This Philly Cheesesteak Casserole recipe is filled with egg noodles, shaved ribeye steak, peppers and onions all coated in a creamy sauce! A SANDWICH-INSPIRED CASSEROLE This casserole recipe ended up being a huge hit with my family! If you love Philly cheesesteaks, you’ll love this inspired recipe! It couldn’t be easier to make and you get all those flavors but in a simple to make casserole. Plus, see my tips below for how you can change it up to suit your family’s tastes! FREQUENTLY ASKED QUESTIONS: Can I use a whole ribeye instead? Yes, I used to make this recipe using a whole ribeye. It is more readily available now than it used to be and is a huge timesaver. However, if you can’t find it, you can grab a ribeye steak and slice it thinly. What can I add to this dish? You can try any other colored peppers to go with the classic green peppers. You can even go for the full Cheesesteak experience and use some Cheez Whiz to the cream mixture. What can I use instead of sour cream? I know someone will comment that their husband doesn’t like sour cream. I never know how to respond to that – ha. I do not have a good substitute for you other than using plain Greek yogurt. If you don’t like that flavor then I would say go with what you normally use as a substitute for sour cream. Maybe a little more cream of chicken soup? I haven’t used anything other than sour cream though so comment below if you try anything else since it might help others. How to store leftovers? Leftover casserole can be stored in an airtight container and should be kept in the fridge for up to 3-4 days. You can attempt to freeze this but with the creamy sauce and pasta, the texture and consistency may change once thawed and reheated. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) medium egg noodles– you can swap this out for other pasta options if desired. thinly shaved ribeye steak– if you don’t want to use beef, you can swap it out for sliced, cooked chicken instead. Additionally, you could just use ground beef if needed. If you can’t find the prehsaved steak, just grab a ribeye (or similar steak) and slice thinly. salt and pepper salted butter– unsalted butter can be used if you are sensitive to sodium. white onion green pepper – this is another ingredient that I always hear someone’s husband doesn’t like. You can certainly leave this out but if you (the one making it) loves green peppers then you are missing out on a great meal for yourself. sour cream – see the Frequently Asked Questions above about this ingredient. cream of chicken soup– you can use the canned stuff, or make your own Homemade Cream of Chicken Soup. Additionally, you could use Homemade Cream of Mushroom Soup or the canned version if looking for an alternative. milk provolone cheese– Freshly grated provolone cheese works so well in this recipe; however, you can certainly use pre-shredded or even slices of provolone to top this casserole. HOW TO MAKE PHILLY CHEESESTEAK CASSEROLE: Preheat oven to 350f degrees. Cook noodles per instructions on bag. While the noodles are cooking, brown and cook the pre-sliced ribeye in a skillet. Once cooked, remove the beef from the skillet. Add butter, onion, and green pepper to the same pan, without draining. Sauté for about4 minutes. Add steak back in to pan, season mixture with salt and pepper, to taste. Then sauté an additional 4 minutes on medium heat. Add the cooked noodles, the cooked meat and the green pepper and onion mixture to a large bowl. Mix it all together and set aside. In another bowl, mix sour cream, soup, milk, and pepper until combined. Pour the sauce over the noodles, meat and veggie mixture in the first bowl and mix together. Pour into the casserole dish and stir if needed. Freshly grate provolone cheese on top of the casserole. Bake, uncovered, for about 20 minutes (or until cheese is melted and bubbly.) Let cool for 5 minutes before serving.  CRAVING MORE RECIPES? Philly Cheesesteak Cups Philly Cheesesteak Skillet Philly Cheesesteak Rollups Philly Cheesesteak Crescent Ring Chicken Philly Sandwiches Cheesesteak Stuffed Peppers Ground Beef Stroganoff French Dip Sliders Polish Casserole for Two Originally published: October 2020Updated photos and republished: November 2023 Print Philly Cheesesteak Casserole This Philly Cheesesteak Casserole recipe is filled with egg noodles, sliced ribeye steak, peppers and onions all coated in a creamy sauce. Course Main CourseCuisine American Prep Time 15 minutes minutesCook Time 20 minutes minutesResting time 5 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 514kcal Author Brandie @ The Country Cook Ingredients5 cups medium egg noodles1 pound pre-shaved ribeye steak (or ground beef)salt and pepper to taste3 Tablespoons salted butter½ white onion sliced1 green pepper sliced1 cup sour cream10.5 ounce can cream of chicken soup (or cream of mushroom)1 cup milk½ tbsp fresh black pepper1 cup freshly grated provolone cheese InstructionsPreheat oven to 350f degrees. Cook egg noodles per instructions on bag.While the noodles are cooking, brown and cook the pre-shaved ribeye in a skillet. Once cooked, remove beef and set aside. In the same pan (without draining) add butter, onion, and green pepper and cook over medium heat for 4 minutes. Add cooked steak back to the pan and season mixture with salt and pepper, to taste. Then cook an additional 4 minutes on medium heat. Add cooked noodles, meat, cooked peppers and onions to a large mixing bowl and stir together. In a bowl, mix sour cream, soup, milk, and pepper until combined. Pour the sauce over the meat, noodles, and veggie mixture in the mixing bowl and combine. Then pour the mixture into the casserole dish and stir everything together to evenly coat. Top the casserole with freshly grated Provolone cheese. Bake, uncovered, for about 20 minutes (or until cheese is melted and bubbly.) Let cool for 5 minutes and enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 514kcal | Carbohydrates: 28g | Protein: 28g | Fat: 33g | Sodium: 340mg | Fiber: 2g | Sugar: 5g