Dive into the hearty flavors of “Urban Comfort: Philly Cheesesteak Casserole,” a creative spin on the classic Philadelphia cheesesteak sandwich. This casserole combines tender slices of beef, sautéed onions and peppers, and gooey melted cheese, all layered with soft, oven-baked bread. It’s a dish that encapsulates the essence of the beloved street food in a form that’s perfect for family dinners, game day gatherings, or any occasion that calls for a filling, comforting meal.
Why You’ll Love Philly Cheesesteak Casserole:
- Hearty and Filling: Packed with protein and savory vegetables, it’s a satisfying meal that will fill you up and warm you up.
- Easy to Serve: Casserole form makes it simple to serve and share, ideal for potlucks or family-style dining.
- All the Flavors of a Cheesesteak: Enjoy the iconic taste of a Philly cheesesteak without the need for a bun.
- Customizable: Easily adaptable to include your favorite cheesesteak additions like mushrooms or different types of cheese.
Ingredients Notes For Philly Cheesesteak Casserole:
- Thinly Sliced Beef: Sirloin or ribeye works best for tenderness and flavor.
- Bell Peppers and Onions: Sliced and sautéed until they are just soft, adding sweetness and depth.
- Provolone Cheese: Offers a mild, creamy flavor that melts well over the beef and veggies.
- Hoagie Rolls: Chopped into cubes and used as a base to absorb all the delicious juices and flavors.
- Seasonings: Garlic powder, salt, and pepper enhance the natural flavors of the meat and vegetables.
Recipe Steps:
- Preheat Oven and Prepare Ingredients: Set your oven to 350°F (175°C). Lightly grease a casserole dish.
- Cook the Beef: In a skillet, cook the sliced beef over medium-high heat until browned. Remove and set aside.
- Sauté Vegetables: In the same skillet, add a bit more oil and sauté the onions and bell peppers until tender.
- Prepare Bread Base: Cut hoagie rolls into cubes and lay them in the bottom of the casserole dish, creating a bed for the toppings.
- Layer the Casserole: Spread the cooked beef over the bread cubes, then layer the sautéed onions and peppers. Top with slices or shredded Provolone cheese.
- Bake: Cover with foil and bake in the preheated oven for about 20 minutes, then uncover and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Serve: Allow to cool slightly before serving to let the layers set up for easy slicing.
Storage Options:
- Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Best reheated in the oven to maintain the textures, though a microwave will work in a pinch.
INGREDIENTS
- 1 pound ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon Worcestershire sauce
- 6 ounces provolone cheese, sliced or shredded
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon paprika
- Optional: sliced mushrooms, sautéed
INSTRUCTIONS
- Preheat the Oven and Prepare the Ingredients:
- Preheat your oven to 350°F (175°C).
- If the steak isn’t already thinly sliced, place it in the freezer for about 30 minutes to firm up, which makes slicing easier. Slice the steak into thin strips.
- Cook the Steak and Vegetables:
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the onions, bell peppers, and garlic. Season with salt and pepper. Cook until the vegetables are softened, about 5-7 minutes. Add the Worcestershire sauce and stir to combine.
- Combine Steak and Vegetables:
- Return the cooked steak to the skillet with the vegetables and mix well. If using, add the sautéed mushrooms.
- Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, milk, heavy cream, and paprika.
- Assemble the Casserole:
- Spread the steak and vegetable mixture evenly in a greased 9×13 inch baking dish.
- Layer the provolone cheese over the steak and vegetables.
- Pour the egg mixture evenly over the cheese.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set and the top is lightly browned.
- Serve:
- Let the casserole cool for a few minutes before slicing. Serve hot.