I still remember the weeknight I turned classic Philly flavors into a comforting, everything-in-one casserole that my kids happily ate with forks instead of sandwiches. This Ultimate Philly Cheese Steak Casserole keeps all the caramelized onions, tender steak, gooey provolone, and sautéed mushrooms you love—but folds them into egg noodles for a fuss-free casserole that’s perfect for busy evenings, potlucks, or a cozy weekend dinner. If you like the idea of cheesesteak flavor without wrestling with hoagie rolls, this is the recipe for you. For a lighter spin to try another night, check this cheesy low-carb Philly cheesesteak casserole.
Why you’ll love this dish
This casserole delivers everything people search for when they want a comforting, family-friendly meal: bold beef flavor, melty cheese, and simple prep. It’s quicker than shopping for and filling multiple rolls, easier to scale for a crowd, and forgiving—leftovers reheat beautifully. It’s also budget-friendly because a single pound of flank steak feeds several, especially when stretched with noodles and mushrooms.
"Comfort food that tastes like a Philly cheesesteak but comes together in one pan—my new weeknight favorite."
When to make it: weeknight dinners, casual gatherings, game-day spreads, or as a hearty dish to bring to a potluck where you want warm, familiar flavors. If you want to pair it with a crowd-pleasing dessert, try serving it alongside these caramel apple cheesecake bars for a sweet finish.
Step-by-step overview
Before you start, here’s the quick plan so you know what to expect:
- Sear thin slices of flank steak to lock in flavor, then set aside.
- Sauté onions, bell pepper, garlic, and mushrooms in the same pan to pick up beefy fond.
- Stir in creamy base (cream of mushroom soup + beef broth + Worcestershire) and cooked egg noodles.
- Return the steak, transfer to a baking dish, top with provolone, and bake until bubbly.
This is a mostly stovetop-to-oven recipe—most of the active time is browning and sautéing; then the oven finishes and melts everything together.
What you’ll need
- 1 lb flank steak, sliced thin (slice across the grain for tenderness)
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced (any color)
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 8 oz egg noodles, cooked and drained
- 1 1/2 cups provolone cheese, shredded (or thinly sliced)
- Salt and pepper to taste
Notes and swaps:
- Swap provolone for Swiss or Monterey Jack for a different cheese profile.
- If you’d like stronger mushroom flavor or a crispier mushroom side, try these air-fryer mushroom casserole bites for inspiration.
- You can use store-bought roast beef or thinly sliced deli roast in a pinch, though searing fresh steak gives the best texture and flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Season the thinly sliced flank steak lightly with salt and pepper. Heat a large skillet over medium-high heat with a tablespoon of oil.
- Add the steak in a single layer and cook until browned but not fully cooked through, about 2 minutes per side for very thin slices. Remove to a plate and set aside.
- In the same skillet, reduce heat to medium and add the sliced onion and bell pepper. Sauté until they begin to soften, about 5 minutes.
- Add the minced garlic and sliced mushrooms. Continue to cook until the mushrooms release their juices and everything is tender, about 4–6 more minutes.
- Stir in the can of cream of mushroom soup, beef broth, and Worcestershire sauce. Bring the sauce to a gentle simmer and taste; adjust seasoning with salt and pepper.
- Fold in the cooked egg noodles, tossing to coat evenly in the sauce.
- Return the browned steak to the skillet and mix gently so meat is distributed through the noodle mixture.
- Transfer everything into the prepared baking dish and spread evenly.
- Top with the shredded provolone cheese in an even layer.
- Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
- Let rest 5 minutes before serving so it sets slightly and slices hold together.
Best ways to enjoy it
Serve this casserole hot, straight from the oven with a few simple accompaniments:
- Crisp green salad with a tangy vinaigrette to cut the richness.
- Pickles or quick pickled red onions for a bright contrast.
- Crusty bread if you want more carbs, or a side of roasted vegetables for balance.
- For a fun game-day platter, add tortilla chips or loaded fries alongside—if you like extra crunch, check out air fryer nachos for a crispy counterpoint.
Presentation tip: scoop into shallow bowls and top with a few torn basil leaves or chopped parsley for color.
Storage and reheating tips
- Cool: Let the casserole cool at room temperature no longer than 2 hours, then refrigerate.
