Mediterranean Grandma’s Homestyle Philly Cheese Steak Casserole
This casserole takes the classic comfort of a Philly cheese steak and gives it a Mediterranean-inspired lift. Instead of the usual heavy, greasy feel, this version focuses on clean flavors, a lighter cream base and vegetables that blend right into the mix. It still has the beef, cheese and warm familiar aroma you expect, but everything tastes fresher and more balanced. It’s the kind of dish you can imagine a grandmother making with whatever she had on hand—simple ingredients layered in a way that feels both nostalgic and surprisingly bright.
Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Ingredients
For the Beef & Veggies
1 tablespoon olive oil
1 pound thinly sliced beef (sirloin or flank works well)
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and pepper to taste
For the Mediterranean Cream Base
1 ½ cups cottage cheese
½ cup shredded mozzarella
⅓ cup grated Parmesan
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon black pepper
For the Casserole
3 cups cooked pasta (penne or rotini)
1 cup shredded provolone or mozzarella
Fresh parsley for serving
Instructions
Preheat your oven to 375°F (190°C).
Warm the olive oil in a wide skillet and sear the beef just until browned. Remove and set aside.
Add the onion and peppers to the same pan and cook until softened.
Stir in the mushrooms and cook until they release moisture and start to brown.
Add the garlic, oregano, thyme, salt and pepper. Cook for a minute.
Return the beef to the pan and toss everything together.
In a bowl, mix cottage cheese, mozzarella, Parmesan, Dijon, lemon juice and black pepper until combined.
Add the cooked pasta to the beef mixture and fold in the cottage cheese mixture.
Transfer everything to a baking dish and top with provolone or mozzarella.
Bake for 25–30 minutes until golden and bubbling. Let it sit before serving.
Tips
Slice the beef thin so it cooks quickly and stays tender.
Use a mix of peppers for better flavor and sweetness.
Don’t rush the vegetables; soften them well to deepen flavor.
Drain any excess moisture from the pan before adding the cheese mixture.
If you want a smoother texture, blend the cottage cheese before mixing.
Undercook the pasta slightly so it doesn’t get mushy in the oven.
Add the garlic near the end to prevent burning.
Taste the filling before baking and adjust salt as needed.
If the top browns too fast, cover with foil for part of the baking time.
Let the casserole rest so the slices hold their shape.
Variations
Greek-Style: Add olives and a bit of crumbled feta.
Herb-Heavy: Add fresh parsley, dill and mint.
Spicy Version: Mix in crushed red pepper or diced jalapeños.
Extra Creamy: Add a splash of milk or cream to the cheese mixture.
Low-Carb: Replace pasta with roasted cauliflower florets.
Mushroom Lovers: Double the mushrooms and reduce the beef slightly.
Pesto Twist: Add two tablespoons of basil pesto for an herby finish.
Whole-Grain Version: Use whole-grain pasta for extra fiber.
Veggie Boost: Add spinach or grated zucchini (squeeze dry first).
Lighter Version: Use lean beef and part-skim cheeses.
Q&A
Can I make this ahead?
Yes. Assemble the casserole, cover and refrigerate for a day. Bake when ready.
Can this be frozen?
Freeze before baking. Thaw overnight and bake normally.
What beef works best?
Sirloin or flank sliced thinly gives the best texture.
Can I use ground beef?
Yes. Brown it fully and drain before continuing.
Does cottage cheese make it taste different?
Once baked, it blends in and tastes similar to a mild ricotta.
Can I leave out the mushrooms?
Yes. Add extra peppers or onions instead.
Can I replace pasta?
Cooked rice or quinoa works too, though the texture changes slightly.
How do I make it cheesier?
Add more provolone or mozzarella on top, or mix extra Parmesan into the base.
How do I store leftovers?
Keep in the fridge for 3–4 days. Reheat in the oven or microwave.
Can I make it dairy-free?
Use dairy-free cottage cheese alternatives, vegan mozzarella and skip the Parmesan.
Nutrition
(approx per serving, 6 servings)
Calories: 460
Protein: 33g
Carbs: 35g
Fat: 19g
Fiber: 4g
Conclusion
This casserole brings together the cozy feel of a classic Philly cheese steak and the bright Mediterranean flavors that keep a dish from feeling too heavy. The beef gives it richness, the vegetables add sweetness and texture, and the cottage cheese cream base ties everything together without overpowering anything. It’s warm, hearty and dependable, but still fresh enough for anyone who likes lighter meals that don’t sacrifice comfort. Whether you want a simple weeknight dinner, something you can make ahead or a crowd-friendly dish with familiar flavors, this casserole does the job with ease.