Philly Cheese Steak Casserole

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.

This Philly cheesesteak casserole recipe is made with ground beef, sweet onion, green bell pepper, and Bisquick for an easy dinner.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45mins

Course: Main Course

Cuisine: American

Servings: 8 servings

Calories: 571kcal 

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:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with cooking spray and set aside.

2. 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.

3. In a large skillet over medium-high heat, brown the ground beef, about 5-7 minutes.

4. 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.

5. 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.

6. Spread the beef mixture over the Bisquick. Top with the cheese slices, spacing evenly and tearing the slices as needed for full coverage.

7. 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.

8. Allow the casserole to cool for about 10 minutes before slicing and serving.

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.

Nutritional Info:

Calories: 571kcal | Carbohydrates: 27g | Protein: 32g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 847mg | Potassium: 546mg | Fiber: 1g | Sugar: 8g | Vitamin A: 412IU | Vitamin C: 19mg | Calcium: 347mg | Iron: 3mg