Philly Cheese Steak Casserole

Philly Cheese Steak Casserole

This casserole takes all the iconic flavors of a Philly cheesesteak and transforms them into a hearty, family-friendly bake. It’s cheesy, savory, and incredibly satisfying.

Ingredients

For the Casserole:

· 1 ½ lbs ribeye steak, thinly sliced (or sirloin, flank steak)
· 2 tablespoons olive oil
· 1 large onion, thinly sliced
· 2 green bell peppers, thinly sliced
· 8 oz mushrooms, sliced (optional)
· 3 cloves garlic, minced
· 1 teaspoon Worcestershire sauce
· 1 lb pasta (penne, rigatoni, or egg noodles work well)
· 2 cups shredded provolone cheese, divided
· ½ cup grated Parmesan cheese
· 2 tablespoons butter
· 2 tablespoons chopped fresh parsley (for garnish)
· Salt and black pepper to taste

For the Creamy Sauce:

· 3 tablespoons butter
· 3 tablespoons all-purpose flour
· 2 cups whole milk
· 1 teaspoon beef bouillon powder
· ½ teaspoon garlic powder
· ½ teaspoon onion powder

Instructions

Step 1: Prep and Cook Components

1. Cook Pasta: Cook pasta according to package directions until al dente. Drain and return to pot. Toss with 2 tablespoons butter to prevent sticking.
2. Cook Vegetables: Heat olive oil in a large skillet over medium-high heat. Add onions, bell peppers, and mushrooms (if using). Cook 8-10 minutes until softened and lightly browned. Add garlic and cook 1 minute more. Remove vegetables to a plate.
3. Cook Steak: Season sliced steak with salt and pepper. Increase heat to high and add steak to the same skillet. Cook 2-3 minutes until browned. Add Worcestershire sauce. Do not overcook. Remove from heat.

Step 2: Make the Creamy Sauce

1. In a medium saucepan, melt 3 tablespoons butter over medium heat.
2. Whisk in flour and cook for 1 minute to create a roux.
3. Gradually whisk in milk until smooth. Add beef bouillon, garlic powder, and onion powder.
4. Bring to a simmer, whisking constantly, until sauce thickens (about 3-5 minutes). Season with salt and pepper.

Step 3: Assemble the Casserole

1. Preheat Oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine cooked pasta, steak, vegetables, and creamy sauce. Mix well.
3. Stir in 1 ½ cups of provolone cheese and all the Parmesan cheese.
4. Transfer mixture to the prepared baking dish and spread evenly.
5. Top with remaining ½ cup provolone cheese.

Step 4: Bake

1. Bake uncovered for 20-25 minutes, until bubbly and cheese is golden brown.
2. If desired, broil for the last 1-2 minutes for extra browning (watch closely!).
3. Let rest for 5-10 minutes before serving. Garnish with fresh parsley.

Serving Suggestions

· Serve with a simple green salad or garlic bread
· Excellent with a side of steak sauce or hot sauce for drizzling
· Pairs well with a crisp lager or pale ale

Tips & Variations

· Time-Saver: Use frozen sliced peppers and onions, or a bag of pre-sliced mushrooms
· Cheese Options: Substitute with American cheese, Cheez Whiz, or mozzarella
· Lower Carb: Omit pasta and add an extra pound of vegetables (cauliflower rice works well)
· Make Ahead: Assemble up to 24 hours in advance, cover and refrigerate. Add 10-15 minutes to baking time if starting cold.
· Freezer Friendly: Freeze before baking. Thaw overnight in refrigerator before baking as directed.

This casserole captures all the deliciousness of a classic Philly cheesesteak in an easy, comforting bake that feeds a crowd!