Ground beef cheese steak casserole brings the flavors of a classic sandwich shop sandwich into a baking dish, layering seasoned beef, sauteed peppers and onions, and melted provolone under a savory egg and cream custard that bakes up golden and sliceable.
It is a low carb dinner that uses one skillet and one baking dish. The beef cooks while you chop, the custard whisks together in a minute, and the oven does the rest, which makes it easy for busy weeknights and meal prep.
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Why This Ground Beef Cheese Steak Casserole Recipe Works
Peppers and onions give the sandwich flavor. Cooking them with the beef softens their sweetness and adds the savory notes people expect from a cheese steak.
Provolone melts and browns. Its mild, slightly sharp flavor and creamy melt blanket the beef, so the casserole tastes like the sandwich without needing bread.
A custard binds everything. Eggs and heavy cream set into a soft, tender layer that holds the beef and cheese together, so the casserole slices into neat squares.
Ingredients for Ground Beef Cheese Steak Casserole
- You need twenty four ounces of lean ground beef, two bell peppers, half a yellow onion, one clove of garlic, and one teaspoon of seasoned salt.
- For the top you need four slices of provolone, four large eggs, a quarter cup of heavy cream, one teaspoon of hot sauce, and one teaspoon of Worcestershire sauce.
Lean ground beef: Choose a lean blend and drain it well, so the casserole does not turn greasy or watery.
Bell peppers: Green peppers taste the most like a classic sandwich, while red or yellow give a sweeter flavor.
Provolone: Tear the slices into pieces and lay them over the beef so they melt evenly across the surface.
Eggs and cream: Whisk them until no streaks of white remain, which gives a smooth custard with an even set.
Worcestershire and hot sauce: They add depth and a gentle tang to the custard, and you can add more hot sauce for extra heat.
How to Make Ground Beef Cheese Steak Casserole
1. Prepare the dish. Heat the oven to 350 degrees F and grease a nine inch square baking dish.
2. Cook the beef. Brown the beef in a skillet over medium heat, breaking it into crumbles, until nearly cooked through.
3. Add the vegetables. Add the chopped peppers, onion, garlic, and seasoned salt and cook until the vegetables are tender and the beef is done, then drain the grease.
4. Layer the casserole. Spread the beef mixture in the dish and cover it with torn provolone slices.
5. Add the custard. Whisk the eggs, cream, hot sauce, and Worcestershire together and pour it over the beef and cheese.
6. Bake. Bake for thirty five minutes until the eggs are set and the center reaches 160 F, then rest for ten minutes before slicing.
How to Serve Ground Beef Cheese Steak Casserole
Cut the casserole into squares and serve it hot with a green salad or a spoonful of sauteed mushrooms. Creamy Yukon gold mashed potatoes and mozzarella cheesy garlic bread suit a filling plate, while chuck roast beef stew and Swedish meatballs add other beef dinners.
How to Store and Reheat Ground Beef Cheese Steak Casserole
Cool the casserole and refrigerate it covered for up to four days. Reheat single squares in the microwave or in the oven at 350 degrees F until hot all the way through. Freeze cooled squares wrapped tightly for up to two months and thaw them in the refrigerator overnight.
Tips and Variations for Ground Beef Cheese Steak Casserole
Flag the allergens. This casserole contains egg and milk, and Worcestershire sauce may contain fish, so label it for guests.
Cook to temperature. Ground beef should reach 160 F, and the finished casserole should also reach 160 F in the center.
Drain the beef. Excess grease makes the custard greasy and prevents it from setting properly.
Cut the vegetables small. Evenly diced peppers and onion cook faster and spread through every square.
Rest before slicing. Ten minutes lets the custard set so the squares hold together.
Add mushrooms. Sliced mushrooms sauteed with the peppers give a closer match to the sandwich.
Use extra cheese. A handful of mozzarella on top turns the casserole into a bubbly, browned bake.
Check trusted guidance. Read the FDA safe food handling guidance for safe cooking temperatures for ground beef and eggs.
Frequently Asked Questions About Ground Beef Cheese Steak Casserole
Is ground beef cheese steak casserole low carb?
Yes. It has no bread or pasta, so it is naturally low in carbohydrates and works for many low carb diets.
Can I make ground beef cheese steak casserole ahead of time?
Yes. Assemble it a day ahead, keep it covered in the refrigerator, and bake it when you are ready.
Can I freeze ground beef cheese steak casserole?
Yes. Freeze cooled squares for up to two months, then thaw them in the refrigerator before reheating.
Can I use shaved steak instead?
Yes. Thinly sliced sirloin or ribeye works, cooked quickly over high heat, in place of the ground beef.
Can I use a different cheese?
Yes. White American or mozzarella both melt well and give a similar flavor.
Ground Beef Cheese Steak Casserole
Equipment
- Large skillet
- Nine inch square baking dish
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 24 oz lean ground beef
- 2 bell peppers chopped
- ½ yellow onion diced
- 1 garlic clove minced
- 1 tsp seasoned salt
- 4 slices provolone cheese torn
- 4 large eggs
- ¼ cup heavy cream
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a nine inch dish.
- Brown. Cook the beef, then add the peppers, onion, garlic, and seasoned salt and drain.
- Layer. Spread the beef in the dish and cover with provolone.
- Custard. Whisk the eggs, cream, hot sauce, and Worcestershire and pour over the top.
- Bake. Bake thirty five minutes until set and 160 F, then rest ten minutes.
