Beer Cheese Philly Steak Casserole

Beer Cheese Philly Steak Casserole

33
RckyMntnPrncs 5

"I was watching a cooking show about Philly Cheesesteaks and figured I could do them as a casserole. So, here it is. My boyfriend loves it! It takes a little time but is well worth it."

Ingredients

1 h 30 m servings 693 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 40.6 g
  • 63%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1497 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
  3. Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
  4. Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
  5. Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
  6. Bake in preheated oven until the provolone cheese melts, about 20 minutes.

Reviews

33
  1. 42 Ratings

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Most helpful

Wow, this was good...a little rich, but good! I don't have beer, so I used beef broth laced with a little red wine vinegar for a little tang. Other than that, no changes. I only gave four sta...

Most helpful critical

We didn't like it at all. Don't know if I fixed it wrong, probably did. Didn't like the consistency of it.

Wow, this was good...a little rich, but good! I don't have beer, so I used beef broth laced with a little red wine vinegar for a little tang. Other than that, no changes. I only gave four sta...

I added some fresh mushrooms and garlic to the recipe. It turned out great. I will be making this again soon.

Super yum! BAsed on what others said, I used 1 box Stove Top stuffing on the bottom by soaking the bread stuff and forming into a thin crust. I then put it under the broiler for 2 minutes to fir...

This was between 3 and 4 stars for me. I think it's a great recipe, but I didn't expect it to taste so much like beer. I think if I make this again, I'd maybe use beef boullion or cook some of t...

I rated this recipe based on the confidence that it would be wonderful if made as written. I made it with frozen Philly steaks, which I'm sure affected the quality slightly. (Next time I would c...

This has a really nice flavor and I liked it better reheated. I think this would be a good recipe to make the night before, so all the flavors can blend before baking. There is a strong beer f...

What a great idea! the sauce is so good. I used red, yellow, and orange peppers instead of green. I also only used monterey and cheddar cheese.

We didn't like it at all. Don't know if I fixed it wrong, probably did. Didn't like the consistency of it.

Got rave reviews at party I brought it to. I did add a variety of different cheeses that I prefer- mont. jack w/jalapeno-adds nice little bite,and cheddar with the provolone. Also used "Amoroso"...