This is the kind of dinner I lean on when I want comfort without babysitting a skillet. All the bold Philly cheesesteak flavor, folded into one cozy pan that feeds everyone easily. It’s relaxed food, a little indulgent, and honestly hard to mess up.

Why This Casserole Works So Well

I love casseroles that taste familiar but still feel fun to scoop onto a plate.
This one keeps the beef tender, the noodles creamy, and the cheese right where it belongs. Every bite hits rich, savory, and comforting without being heavy-handed.

Ingredients Needed for the Recipe

• Egg noodles – These form the hearty base and soak up the creamy sauce.
• Thinly shaved ribeye steak – The star ingredient that brings classic cheesesteak flavor.
• Salt and black pepper – Simple seasoning to enhance the beef and vegetables.
• Salted butter – Used to sauté the vegetables and build depth in the dish.
• White onion – Adds sweetness and that unmistakable cheesesteak aroma.
• Green bell pepper – Brings mild bitterness and color to balance the richness.
• Sour cream – Creates a smooth, tangy backbone for the sauce.
• Cream of chicken soup – Thickens everything and ties the casserole together.
• Milk – Loosens the sauce so it coats evenly instead of clumping.
• Provolone cheese – Melts beautifully and finishes the casserole with that classic pull.

How to make HomePHILLY CHEESESTEAK CASSEROLE?

Step 1 – Cook the Noodles

I start by boiling the egg noodles until just tender, not mushy. They’ll cook a little more in the oven, so this step matters. Once drained, I set them aside and move straight to the skillet.

Step 2 – Brown the Steak

I cook the shaved ribeye in a hot pan until just browned. It doesn’t need long, and overcooking makes it chewy fast. Once done, I remove it from the pan and keep all that flavor behind.

Step 3 – Sauté the Vegetables

Butter goes into the same pan, followed by onions and peppers. They soften quickly and pick up every bit of leftover beef goodness.
I let them cook until fragrant and slightly tender.

Step 4 – Combine the Filling

The steak goes back into the pan with the vegetables and seasoning. Everything gets stirred together so the flavors mingle properly. This is where it really starts to smell like a cheesesteak shop.

Step 5 – Make the Creamy Sauce

In a separate bowl, I whisk sour cream, soup, milk, and pepper. The mixture should be smooth and pourable, not thick and stiff. This sauce is what turns everything into casserole magic.

Step 6 – Assemble and Bake

I mix noodles, steak, veggies, and sauce until evenly coated. The mixture goes into a baking dish and gets topped with provolone. Baked until bubbly, it’s ready after a short rest.

Tips

• Don’t overcook the noodles or the casserole can turn soft.
• Slice onions and peppers evenly so they cook at the same pace.
• Freshly grated cheese melts smoother than pre-shredded.
• Let the casserole rest briefly so it sets before serving.

Easy Variations to Try

Sometimes I swap the ribeye for thin-sliced chicken when beef isn’t on hand. Using different colored bell peppers adds sweetness and a pop of color. For extra indulgence, a small drizzle of cheese sauce works beautifully.

Storage and Reheating

Leftovers keep well in the fridge for a few days in a sealed container. I reheat gently so the sauce stays creamy and the noodles don’t dry out. Freezing works, though the texture softens a bit once thawed.

This casserole is comfort food that doesn’t demand perfection. I make it when I want something warm, filling, and reliably loved. It’s simple food, done right, and always worth the pan.