Description
Hearty Smoked Philly Cheesesteak Casserole brings classic Philadelphian comfort straight to dinner tables with bold, meaty flavors. Melted cheese, tender beef, and smoky undertones create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Meats:
- 2 pounds (907 grams) ribeye or sirloin steak, thinly sliced
Vegetables:
- 2 bell peppers (green and red), sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
Dairy and Cheese:
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (120 milliliters) heavy cream
- 1 cup (113 grams) shredded provolone or mozzarella cheese
- 6 slices provolone cheese
Seasonings and Sauces:
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional, for tang)
Topping (Optional):
- ½ cup (30 grams) crushed pork rinds or breadcrumbs
Instructions
- Preheat the pellet smoker to a low and steady 225°F, selecting hickory or oak wood pellets to infuse the dish with a robust, smoky essence.
- Thoroughly slice beef into thin, uniform strips, ensuring each piece will absorb the rich smoky undertones during cooking.
- Dice onions and bell peppers into consistent, bite-sized pieces that will caramelize and complement the meat’s deep flavor profile.
- Prepare a large baking dish by lightly coating with cooking spray to prevent any potential sticking during the smoking process.
- Layer the sliced beef as the initial foundation, creating an even base that will absorb the smoke and develop a tender texture.
- Distribute the chopped onions and bell peppers evenly across the meat, allowing their natural sweetness to meld with the smoky undertones.
- Generously sprinkle shredded cheese over the meat and vegetable layer, ensuring complete coverage for a creamy, melted result.
- If using cream cheese, dollop strategic spoonfuls across the surface to create pockets of rich, tangy flavor throughout the casserole.
- Carefully transfer the baking dish to the preheated smoker, positioning it to ensure consistent heat circulation.
- Smoke the casserole for approximately 60-75 minutes, or until the beef reaches desired tenderness and the cheese becomes perfectly melted and bubbly.
- Once cooking is complete, carefully remove the casserole from the smoker and allow it to rest for 10 minutes, enabling flavors to settle and merge.
- Slice and serve hot, garnishing with fresh chopped parsley or green onions for an additional layer of freshness and visual appeal.
Notes
- Smoking the casserole at a low temperature infuses rich, deep wood-fired flavor into every bite, transforming a classic sandwich into a rustic comfort dish.
- Slice beef ultra-thin to ensure tender, melt-in-your-mouth texture that absorbs smoky notes perfectly without becoming tough or chewy.
- Choose high-quality, well-marbled ribeye or sirloin steak for maximum flavor and juiciness during the slow smoking process.
- Prep ingredients in advance and let the casserole rest for 10-15 minutes after smoking to allow flavors to meld and cheese to set beautifully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg