Philly Cheesesteak Egg Bake
This Philly Cheesesteak Egg Bake is packed with savory ground beef, bell peppers, onions, mushrooms, melty provolone, and a rich egg custard that holds everything together in one glorious slice.
The best part? It’s one of those magical recipes that works for breakfast, lunch, or dinner. Serve it with coffee in the morning, a simple salad for lunch, or roasted veggies at dinner and nobody will complain. It’s hearty, cheesy, and incredibly satisfying—basically everything we want in comfort food without a complicated ingredient list.
And if you’re cooking for anyone who loves cheesesteaks but is trying to keep things low-carb, this bake checks that box too. Win win!
Why You’ll Love This Recipe
- Breakfast, lunch, or dinner friendly – it works any time of day.
- Low-carb and protein-packed thanks to the beef and eggs.
- Simple ingredients you probably already have.
- Great for meal prep and reheats beautifully.
- All the flavors of a Philly cheesesteak without the bread.
Making a Philly Cheesesteak Egg Bake
Preheat oven to 350°F and grease a 9×9-inch baking dish.
In a skillet over medium-high heat, begin browning the ground beef.
When the meat is partially browned, add the bell peppers, onion, and mushrooms. Cook until the meat is fully browned and the vegetables begin to soften.
Stir in the seasoned salt, garlic powder, and black pepper. Sauté about 30 seconds until fragrant.
Drain any excess fat, then spread the beef mixture evenly into the prepared baking dish.
In a bowl, whisk together the eggs, heavy cream, and Worcestershire sauce.
Pour the egg mixture evenly over the beef mixture.
Lay the provolone slices over the top of the casserole. One suggestion, cut four of the pieces in half, then place the flat side up against the dish. You’ll get better coverage this way. See picture.
Bake for 35–40 minutes, or until the eggs are set and the cheese is melted and lightly golden.
Let the casserole rest for about 5 minutes before slicing and serving. Additionally, garnish with chopped fresh parsley or sliced green onions for a splash of color.
How to Customize This Recipe
One of the great things about this bake is how easy it is to tweak depending on what you have in the fridge.
Add more mushrooms or extra veggies
If you love veggies, you can toss in chopped zucchini, spinach, or even a few jalapeños for heat.
Swap the cheese
Provolone gives the most authentic cheesesteak flavor, but mozzarella, Monterey Jack, or even white American cheese will melt beautifully. Additionally, you can mix and match for deeper cheese flavor.
Make it spicier
Add crushed red pepper flakes or a diced poblano pepper to the beef mixture.
Healthier or Low-Carb Options
This recipe is already low-carb friendly, but you can make it even lighter with a few swaps.
- Use half-and-half instead of heavy cream.
- Use lean ground beef or ground turkey.
- Load up the vegetables for extra fiber and nutrients.
How to Make Ahead a Philly Cheesesteak Egg Bake
You can fully assemble this casserole ahead of time and refrigerate it until you’re ready to bake.
- Follow the recipe instructions short of baking it. Instead, cover tightly with foil and refrigerate up to 24 hours.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes while the oven preheats.
- Preheat oven to 350°F.
- Bake covered with foil for 25 minutes.
- Remove the foil and bake 15–20 minutes longer, or until the eggs are fully set and the cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes before slicing.
Why the Two-Step Baking Helps
Starting covered prevents the cold casserole from over-browning the cheese before the eggs cook through. Removing the foil at the end lets the provolone get perfectly melty and slightly golden.
Search the Site for More Recipes
If you enjoyed this Philly Cheesesteak Egg Bake, try searching the site for more recipes using keywords like “beef,” “cheese,” or “casserole.” You might discover your next favorite easy dinner or brunch recipe. Yummy!
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Philly Cheesesteak Egg Bake
Ingredients
- 1 1/2 lbs. ground beef
- 2 bell peppers, chopped
- 1 cup mushrooms, sliced
- 1/2 onion, chopped
- 1 tsp. seasoned salt (such as Lawry's)
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 4 large eggs
- 1/2 cup heavy cream
- 1 Tbsp. Worcestershire sauce
- 8 slices provolone cheese
- Optional Garnish: chopped fresh parsley or sliced green onions
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish.
- In a skillet over medium-high heat, begin browning the beef. When the meat is partially browned, add the bell peppers, onion, and mushrooms. Cook until the meat is fully browned and the vegetables begin to soften. Stir in the seasoned salt, garlic powder, and black pepper. Sauté about 30 seconds until fragrant. Drain any excess fat, then spread the beef mixture evenly into the prepared baking dish.
- In a bowl, whisk together the eggs, heavy cream, and Worcestershire sauce. Pour the egg mixture evenly over the beef mixture. Lay the provolone slices over the top of the casserole.
- Bake uncovered for 35–40 minutes, or until the eggs are set and the cheese is melted and lightly golden. Let the casserole rest for about 5 minutes before slicing and serving. Sprinkle optional garnish over top. Enjoy!
Notes
Nutrition
Philly Cheesesteak Egg Bake
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