This post may contain affiliate links. To learn more check my disclosure page.
I love Philly cheesesteak, but it’s a lot of work to make individual sandwiches. This Philly cheesesteak casserole is like making half a dozen subs all at once! A gluten-free Philly cheesesteak filling is topped with gooey cheese and baked to perfection in the oven. It’s so juicy, flavorful, and simple to make!
Philly Cheesesteak Casserole Recipe
Philly cheesesteak is one of my favorite sandwiches, but I often can’t enjoy it because many restaurants don’t carry gluten-free buns. Armed with this gluten-free casserole recipe and my favorite gluten-free hot dog buns, I can make 6 juicy Philly cheesesteak subs in record time! But this casserole is also great all by itself, or served over rice or noodles.
This casserole recipe is naturally gluten-free and egg-free, and it can easily be made dairy-free as well!
Ingredients
- Steak: Ribeye, sirloin, or strip steak all work well in this casserole, so I recommend grabbing whichever is on sale.
- Salt & Pepper: Enhance the natural flavor of the steak.
- Canola Oil: Helps the steak and veggies brown without burning.
- Green Bell Pepper: Adds a delightful crunch and vegetal flavor.
- White Onion: Adds a sweet and earthy flavor.
- Garlic: Creates a savory base of flavor for the casserole.
- Cream Cheese: Makes the casserole rich, creamy, and tangy. For a lighter option, use low-fat cream cheese. Or for a dairy-free option, use dairy-free cream cheese.
- Heavy Cream: Makes the casserole rich and moist. For a lighter option, use half-and-half. For a dairy-free option, use dairy-free heavy whipping cream or full-fat coconut cream.
- Gluten-Free Worcestershire Sauce: Adds rich umami flavor to the casserole. If you can’t find a gluten-free version, try balsamic vinegar, tamari, or coconut aminos instead.
- Cheese: I used a combination of cheddar and mozzarella, but you could use the more traditional Provolone if you prefer. For a dairy-free option, use dairy-free cheese.
Step by Step Instructions
- Preheat your oven to 350°F. Season the steaks with kosher salt and freshly ground black pepper.
- In a large skillet, heat the canola oil over high heat until it starts smoking. Add the seasoned steaks and cook for 2-3 minutes per side, then set aside and let rest for 5 minutes. Then slice the steaks into thin strips. (pic 1)
- In the same skillet, sauté the sliced green bell pepper and white onion over medium heat until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute. (pic 2)
- Reduce heat to medium. Add the cream cheese, heavy cream, and Worcestershire sauce to the skillet. Stir until the cream cheese is melted and everything is well combined. (pic 3)
- Return the sliced steaks to the skillet, mixing well with the creamy vegetable mixture. (pic 4)
- Transfer the mixture into a greased baking dish, spreading it evenly. Sprinkle the shredded cheddar and mozzarella cheese over the top. (pic 5)
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown. (pic 6)
- Let the casserole cool for a few minutes before serving. Enjoy your meal!
Tips and Suggestions
- I recommend bringing the steaks to room temperature for at least 30 minutes before searing them. This will help them cook more evenly.
- Slice the steak against the grain for the most tender bite.
- Bring the cream cheese and cream to room temperature, and add them slowly to the hot casserole. This will prevent curdling.
- You can prepare the casserole up to the point of baking and refrigerate it covered for up to 24 hours. You might need to add a few extra minutes to the baking time if you’re baking it straight from the refrigerator.
- For extra crispy cheese, place the casserole under the broiler for a few minutes at the end of baking.
Can I Add Other Vegetables To This Casserole?
Absolutely! Mushrooms, red bell peppers, or jalapeños make great additions. Just sauté them along with the green bell peppers and onions.
Why Is My Steak Tough?
Leaner cuts of steak tend to come out tougher, so I recommend choosing steaks with plenty of marbling. Take care not to overcook the meat, too, as that can make it tough. The steak should be no more than medium-rare (130-135°F) when you slice it to add it to the casserole. It will continue to cook in the oven. Finally, always slice the steak against the grain to cut the long fibers that can make the steak chewy.
Storage Instructions
Store leftover Philly cheesesteak casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until thoroughly warmed.
To freeze, cool the casserole completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Gluten-Free Dinner Recipes to Try!
- Gluten-Free Meatballs
- Gluten-Free Lasagna
- Gluten-Free Meatloaf
- Gluten-Free Chili
- Sloppy Joe Tater Tot Casserole
Philly Cheesesteak Casserole
Ingredients
- 2 pounds steak
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 green bell pepper, sliced
- 1 cup white onion, sliced
- 2 cloves garlic, minced
- 1/2 cup cream cheese, softened
- 1/2 cup heavy cream, room temperature
- 1 tablespoon gluten-free Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F. Season the steaks with kosher salt and freshly ground black pepper.
- In a large skillet, heat the canola oil over high heat until it starts smoking. Add the seasoned steaks and cook for 2-3 minutes per side, then set aside and let rest for 5 minutes. Then slice the steaks into thin strips.
- In the same skillet, sauté the sliced green bell pepper and white onion over medium heat until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute.
- Reduce heat to medium. Add the cream cheese, heavy cream, and Worcestershire sauce to the skillet. Stir until the cream cheese is melted and everything is well combined.
- Return the sliced steaks to the skillet, mixing well with the creamy vegetable mixture.
- Transfer the mixture into a greased baking dish, spreading it evenly. Sprinkle the shredded cheddar and mozzarella cheese over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy your meal!
Notes
- I recommend bringing the steaks to room temperature for at least 30 minutes before searing them. This will help them cook more evenly.
- Slice the steak against the grain for the most tender bite.
- Bring the cream cheese and cream to room temperature, and add them slowly to the hot casserole. This will prevent curdling.
- You can prepare the casserole up to the point of baking and refrigerate it covered for up to 24 hours. You might need to add a few extra minutes to the baking time if you’re baking it straight from the refrigerator.
- For extra crispy cheese, place the casserole under the broiler for a few minutes at the end of baking.
- To store: Wrap the casserole dish or place portions in airtight containers in the refrigerator for up to 3 days.
- To freeze: Wrap the casserole with plastic wrap and aluminum foil and freeze for up to 3 months.
- Mama says, “Always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
