Description
This Philly Cheesesteak Casserole recipe is a delicious twist on the classic sandwich, combining thinly sliced blade steak, sautéed onions, bell peppers, mushrooms, and creamy cheese sauce baked to golden perfection. Perfect for a hearty family dinner, this casserole offers all the flavors of the traditional Philly cheesesteak in a comforting, easy-to-serve dish.
Ingredients
Meat
- 2 lbs blade steak (thinly sliced)
- ½ tablespoon sea salt
- ½ teaspoon ground black pepper
Vegetables
- 1 medium white onion (thinly sliced)
- 2 red bell peppers (sliced)
- 2 green bell peppers (sliced)
- 4 ounces mushrooms (sliced)
Dairy & Fats
- ½ stick butter (divided, about 4 tablespoons, plus more as needed)
- 2 teaspoons vegetable oil (or more as needed)
- 8 ounces cream cheese (cubed)
- 1 cup whole milk
- 2-3 cups provolone cheese (shredded and divided)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish to prevent sticking.
- Season the Steak: Place the thinly sliced blade steak in a bowl and season evenly with sea salt and ground black pepper. Set aside and loosely cover with foil to keep warm.
- Cook the Steak in Batches: Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter with 1 tablespoon of vegetable oil. Working in batches, add portions of the steak to the skillet, cooking each side until nicely seared. Remove cooked steak and keep warm, adding more butter and oil to the pan as needed for remaining batches.
- Sauté the Vegetables: If necessary, wipe out the skillet. Melt 2 tablespoons of butter in it, then add the sliced onions. Cook for about 5 minutes until the onions start to caramelize lightly. Add the sliced red and green bell peppers and cook for another 3 minutes. Stir in the mushrooms and cook for 2 more minutes until tender.
- Make the Cheese Sauce: Add the cubed cream cheese to the vegetable mixture along with the whole milk. Lower the heat to medium and stir continuously until the cream cheese melts completely, using a spatula to help break down the cubes as they soften.
- Combine Steak and Cheese: Add the cooked steak along with any juices to the skillet. Stir in half of the shredded provolone cheese to combine everything evenly.
- Assemble and Bake: Transfer the cheesesteak mixture into the prepared casserole dish. Sprinkle the remaining shredded provolone cheese evenly over the top. Bake in the preheated oven for 12 minutes or until the cheese topping is melted and golden brown.
Notes
- Slice the steak thinly for authentic texture and quicker cooking.
- Use a mix of red and green bell peppers for color and sweetness contrast.
- Adding mushrooms gives an earthy flavor and moist texture.
- Make sure to cook the steak in batches to avoid overcrowding the pan and ensure proper searing.
- Feel free to use low-fat cream cheese and milk to reduce fat content.
- Let the casserole sit for 5 minutes before serving to allow it to set for easier slicing.
