Description
Okay, so imagine if a Philly cheesesteak and a grilled cheese sandwich had a baby, and that baby grew up to be the most ridiculously indulgent casserole you’ve ever seen. That’s exactly what we’re dealing with here. We’re talking tender, seasoned beef, sautéed peppers and onions, and enough melted cheese to make a Philadelphian weep with joy — all layered between buttery, crispy bread that gets golden and crunchy on top while staying perfectly gooey underneath.
This is comfort food on steroids, people. It’s the kind of dish that makes you question why you ever bothered with actual sandwiches when you could just make this masterpiece instead. Fair warning: your kitchen is going to smell absolutely incredible, and you’re probably going to have people camping out at your dinner table begging for the recipe.
Ingredients
For the Philly Filling:
- 1.5 lbs thinly sliced ribeye or sirloin (ask your butcher to slice it thin)
- 2 large onions, sliced thin
- 2 bell peppers (mix of colors), sliced thin
- 8 oz mushrooms, sliced (optional but recommended)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- 1 tsp Worcestershire sauce
For the Bread Base:
- 8–10 slices thick-cut white bread (Texas toast style)
- 4 tbsp butter, melted
- 1 tsp garlic powder
For the Cheese Situation:
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded provolone cheese
- 1 cup shredded American cheese (don’t judge, it melts like a dream)
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
For the Egg Custard:
- 4 large eggs
- 1 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
Instructions
Step 1: Prep Your Baking Dish Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. Set aside.
Step 2: Get That Bread Ready Cut your bread into 1-inch cubes. Toss with melted butter and garlic powder. Spread half the bread cubes in the bottom of your prepared baking dish.
Step 3: Cook the Philly Magic Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced onions and cook for about 5 minutes until they start to soften. Add the bell peppers and mushrooms, cook another 5-7 minutes until everything is tender and slightly caramelized.
Push veggies to one side of the pan. Add the sliced beef to the empty side and cook for 2-3 minutes until just browned (it doesn’t need to be fully cooked since it’s going in the oven). Add garlic and Worcestershire, stir everything together, and season with salt and pepper. Remove from heat.
Step 4: Make the Cheese Sauce In a large bowl, mix the softened cream cheese and mayonnaise until smooth. Stir in the provolone, American cheese, mozzarella, and Parmesan until well combined.
Step 5: Whisk Up the Custard In another bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until well combined.
Step 6: Layer Like a Boss Spread the beef and veggie mixture over the bread cubes in your baking dish. Drop spoonfuls of the cheese mixture all over the top (it doesn’t need to be perfect — rustic is the vibe here). Top with the remaining bread cubes.
Pour the egg mixture evenly over everything. Press down gently with a spatula to make sure the bread soaks up some of that liquid gold.
Step 7: Bake It ‘Til You Make It Cover with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until the top is golden brown and the center is set (a knife inserted in the center should come out mostly clean).
Step 8: Rest and Serve Let it rest for 10 minutes before serving — I know it’s torture, but this helps everything set up properly.
Notes
- Serve with a simple arugula salad to cut through the richness
- A side of crispy fries because why not go full indulgence mode
- Pickles on the side for that classic Philly experience
- A cold beer or iced tea to wash it all down
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~32g
- Protein: ~28g