A loaded Philly cheesesteak casserole featuring thinly sliced steak, sautéed vegetables, and a generous layer of provolone and mozzarella cheese, cooked to perfection in an air fryer.
Ingredients
- 1.5 lbs Ribeye or Sirloin Steak, thinly sliced against the grain
- 2 tbsp Olive Oil, divided
- 2 tbsp Unsalted Butter
- 1 large Yellow Onion, thinly sliced
- 1 large Green Bell Pepper, core removed and sliced into thin strips
- 1 large Red Bell Pepper, core removed and sliced into thin strips
- 8 oz Cremini Mushrooms, sliced (optional)
- 3 cloves Garlic, minced
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Worcestershire Sauce
- 8 to 10 slices Provolone Cheese
- 1 cup Mozzarella Cheese, freshly shredded
Instructions
- Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter, allowing the butter to melt and foam.
- Add the sliced yellow onions, green bell peppers, red bell peppers, and sliced mushrooms to the skillet. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened and the onions are lightly golden brown.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant. Remove the vegetable mixture from the skillet and transfer it to a clean bowl. Set aside.
- In the same skillet, turn the heat up to high and add the remaining tablespoon of olive oil.
- Add the thinly sliced ribeye or sirloin in an even layer. Season the meat directly with salt, black pepper, garlic powder, and onion powder. Pour the Worcestershire sauce over the beef.
- Sear the steak without moving it for 2 minutes to get a nice crust, then toss and cook for another 2 to 3 minutes until just cooked through and no longer pink.
- Add the cooked vegetables back into the skillet with the beef. Toss everything together thoroughly so the flavors meld, then remove the skillet from the heat.
- Select an oven-safe baking dish or air-fryer-safe pan that comfortably fits inside your specific air fryer basket (typically an 8-inch square or round baking dish works best). Lightly grease the interior with cooking spray or a touch of oil.
- Transfer the cooked steak, onion, and pepper mixture into the prepared baking dish, pressing it down into an even layer.
- Lay half of the provolone cheese slices directly over the meat and vegetable mixture, ensuring full coverage.
- Scatter the freshly shredded mozzarella cheese evenly over the provolone layer, then top with the remaining slices of provolone to create a dense, protective blanket of cheese.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Carefully place the assembled casserole dish into the air fryer basket. Cook at 375°F (190°C) for 12 to 15 minutes.
- Keep a close eye on the casserole during the last few minutes of cooking. The cheese should be completely melted, bubbling furiously around the edges, and sport golden-brown spots on top. If the top isn’t browned enough, you can crank the air fryer up to 400°F (200°C) for the final 2 minutes.
- Remove the dish carefully from the air fryer using heat-resistant mitts. Let the casserole rest for 5 to 8 minutes before slicing and serving.
Notes
Meat Selection: While ribeye is the gold standard for Philly cheesesteaks due to its rich fat content and tenderness, top sirloin or flank steak work wonderfully if you prefer a leaner cut. Just ensure it is sliced paper-thin. Avoid Sogginess: Bell peppers and mushrooms release moisture as they cook. Make sure to sauté them thoroughly in Step 1 until most of their excess liquid evaporates before combining them with the beef. Cheese Variations: While provolone is authentic, you can mix in a few spoonfuls of homemade cheese sauce or swap half the provolone for genuine Cheez Whiz if you prefer the classic street-food style indulgence.
