This Philly Cheese Steak Casserole brings the iconic flavors of a classic Philadelphia cheesesteak sandwich into a warm, comforting, crowd-pleasing bake. Perfect for potlucks, church suppers, or a busy weeknight, it layers tender, thinly sliced beef and caramelized peppers and onions with a rich, savory tomato sauce base.

By tossing everything with tender egg noodles and smothering the top in a generous blanket of melty provolone cheese, you get all the savory goodness of the classic sandwich in a cozy, sliceable dish.

Warm Church-Supper Philly Cheese Steak Casserole

Ingredients:

Step-By-Step Directions:

1. Prep the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with non-stick cooking spray and set aside.

2. Boil the Noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until they are just al dente (usually about 6/8 minutes). Drain them well and return them to the pot.

3. Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced beef steak and sauté until it is browned and cooked through, about 4/5 minutes. Season lightly with salt and black pepper. Use a slotted spoon to transfer the cooked beef to a plate, leaving the juices in the skillet.

4. Sauté the Vegetables: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Toss in the sliced bell peppers and onions. Cook for about 6/8 minutes, stirring frequently, until the vegetables are tender and slightly caramelized.

5. Simmer the Filling: Stir the cooked beef back into the skillet with the sautéed vegetables. Pour in the Worcestershire sauce, garlic powder, salt, pepper, and the can of diced tomatoes (with their juices). Stir well to combine and let the mixture simmer gently for 3/5 minutes to allow the rich, savory flavors to meld together.

6. Assemble the Casserole: Toss the drained, cooked noodles directly into the skillet with the beef and vegetable mixture until everything is thoroughly coated. Transfer the entire mixture into your prepared baking dish, smoothing it into an even layer. Arrange the provolone cheese slices over the top to completely cover the noodle mixture.

7. Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Carefully remove the foil and bake for an additional 5 minutes, or until the provolone cheese is completely melted, bubbly, and slightly golden around the edges.

8. Garnish and Serve: Let the casserole rest for 5 minutes before serving. Garnish with a sprinkle of fresh, chopped parsley, and scoop it out warm.