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Cozy Loaded Philly Cheesesteak Potato Casserole

philly cheesesteak potato casserole - featured image
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A hearty and comforting casserole combining tender ribeye steak, caramelized onions, peppers, and a blend of cheeses baked over crispy potatoes. Perfect for an easy weeknight dinner or leftovers.

Ingredients

Scale
  • 4 cups frozen diced potatoes (about 600g)
  • 12 oz thinly sliced ribeye steak or sirloin (about 340g)
  • 1 medium yellow onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 6 slices provolone cheese
  • 1 cup shredded mozzarella cheese (about 100g)
  • ½ cup shredded cheddar cheese (optional, about 50g)
  • 2 tablespoons olive oil or vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish with oil or cooking spray.
  2. If using frozen diced potatoes, spread them on a baking sheet and roast in the oven for about 20 minutes to get a crispy edge. If using fresh potatoes, parboil diced potatoes for 5 minutes until just tender, then drain well.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced ribeye steak in a single layer (cook in batches if needed). Season with salt and pepper. Cook about 2 minutes per side until browned but still tender. Remove steak from pan and set aside.
  4. In the same skillet, add the remaining tablespoon of oil. Add sliced onions and green peppers with a pinch of salt. Cook over medium heat for 8-10 minutes until onions are golden and peppers softened. Add minced garlic in the last 2 minutes, stirring to avoid burning.
  5. Return the steak to the skillet with the veggies. Add Worcestershire sauce and stir to coat evenly. Adjust seasoning with salt and pepper to taste.
  6. In the prepared baking dish, layer the roasted potatoes evenly on the bottom. Spoon the steak and veggie mixture on top and spread out evenly. Lay provolone slices evenly over the meat layer.
  7. Sprinkle shredded mozzarella and cheddar cheese (if using) on top.
  8. Bake the casserole for 15-20 minutes, or until the cheese is bubbly and golden brown.
  9. Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Freeze the steak for 20 minutes before slicing to make thin slicing easier. Roast potatoes first to avoid sogginess. If cheese browns too quickly, tent casserole with foil halfway through baking. For dairy-free, omit cheese or use vegan cheese alternatives. Avoid overcrowding the pan when cooking steak to ensure proper searing.

Nutrition

Keywords: Philly cheesesteak, potato casserole, comfort food, easy dinner, weeknight meal, cheesy casserole, ribeye steak, loaded potatoes

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