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Reheat: For best texture, reheat leftover portions in a 350°F oven for 15–20 minutes until warmed through and bubbly. Microwave works in a pinch—cover loosely and heat in 60–90 second bursts, stirring between.
- Freeze: You can freeze the baked casserole for up to 3 months. Thaw overnight in the fridge before reheating. For make-ahead convenience, assemble the casserole in a freezer-safe dish without baking, wrap tightly, and freeze; bake from thawed or partially thawed, adding 10–20 minutes to the baking time.
Food safety note: always reheat until the center reaches 165°F (74°C).
Pro chef tips
- Slice the steak very thin across the grain to keep it tender—partially freeze the steak for 20–30 minutes to make slicing easier.
- Don’t overcook the steak in the skillet; you want a nice browning and the juices to remain. The oven will finish cooking during baking.
- Use the same pan for vegetables to pick up browned bits (fond) left by the steak—that’s where much of the flavor lives.
- If your cream of mushroom soup is very thick, thin the mixture slightly with extra beef broth so the casserole isn’t dry after baking.
- For a golden top, broil for 1–2 minutes at the end—watch carefully so it doesn’t burn.
Creative twists
- Spicy: Add a finely chopped jalapeño or a pinch of red pepper flakes when sautéing the peppers.
- BBQ Philly: Substitute BBQ sauce for Worcestershire and use smoked provolone for a Southern twist.
- Vegetarian: Swap steak for extra mushrooms and use vegetable broth plus a splash of soy sauce for umami. Add firm tofu or seitan for extra protein.
- Low-carb: Replace egg noodles with spiralized zucchini or a cauliflower rice base; drain excess liquid to prevent sogginess.
- Deluxe: Stir in a splash of heavy cream and a handful of grated Parmesan for an even richer, creamier finish.
Common questions
Q: Can I use a different cut of beef?
A: Yes. Skirt or ribeye sliced thin are great alternatives. Choose something tender and slice across the grain. If using tougher cuts, slice extra thin and briefly marinate or cook low and slow before assembling.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. If you plan to freeze, assemble in a freezer-safe dish and freeze unbaked; thaw overnight before baking and add a little extra time in the oven.
Q: Is there a dairy-free or vegetarian option?
A: For vegetarian, replace steak with mushrooms, tofu, or a meat substitute and use vegetable broth. For dairy-free, use a dairy-free cream soup alternative and a plant-based cheese that melts well.
Q: How many servings does this make?
A: With 1 lb of steak and 8 oz noodles, expect about 4–6 hearty servings depending on portion size and sides.
Conclusion
If you want to explore more casserole takes on the Philly cheesesteak idea, this version keeps things simple and satisfying—great for busy nights and crowds. For additional inspiration and alternative Philly casserole recipes, see this detailed take at Philly Cheesesteak Casserole – The Fervent Mama and another well-loved variation at Philly Cheesesteak Casserole (The Very Best) – Momsdish.
Ultimate Philly Cheese Steak Casserole
Ingredients
Main Ingredients
- 1 lb flank steak, sliced thin Slice across the grain for tenderness
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced Any color
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 8 oz egg noodles, cooked and drained
- 1.5 cups provolone cheese, shredded or thinly sliced
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Season the thinly sliced flank steak lightly with salt and pepper.
- Heat a large skillet over medium-high heat with a tablespoon of oil.
- Add the steak in a single layer and cook until browned but not fully cooked through, about 2 minutes per side. Remove to a plate and set aside.
Cooking
- In the same skillet, reduce heat to medium and add the sliced onion and bell pepper. Sauté until they begin to soften, about 5 minutes.
- Add the minced garlic and sliced mushrooms. Continue to cook until the mushrooms release their juices and everything is tender, about 4–6 more minutes.
- Stir in the can of cream of mushroom soup, beef broth, and Worcestershire sauce. Bring the sauce to a gentle simmer and taste; adjust seasoning with salt and pepper.
- Fold in the cooked egg noodles, tossing to coat evenly in the sauce.
- Return the browned steak to the skillet and mix gently so meat is distributed through the noodle mixture.
- Transfer everything into the prepared baking dish and spread evenly.
- Top with the shredded provolone cheese in an even layer.
- Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
- Let rest for 5 minutes before serving so it sets slightly and slices hold together.
