Easy Philly Cheesesteak Casserole With Venison Or Beef
This easy Philly cheesesteak casserole made with venison or beef is my go-to recipe to feed a crowd. It’s so ooey-gooey-cheesy, chock full of veggies and ground meat. It’s delicious on its own or can easily be served between slices of sourdough bread.
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Easy Philly Cheesesteak Casserole With Venison Ingredients
- Ground Meat – You can use beef, pork, venison, or a mixture of any of them, as I did (Mangalitsa pork and venison). I use venison here, but ground beef works just as well if that’s what you have. You could also substitute sliced steak!
- Veggies – I used both red and green pepper (but you could use any color), onion, garlic (or garlic powder), and mushrooms if you desire! Some people like to add riced cauliflower too.
- Seasonings – Make sure you have sea salt, black pepper, dried Italian seasoning, and paprika on hand for this recipe.
- Cream cheese – This makes the final product so creamy and savory!
- Provolone cheese– You can find pre-sliced provolone, but see the paragraph below on the easiest way to slice this soft cheese fast! If you prefer the flavor of mozzarella or cheddar, that would work too.
Easy Philly Cheesesteak Casserole With Venison Instructions
- Preheat your oven to 350F degrees.
- Heat a large skillet over medium heat and add the ground meat, bell pepper strips, and diced onion and garlic. Break the meat into pieces while cooking for about 8-10 minutes.
- Reduce the heat to low, and add the sea salt, black pepper, dried Italian seasoning, and paprika. Stir to incorporate. Add the cream cheese and stir into the meat mixture until the cream cheese is melted.
- Now is the time to transfer your ingredients to an oven-safe casserole dish, if your skillet is not oven safe.
- Top with provolone cheese slices until completely covered. Bake for 10-12 minutes or until cheese is melted and bubbly.
- Remove casserole from oven. Let sit for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
How To Make This A One-Pot Meal
If you just use one shallow skillet for the whole thing, you can definitely make this into a one-pot meal! I have. Use something that can go straight from the stovetop into the oven. A large cast iron pan is perfect.
But I also like leftovers, and sometimes, it’s easier to just leave them in a casserole dish with a fitted lid that we can throw straight in the fridge and pop right back into a cold oven to reheat in a couple days.
Common Questions
No! It is the easiest, but if you get a good deal on blocks of cheese, you can slice your own. It is hard to get nice, thin slices with a knife, but if you have a food processor, add the slicing blade, and put one chunk in at a time. You’ll get some nicely sliced pieces to add to the top. (If you’re in a hurry though, use the pre-sliced cheese.)
Absolutely. Ground beef works just as well in this Philly cheesesteak casserole. You can use an equal amount of ground beef in place of the venison, or use a mixture of beef and venison. If you’re using very lean venison, the cream cheese and provolone help keep the casserole rich and moist.
Does will taste less gamey than bucks. Also, pairing venison with beef or pork will improve its flavor. This recipe has so many other rich flavors though, that the venison is moisturized and seasoned to perfection without even knowing it’s wild game!
Yes! I stop after completely assembling the casserole. Cover with a lid or foil, and pop it in the fridge or freezer. Take out and bake when needed. Thaw if frozen. Put cold dish in a cold oven, turn oven to 350 and bake for 30-45 minutes, until cheesy is melted, edges are bubbling, and center is hot.
Yes! Cover with a lid or foil, and pop it in the freezer. Take out and thaw. Put cold dish in a cold oven, turn oven to 350 and bake for 30-45 minutes, until cheesy is melted, edges are bubbling, and center is hot.
It’s so good scooped up onto some toasty warm sourdough bread and eaten like a sandwich, especially as left-overs! I also like to pair it with a salad.
I don’t see why not. You want small unseasoned pieces, and you could mix them right in with the other ingredients before baking.
Easy Philly Cheesesteak Casserole With Venison Recipe
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Easy Philly Cheesesteak Casserole With Venison
Ingredients
- 2 lbs ground meat, beef, pork and/or venison
- 2 medium red or green bell peppers, thinly sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced (or 1 tsp. garlic powder)
- ½ tsp. sea salt
- ¼ tsp. black pepper
- 1 ½ tsp. dried Italian seasoning
- 1 tsp. paprika
- 8 ounces cream cheese
- 8-12 ounces sliced provolone cheese
- Chopped fresh parsley, optional, for garnish
Instructions
- Preheat your oven to 350 F.
- Heat a large skillet over medium heat and add the ground meat, bell pepper strips, and diced onion and garlic. Break the meat into pieces while cooking for about 8-10 minutes.
- Reduce the heat to low, and add the salt, pepper, Italian seasoning, and paprika. Stir to incorporate. Add the cream cheese and stir into the meat mixture until the cream cheese is melted.
- Now is the time to transfer your ingredients to an oven-safe casserole dish, if your skillet is not oven safe.
- Top with provolone cheese slices until completely covered. Bake for 10-12 minutes or until cheese is melted and bubbly.
- Remove casserole from oven. Let sit for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition
If You Like This Easy Philly Cheesesteak Casserole Recipe…
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Have you tried a scoop of this on a piece of crusty sourdough bread yet? It’s our favorite way to eat it! Any questions? Drop them here!