Description
A comforting casserole that transforms the iconic Philly cheesesteak into a shareable dish, featuring savory beef, caramelized onions, roasted bell peppers, and melted provolone cheese.
Ingredients
Scale
- 1 Tbsp olive oil
- 2 lb thinly sliced beef (ribeye, sirloin, or top round)
- 1 small onion, sliced
- 2 bell peppers, sliced (any color)
- 2 cups button or baby bella mushrooms, sliced (optional)
- 2 cups shredded provolone (or provolone slices)
- 4 oz cream cheese
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or 1/2 tsp salt + 1/2 tsp garlic powder)
- 1/2 tsp ground black pepper
- Garnish: chopped fresh parsley (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a large skillet over medium-high heat and add olive oil.
- Add the thinly sliced beef, season with garlic salt and black pepper, and cook until browned (about 4–6 minutes). Remove beef and set aside.
- Add bell peppers, onion, and mushrooms to the skillet and sauté until softened (about 6–8 minutes).
- Stir in Worcestershire sauce, beef broth, and cream cheese; reduce heat and mix until smooth.
- Return beef to skillet, combine with vegetables and sauce, and adjust seasoning as needed.
- Spread mixture evenly in the skillet or transfer to a baking dish and top with provolone cheese.
- Bake for 15 minutes or until cheese is melted. Broil for 2–3 minutes for a crispy top.
- Garnish with parsley if desired and serve hot.
Notes
For lower sodium and saturated fat, consider using leaner meats and reduced-fat cheese. This casserole is versatile; swap ingredients based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 2g
- Sodium: varies
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: <1g
- Protein: 38g
- Cholesterol: 90mg