Ultimate Philly Cheese Steak Casserole
A comforting casserole that combines classic Philly cheesesteak flavors with egg noodles, perfect for busy evenings and potlucks.
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.
Notes
For flavor variations, boil the casserole for 1-2 minutes at the end. Use other cheeses like Swiss or Monterey Jack as a substitute for provolone.