Quick Recipe Version (TL;DR)
Quick Ingredients
- 24 oz (680 g) frozen diced hash browns, thawed
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced (about 2 cups)
- 1 large green bell pepper, thinly sliced (about 1 1/2 cups)
- 1 large red bell pepper, thinly sliced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 1/2 lb (680 g) thin-sliced ribeye or sirloin or 1 1/2 lb (680 g) 90/10 ground beef
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp Worcestershire sauce
- 1 1/2 cups (360 ml) beef broth
- 2 tbsp cornstarch + 2 tbsp cold water (slurry)
- 8 oz (225 g) provolone, sliced or shredded
- Cooking spray or 1 tsp oil for the baking dish
Do This
- 1. Heat oven to 400°F (204°C). Grease a 9 x 13-inch baking dish.
- 2. Sauté onion and peppers in 1 tbsp oil until soft, 8–10 minutes; add garlic for 30 seconds.
- 3. Cook beef in remaining 1 tbsp oil; season with salt, pepper, and paprika.
- 4. Stir in Worcestershire and broth; thicken with cornstarch slurry until glossy, 1–2 minutes.
- 5. Mix beef/veg/sauce with thawed hash browns; spread in dish.
- 6. Bake uncovered 25 minutes; top with provolone and bake 8–10 minutes more until melted and bubbly.
- 7. Rest 10 minutes, then scoop and serve.
Why You’ll Love This Recipe
- All the classic Philly cheesesteak flavors in a scoopable, crowd-friendly casserole.
- One pan of sautéing, one baking dish, and dinner is basically done.
- Flexible: use thin-sliced steak for classic texture or ground beef for budget-friendly ease.
- Melty provolone on top plus a savory, glossy sauce means every bite tastes rich and satisfying.
Grocery List
- Produce: 1 large yellow onion, 1 large green bell pepper, 1 large red bell pepper, 3 cloves garlic (optional garnish: chopped parsley)
- Dairy: 8 oz (225 g) provolone cheese
- Pantry: olive oil, kosher salt, black pepper, smoked paprika, Worcestershire sauce, cornstarch
- Meat: 1 1/2 lb (680 g) thin-sliced ribeye/sirloin or 1 1/2 lb (680 g) 90/10 ground beef
- Frozen: 24 oz (680 g) frozen diced hash browns
- Other: beef broth (carton or bouillon)
Full Ingredients
Main Casserole
- 24 oz (680 g) frozen diced hash browns, thawed (see note below)
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced (about 2 cups)
- 1 large green bell pepper, thinly sliced (about 1 1/2 cups)
- 1 large red bell pepper, thinly sliced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 1/2 lb (680 g) thin-sliced ribeye or sirloin or 1 1/2 lb (680 g) 90/10 ground beef
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
Savory Cheesesteak Sauce
- 2 tbsp Worcestershire sauce
- 1 1/2 cups (360 ml) beef broth
- 2 tbsp cornstarch
- 2 tbsp cold water
Topping
- 8 oz (225 g) provolone cheese, sliced or shredded
Optional Garnish
- 2 tbsp chopped fresh parsley
- Extra black pepper, to taste
Ingredient Notes
- Thawing hash browns: Thaw in the refrigerator overnight, or spread on a sheet pan at room temperature for 30–45 minutes. If there’s visible liquid, pat dry with paper towels so the casserole doesn’t turn watery.
- Thin-sliced beef tip: If slicing your own steak, freeze it for 20–30 minutes first for cleaner, thinner slices.
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Arrange a rack in the middle of the oven and preheat to 400°F (204°C). Lightly coat a 9 x 13-inch baking dish with cooking spray or about 1 tsp oil.
Set the thawed hash browns aside. If they look wet, pat them dry—this helps the casserole bake up hearty instead of soupy.
Step 2: Sauté the onions and peppers until sweet and tender
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced onion, green pepper, and red pepper.
Cook, stirring occasionally, until softened and lightly browned at the edges, about 8–10 minutes. Add the minced garlic and cook for 30 seconds, just until fragrant. Transfer the vegetables to a bowl.
