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Craving a hearty, comforting dish that brings the flavors of a classic Philly cheesesteak into a cozy casserole? This Philly Cheesesteak Casserole recipe is just what you need. Tender ribeye steak, sautéed bell peppers and onions, all smothered in gooey provolone cheese and heavy cream. It's a simple, satisfying meal that’s perfect for any night of the week. Let's dive in!
The name of the recipe: Philly Cheesesteak Casserole Recipe
Ingredients:
- 1 lb ribeye steak, thinly sliced
- 1 cup green bell pepper, chopped
- 1 cup onion, chopped
- 2 cups shredded provolone cheese
- 1 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the sliced ribeye steak over medium heat until browned. Remove and set aside.
- In the same skillet, sauté the chopped green bell pepper and onion until tender.
- In a large bowl, combine the cooked steak, sautéed vegetables, shredded provolone cheese, heavy cream, salt, and black pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
What you will need to make Philly Cheesesteak Casserole
- Ribeye steak: Thinly sliced ribeye adds rich flavor and tender texture, making it the star of this hearty casserole.
- Green bell pepper and onion: These veggies provide a sweet, savory balance and a bit of crunch to the dish.
- Provolone cheese: Melts beautifully, creating a creamy, gooey layer that ties all the flavors together.
- Heavy cream: Adds richness and helps create a smooth, cohesive casserole.
Tools and Instruments Needed
What tools/instruments will be needed to make Philly Cheesesteak Casserole Recipe
- Skillet: Essential for browning the steak and sautéing the vegetables to bring out their flavors.
- Baking dish: Needed to bake the casserole evenly, ensuring the cheese melts perfectly.
- Knife: Crucial for thinly slicing the ribeye steak and chopping the bell pepper and onion.
- Cutting board: Provides a safe surface for slicing and chopping ingredients.
- Mixing bowl: Used to combine the cooked steak, vegetables, cheese, and cream before baking.
Philly Cheesesteak Casserole
A comforting casserole version of the classic Philly Cheesesteak.
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Ingredients:
Main Ingredients
- 1 lb Ribeye steak, thinly sliced
- 1 cup Green bell pepper, chopped
- 1 cup Onion, chopped
- 2 cups Shredded provolone cheese
- 1 cup Heavy cream
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the sliced ribeye steak over medium heat until browned. Remove and set aside.
- In the same skillet, sauté the chopped green bell pepper and onion until tender.
- In a large bowl, combine the cooked steak, sautéed vegetables, shredded provolone cheese, heavy cream, salt, and black pepper.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
For a twist, you can add mushrooms or use different types of cheese.
Read more: Instant Pot Philly Cheesesteak Recipe Guide
Nutrition value:
Calories: 450kcalCarbohydrates: 5gProtein: 30gFat: 35gSaturated Fat: 20gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 300mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but skip baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using ribeye steak for this casserole gives it a richer flavor compared to other cuts of beef.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, you can substitute provolone with mozzarella or cheddar.
How do I thinly slice the ribeye steak?
Freeze the steak for about 30 minutes, then use a sharp knife to slice it thinly.
Can I add mushrooms to the casserole?
Absolutely, sauté some mushrooms with the bell pepper and onion.
Is there a low-carb version of this recipe?
Yes, you can use cauliflower rice instead of heavy cream for a low-carb option.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
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