Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe! is a delicious twist on a breakfast classic that combines tender steak, melty cheese, and fluffy eggs for a hearty meal. This baked casserole is packed with flavor and is incredibly easy to prepare, making it perfect for busy mornings or feeding a crowd. The crispy edges and gooey cheese make every bite irresistible. Pair it with my popular Italian Herbs and Cheese Bread for a complete breakfast spread everyone will love.
Why You'll Love Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe!
Enjoy the Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe! with melty cheese, tender steak, and fluffy eggs — perfect for any brunch or breakfast meal.
- Comforting blend of classic Philly cheesesteak flavors with breakfast ingredients.
- Easy to prepare ahead, perfect for busy mornings or brunch gatherings.
- Uses simple pantry staples and family-friendly ingredients.
- Can be customized with your favorite veggies or cheese.
Ingredients for Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe!
Steak: Use ribeye for best flavor and tenderness, sirloin is a good lean alternative.Bread: Day-old white bread works best to absorb the custard without turning mushy; substitute with French bread if preferred.
- Steak: Use ribeye for best flavor and tenderness, sirloin is a good lean alternative.
- Bread: Day-old white bread works best to absorb the custard without turning mushy; substitute with French bread if preferred.
Ingredient Note: Full measurements for Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe! are listed in the printable recipe card below.
How to Make Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe!
Step 1 — Prep & Preheat
Prepare the Steak and Veggies: Heat olive oil in a skillet over medium-high heat. Sauté diced onion and bell pepper until soft, about 4 minutes. Add steak slices, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Cook until steak is browned but not overcooked, about 3-4 minutes. Remove from heat.
Step 2 — Cook and Build Flavor
Mix the Custard: In a large bowl, whisk together eggs, milk, and heavy cream until combined. Add a pinch of salt, pepper, and optional crushed red pepper flakes.
Step 3 — Finish, Taste, and Adjust
Assemble the Casserole: Grease a 9x13-inch baking dish. Spread the cubed bread evenly on the bottom. Evenly distribute the cooked steak and veggie mixture over the bread. Sprinkle shredded provolone cheese on top. Pour the egg custard mixture evenly over everything, pressing lightly so the bread soaks it up.
Expert Tips for Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe!
- For extra flavor, caramelize onions before adding steak.
- Use day-old bread to absorb custard better without becoming mushy.
- Allow the casserole to rest 5 minutes after baking to make slicing easier.
Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe!
Enjoy the Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe! with melty cheese, tender steak, and fluffy eggs — perfect for any brunch or breakfast meal.
Ingredients
Main Ingredients
- 1 lb thinly sliced ribeye steak or sirloin
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 cups cubed white bread (day-old preferred)
- 1 small green bell pepper, diced
- 1 small onion, finely chopped
- 2 cups shredded provolone cheese
- 1 tbsp olive oil
Seasonings & Flavor Boosters
- Salt and black pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp Worcestershire sauce
Optional Toppings
- Chopped fresh parsley
- Sliced jalapeños
- Extra shredded cheese
Instructions
How to Make Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe!
- Prepare the Steak and Veggies: Heat olive oil in a skillet over medium-high heat. Sauté diced onion and bell pepper until soft, about 4 minutes. Add steak slices, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Cook until steak is browned but not overcooked, about 3-4 minutes. Remove from heat.
- Mix the Custard: In a large bowl, whisk together eggs, milk, and heavy cream until combined. Add a pinch of salt, pepper, and optional crushed red pepper flakes.
- Assemble the Casserole: Grease a 9x13-inch baking dish. Spread the cubed bread evenly on the bottom. Evenly distribute the cooked steak and veggie mixture over the bread. Sprinkle shredded provolone cheese on top. Pour the egg custard mixture evenly over everything, pressing lightly so the bread soaks it up.
- Bake: Preheat oven to 350°F. Let the casserole sit for 10 minutes to absorb the custard. Bake uncovered for 25-30 minutes or until the top is golden brown and the custard is set. Let cool for 5 minutes before serving.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe! FAQs
Yes, you can assemble the casserole the night before, refrigerate it covered overnight, and bake it fresh the next morning.
Sirloin or flank steak work well if ribeye is not available.
Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Using fresh bread instead of day-old bread may cause sogginess. Let the casserole sit for 10 minutes before baking to help bread absorb custard.
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Before You Go
If you try this Philly Cheesesteak Breakfast Casserole | An Easy, Crowd-Pleasing Recipe!, I’d love for you to leave a rating or share how you customized it.