Easy Steps to Make Philly Cheesesteak Casserole At Home

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.
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Recipe Steps:

  1. Preheat Oven and Prepare Ingredients: Set your oven to 350°F (175°C). Lightly grease a casserole dish.
  2. Cook the Beef: In a skillet, cook the sliced beef over medium-high heat until browned. Remove and set aside.
  3. Sauté Vegetables: In the same skillet, add a bit more oil and sauté the onions and bell peppers until tender.
  4. Prepare Bread Base: Cut hoagie rolls into cubes and lay them in the bottom of the casserole dish, creating a bed for the toppings.
  5. 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.
  6. 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.
  7. 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

  1. 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.
  2. 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.
  3. Combine Steak and Vegetables:
    • Return the cooked steak to the skillet with the vegetables and mix well. If using, add the sautéed mushrooms.
  4. Prepare the Egg Mixture:
    • In a bowl, whisk together the eggs, milk, heavy cream, and paprika.
  5. 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.
  6. Bake:
    • Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set and the top is lightly browned.
  7. Serve:
    • Let the casserole cool for a few minutes before slicing. Serve hot.
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