground turkey and added tangy/spicey hoagie pepper spread when serving. Yummy!Reply
Kelsey Smith says
Hoagie spread is such a good idea, thank you for stopping back by to say hello.
Reply
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.Reply
Kelsey Smith says
Steak Umms are my favorite. Happy to hear you enjoyed it, Mary Love! Thanks for stopping by.
Reply
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