Philly Cheesesteak Casserole
This Philly Cheesesteak Casserole is made with tender, thinly sliced steak, sautéed onions, bell peppers, and mushrooms, all baked under a blanket of melted provolone and mozzarella cheese. It captures the authentic flavor of a classic Philly cheesesteak in a rich, oven-baked comfort dish perfect for family dinners.
Equipment
- Large skillet
- Tongs or spatula
- Cutting board
- Sharp knife
- 9x13-inch baking dish
- Measuring Cups
- Oven
Ingredients
- 1 ½ pounds ribeye steak thinly sliced
- 1 tablespoon olive oil
- 1 medium yellow onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and cook until soft and lightly caramelized.
- Stir in the bell peppers and mushrooms and cook until tender. Add the minced garlic and cook for 30 seconds until fragrant.
- Push the vegetables to one side of the skillet and add the thinly sliced ribeye steak. Season the steak with salt and black pepper.
- Cook the steak quickly, stirring occasionally, until just browned but still tender. Combine the steak with the vegetables in the skillet.
- Pour in the heavy cream and simmer for 3-4 minutes until slightly thickened.
- Transfer the mixture into a 9x13-inch baking dish and spread evenly. Sprinkle provolone cheese evenly over the top. Add the mozzarella cheese as the final layer.
- Bake for 15-20 minutes until the cheese is melted and bubbly. Broil for 2-3 minutes if desired for a golden, lightly browned top.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Nutritional Information (Approximate per Serving)
- Calories: 480
- Protein: 35g
- Fat: 38g
- Carbohydrates: 7g
- Fiber: 2g
- Sugar: 4g
