About This Recipe
This Philly Cheesesteak Casserole is a deconstructed and baked interpretation of the classic sandwich. It transforms the essential components—shaved steak, onions, peppers, and cheese—into a hearty, family-style dish. It is designed for oven preparation and is typically served directly from the casserole dish.
Why You’ll Love This Recipe
This recipe simplifies the process of making multiple cheesesteak sandwiches by combining all ingredients into a single casserole. It is an efficient method for serving a group and utilizes common pantry staples. The result is a comforting, cheesy, and protein-rich meal with familiar flavors.
Ingredients
- 1 ½ to 2 pounds shaved beef steak (ribeye or top sirloin are common choices)
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 pound pasta, such as penne or rigatoni, or 1 bag (24 oz) frozen hash brown potatoes
- 2 cups beef broth
- 1 cup heavy cream or provolone cheese sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 8 slices provolone cheese or 2 cups shredded provolone
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley
Step by Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- If using pasta, cook it according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onions, bell peppers, and mushrooms. Sauté until the vegetables are softened and beginning to caramelize, about 8-10 minutes. Add the minced garlic and cook for one additional minute. Transfer the vegetable mixture to a bowl.
- In the same skillet, add the shaved beef. Cook, breaking it up with a spoon, until it is no longer pink. Drain any excess grease. Season with salt, pepper, and Worcestershire sauce.
- Combine the cooked meat, sautéed vegetables, and your chosen base (cooked pasta or frozen hash browns) in a large mixing bowl. Pour in the beef broth and heavy cream. Stir until all ingredients are evenly mixed.
- Transfer the entire mixture into the prepared baking dish and spread it into an even layer.
- Arrange the slices of provolone cheese (or sprinkle the shredded cheese) evenly over the top, covering the entire surface.
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- For a browned top, place the casserole under the broiler for 1-2 minutes at the end, watching carefully to prevent burning.
- Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
FAQ
What cut of meat is best for this casserole?
Pre-shaved beef steak, often labeled as “shaved steak” or “cheesesteak meat,” is the most convenient option. Ribeye or top sirloin are traditional choices for their flavor and tenderness.
Can I use a different type of cheese?
Yes. While provolone is the classic cheese for a Philly cheesesteak, white American cheese, mozzarella, or a mild cheddar are common substitutes.
Can this casserole be made ahead of time?
Yes. You can assemble the casserole without the cheese topping, cover it, and refrigerate for up to 24 hours. Add the cheese just before baking, and you may need to add a few extra minutes to the baking time.
You Must Know
This is not an authentic Philadelphia cheesesteak, which is strictly a sandwich made on a long roll. This recipe is a casserole adaptation. The choice between a pasta or potato base will significantly alter the final texture and density of the dish. Draining excess grease from the cooked beef is crucial to prevent a greasy final product.
Storage Tips
Allow the casserole to cool completely. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire casserole in a 350°F (175°C) oven until warm. This casserole can be frozen for up to 2 months. Thaw in the refrigerator before reheating.