Philly Cheesesteak Pot Pie

Philly Cheesesteak Pot Pie has the flavors of your favorite cheesesteak like beef, bell peppers, and cheese sauce all baked in a tasty, buttery pie crust.

Chicken Pot Pie is a classic comfort food that’s perfect for family Dinners. This dish is inspired by chicken pot pie, but with a cheesesteak filling that puts a fun Philadelphia twist on this traditional meal. 

Philly Cheesesteak Pot Pie sliced open with spoon


Philly Cheesesteak is a favorite, flavorful sandwich with ribeye beef served on a crusty roll. If you’ve ever been to Philly you’ve probably tried and loved this regional favorite. We have fun taking the flavors of Philadelphia Cheesesteak and making them into easy family-friendly meals. You can find Philly Cheesesteak Beef Stew, Philly Grilled Cheese, Philly Cheesesteak Sloppy Joes, and more on the website. Now, we’ve baked the iconic Cheesesteak flavors into a flaky pastry crust for a pot pie recipe. Baking it in a pie crust adds some extra buttery flavor and makes it the perfect comforting dinner for a cold night. 

Collage of filling prep steps for Philly Cheesesteak Pot Pie

One of the main disagreements surrounding Philly Cheesesteaks is what kind of cheese to use for the cheesesteak sauce. In this recipe we’ve used Velveeta for the cheese sauce. However, some people don’t consider it a true Philly Cheesesteak without Cheez Whiz. So, you can definitely use that instead!

Philly Cheesesteak Pot Pie filling in pie dish with crust



  • Prep: Start by preheating your oven, chopping the veggies and placing the pie crust in the base of the pie pan.
  • Meat and veggies: Add the beef to a large skillet and sear it on all sides for about 3-4 minutes over medium heat. Remove the meat mixture from the pan. Add a bit of oil to the large skillet. You can use butter, vegetable oil, olive oil, or coconut oil. Add in the green bell pepper, onions, and mushrooms. Stir with a wooden spoon and continue cooking for 4-5 minutes until the onions are translucent. Add in the flour and whisk the ingredients for about a minute.
  • Liquid ingredients: Season the with salt and pepper. Then add the milk, broth and cheese sauce. Continue simmering the mixture until it’s thickened. Then mix the meat back in.
  • Bake: Pour the filling mixture into the prepared baking dish. Place the second pie crust on top and crimp the edges to seal. Cut slits in the top of the crust and brush an egg wash over the top. To make the egg wash, combine an egg with 2 tablespoons water. Place casserole in the preheated oven and bake for 45 minutes to golden-brown, bubbly perfection.

Philly Cheesesteak Pot Pie egg wash on completed pie


  • Puff Pastry: If you don’t have a frozen pie crust ready to go, you can always roll out puff pastry to use for the flaky pastry crust in the recipe.
  • Seasonings: For some extra homey flavor in your delicious comfort food dish, try dried spices like Italian seasoning, cloves, parsley, or paprika.
  • Vegetables: For some extra veggie add-ins, stir some green peas or green beans into the pot pie mixture. You can also choose what kind of mushroom you’d like in the recipe. Cremini mushrooms or shiitake mushrooms are probably the best options.
  • Cheese: You can use American cheese, Swiss cheese, or provolone along with or in place of the cheese sauce, or add a crumble topping with parmesan.
  • Pasta: If you want the Philly Cheesesteak flavor in an easy dinner, but don’t want to make a pot pie, make it an easy casserole with any short cut pasta. Cook the pasta until tender then add it to the meat mixture in the pan. Pour the pasta mixture into the baking dish and cook until bubbly.
  • Broth: Instead of beef broth you could use chicken broth or vegetable broth. To make it healthier you can also use low sodium chicken, beef, or vegetable broth.
  • Mini: Try making Mini Cheesesteak Pot Pies in ramekins. Use a small cookie cutter to cut the pie crust into small circles that fit the ramekins. Place them on a baking sheet to bake them into individual servings.

Philly Cheesesteak Pot Pie sliced open with spoon



  • Serve: Don’t leave your Philly Pot Pie at room temperature for more than 2 hours after cooking.
  • Store: To store the pie, cover the baking dish in tin foil or plastic wrap tightly and put it in the fridge. It will keep well for 3-4 days.
  • Freeze: You fan also freeze Philly Cheesesteak Pot Pie for up to 3 months. Just seal it carefully so no moisture gets in, and let it defrost in the fridge before reheating it.

Philly Cheesesteak Pot Pie sliced open with spoon

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Philly Cheesesteak Pot Pie

Philly Cheesesteak Pot Pie has the flavors of your favorite cheesesteak like beef, bell peppers, and cheese sauce all baked in a tasty, buttery pie crust.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 pie crusts , 9 inch unbaked
  • 2 pounds ribeye meat , thinly sliced and chopped
  • 1/3 cup butter
  • 1 green bell pepper , chopped
  • 1 yellow onion , chopped
  • 8 ounces mushrooms , chopped
  • 1/3 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 cup milk
  • 2 cups beef broth
  • 8 ounces Velveeta , or cheez whiz
  • 1 large egg
  • 2 tablespoons water


  • Preheat oven to 375 degrees and add the first pie crust to your pie pan.
  • In a large skillet on medium-high heat, add the beef and cook until just cooked through then remove from the pan, about 3-4 minutes.
  • Add the butter, green bell pepper, onions, and mushrooms and cook on medium heat for 4-5 minutes until the onions are translucent.
  • Add in the flour and whisk well for1 minute.
  • Season with salt and pepper before adding in the milk, broth, and Velveeta cheese slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
  • Add the beef back to the saucepan and mix well with the milk mixture before pouring into the pie dish, and topping with the second pie crust, sealing the edges.
  • Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.


Calories: 414kcal | Carbohydrates: 22g | Protein: 23g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 859mg | Potassium: 447mg | Fiber: 1g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 3mg
Keyword: Philly Cheesesteak Pot Pie

Philly Cheesesteak Pot Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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