This is the dinner that disappears first at the table. All the best parts of a Philly cheesesteak — savory beef strips, sweet peppers, soft onions, and melty provolone — layered over tender sliced potatoes and baked until golden and bubbly. It is hearty, cheesy, and made for sharing, so save this one for your next family dinner and send it to the friend who always asks for the recipe.
Why You’ll Love This Recipe
- Philly flavor, casserole comfort: Juicy beef, peppers, and onions with melted cheese, baked into a filling potato dish.
- A full meal in one dish: Potatoes, beef, and vegetables bake together.
- Cheesy and golden on top: Provolone and mozzarella melt into a bubbly, lightly browned topping.
- Great for feeding a crowd: A family-size pan stretches a modest amount of beef into generous servings.
Ingredients
- 1 1/2 lbs (680 g) beef sirloin or ribeye, sliced into thin strips
- 2 1/2 lbs (1.1 kg) russet or Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow onion, thinly sliced
- 8 oz (225 g) mushrooms, sliced (optional)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) provolone cheese, sliced or shredded
- 1 cup (100 g) shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley, for serving
Step-by-Step Method
- Heat the oven. Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Par-cook the potatoes. Bring a large pot of salted water to a boil. Add the sliced potatoes and cook for 5 to 6 minutes, just until they start to soften but still hold their shape. Drain well.
- Cook the beef. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef with garlic powder, onion powder, paprika, salt, and pepper. Sear in two batches for 2 to 3 minutes per side until browned. It does not need to be fully cooked yet; it will finish in the oven.
- Soften the vegetables. In the same skillet, melt the butter with the remaining olive oil over medium heat. Add the onion, peppers, and mushrooms, if using. Cook 6 to 8 minutes, stirring often, until soft. Add the garlic and cook 1 more minute. Stir in the Worcestershire sauce and beef broth.
- Make the sauce. Pour in the heavy cream and stir. Simmer gently for 2 to 3 minutes until slightly thickened. Taste and adjust the salt and pepper, then remove from the heat.
- Layer the casserole. Spread half the potatoes in the dish, overlapping slightly. Add half the beef, half the pepper and onion mixture, and half the provolone. Repeat the layers once more, finishing with provolone on top.
- Add the sauce and topping. Pour the creamy sauce evenly over the casserole, letting it settle between the layers. Sprinkle the mozzarella over the top.
- Bake until golden. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake 20 to 25 minutes more, until the potatoes are tender, the cheese is lightly browned, and the sauce bubbles at the edges.
- Rest and serve. Let the casserole rest for 10 minutes so the sauce sets and the slices hold together. Sprinkle with parsley and serve warm, straight from the dish.
Tips for Best Results
- Slice the beef thinly against the grain. Partially freeze it first for easier slicing.
- Do not skip par-cooking the potatoes. Raw slices can leave the middle firm.
- Sear in batches. Sear small batches so the beef browns instead of steaming.
- Let it rest before cutting. Rest 10 minutes so the sauce thickens.
Variations
- Add more vegetables: Use the mushrooms listed, or add baby spinach in the last layer.
- Change the cheese: Swap provolone for Swiss or pepper jack, or use all mozzarella.
- Make it spicier: Add sliced jalapeño with the peppers, or red pepper flakes to the beef seasoning.
Storage / Make-Ahead / Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat portions in the microwave in 60 to 90-second bursts, or reheat the whole dish covered with foil in a 350°F (175°C) oven for 20 to 25 minutes. Add a splash of broth or milk if the sauce has thickened. Freeze for up to 2 months; thaw overnight in the refrigerator. To make ahead, assemble up to a day ahead, cover, and refrigerate. Let it sit at room temperature for 20 minutes before baking, and add 10 minutes to the covered baking time.
FAQ
What cut of beef works best?
Sirloin and ribeye both work well sliced thin.
Can I use frozen sliced potatoes?
Fresh potatoes give the best texture, but thawed frozen slices work if patted dry first.
Why are my potatoes still hard after baking?
The slices may be too thick. Slice no thicker than 1/4 inch and test the center with a knife.
Can I make this without mushrooms?
Yes, leave them out or use extra peppers and onion.