Philly Cheesesteak Skillet Casserole
A comforting ground beef Philly cheesesteak turned into an easy, one-skillet casserole, with seasoned beef, caramelized peppers, onions, and mushrooms, and a rich cream cheese sauce, all finished under a blanket of melted provolone and mozzarella. A simple, low-fuss dinner that's ready in under an hour with minimal cleanup.
Ingredients
Beef
Vegetables
Creamy Filling
Cheese Topping
Instructions
Brown the Beef
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Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef, breaking it into smaller pieces as it cooks, and season with the salt, pepper, and garlic powder. Cook for 6 to 8 minutes, stirring occasionally, until no pink remains and the beef reaches 160°F. Drain off excess fat if a lot has pooled in the pan.
Cook the Vegetables
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Push the beef to one side of the skillet and add the onion, bell peppers, and mushrooms to the empty space. Cook for 6 to 7 minutes, stirring occasionally, until the mushrooms have released their liquid and the peppers are tender-crisp. Stir in the minced garlic during the last minute. Once fragrant, stir everything together with the beef.
Build the Creamy Filling
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Preheat the oven to 375°F. Lower the heat under the skillet and stir in the Worcestershire sauce, beef broth, smoked paprika, and cream cheese. Stir continuously for 2 to 3 minutes, until the cream cheese fully melts and coats the beef and vegetables in a glossy, slightly thickened sauce. Taste and adjust the salt if needed.
Assemble and Melt
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Smooth the beef mixture into an even layer across the skillet. Lay the provolone slices over the top so they overlap slightly, then scatter the shredded mozzarella into any gaps. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the cheese is fully melted and just starting to turn golden in spots. For extra color, broil for the final 1 to 2 minutes, watching closely so it doesn't burn.
Note
Dice the vegetables to a similar size so they cook through evenly and finish tender at the same time.
For meal prep, store the cooked filling separately from the cheese topping. Refrigerate the filling in an airtight container for up to 4 days.
Reheat the filling in a skillet over medium-low heat with a splash of beef broth to loosen the sauce, or in the microwave in 60-second bursts, stirring in between.
This casserole doesn't freeze particularly well, since the cream cheese sauce can turn grainy once thawed. It's best made for fresh eating or short-term meal prep.
If the vegetables look watery after cooking, continue cooking uncovered for a few extra minutes to let the liquid evaporate before stirring in the cream cheese.
For a higher-protein version, swap the cream cheese for 1/2 cup low-fat cottage cheese, blended until smooth. It melts into the sauce the same way but adds significantly more protein per serving.