Step 3: Cook the beef
Return the skillet to the stove and add the remaining 1 tbsp olive oil.
If using thin-sliced beef: Add the beef in an even layer (work in two batches if your skillet is crowded). Cook for 2–3 minutes, stirring and flipping, just until no longer pink.
If using ground beef: Add the beef and cook for 6–8 minutes, breaking it up as it browns. If there’s a lot of grease in the pan, carefully drain off all but about 1 tbsp so the casserole doesn’t turn oily.
Season the beef with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika.
Step 4: Build the savory sauce and thicken it
Reduce heat to medium. Stir in 2 tbsp Worcestershire sauce and cook for 30 seconds to mellow the sharpness.
Add 1 1/2 cups (360 ml) beef broth and scrape up any browned bits from the bottom of the skillet (that’s flavor).
In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water until smooth. Pour the slurry into the skillet and simmer, stirring constantly, until the sauce turns glossy and thick enough to lightly coat the beef, about 1–2 minutes.
Step 5: Combine filling with potatoes and assemble
Stir the sautéed peppers and onions back into the skillet with the beef and sauce.
Add the thawed hash browns and mix until everything is evenly coated. Spoon the mixture into the prepared baking dish and spread into an even layer, pressing very gently so it bakes up cohesive.
Step 6: Bake until hot and bubbly, then melt the provolone
Bake the casserole uncovered for 25 minutes, until the edges are bubbling.
Remove from the oven and immediately top with the 8 oz provolone (lay slices evenly across the top, or sprinkle shredded cheese over the surface).
Return to the oven and bake until the cheese is fully melted and lightly browned in spots, about 8–10 minutes.
Step 7: Rest, garnish, and serve
Let the casserole rest for 10 minutes before serving. This short rest helps the sauce set up so you get neat, satisfying scoops.
Garnish with 2 tbsp chopped parsley and an extra crack of black pepper if you like. Serve hot.
Pro Tips
- Don’t skip the thaw: Starting with thawed (and patted-dry) hash browns helps the casserole bake evenly and keeps the sauce from thinning out.
- Control moisture from peppers: Cook the peppers/onions until most of their liquid has evaporated and you see a little browning—this concentrates flavor.
- Slice-steak shortcut: Ask the butcher for “cheesesteak sliced” beef, or use shaved steak from the meat case for super-fast prep.
- Cheese coverage: Overlap provolone slices slightly so every serving gets that classic cheesesteak pull.
- Make it a little saucier (on purpose): If you like extra sauce, increase broth to 1 3/4 cups (420 ml) and keep the cornstarch the same for a looser, spoonable casserole.
Variations
- Cheese Whiz-style topping: Replace provolone with a warm cheese sauce made by melting 8 oz (225 g) deli American cheese with 1/2 cup (120 ml) evaporated milk over low heat, stirring until smooth; drizzle over the hot casserole before serving.
- Pasta version: Swap hash browns for 12 oz (340 g) dry penne, cooked to al dente and well drained. Bake at the same temperature; start with 20 minutes before adding cheese (pasta heats faster than potatoes).
- Mushroom lover’s add-in: Add 8 oz (225 g) sliced cremini mushrooms to the skillet with the peppers and onions; sauté until browned and the liquid evaporates.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat: For best texture, reheat in a 350°F (177°C) oven for 20–25 minutes (cover with foil for the first 15 minutes, then uncover to re-melt and lightly brown the cheese). Microwave reheating works for single servings: 2–3 minutes on high, stirring the filling under the cheese if needed.
Make-ahead: Assemble (without the cheese topping), cover, and refrigerate up to 24 hours. Bake at 400°F (204°C) for 30 minutes, then add provolone and bake 8–10 minutes more. If baking straight from cold, you may need an extra 5 minutes before adding the cheese.
Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Nutrition (per serving)
Approximate, based on 8 servings using 90/10 ground beef and provolone: 560 calories, 34 g protein, 32 g carbohydrates, 33 g fat, 3 g fiber, 6 g sugars, 980 mg sodium.
