“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.” - by RckyMntnPrncs
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
- Bake in preheated oven until the provolone cheese melts, about 20 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 693 cal
- 35%
- Fat
- 40.6 g
- 63%
- Carbs
- 43.5 g
- 14%
Based on a 2,000 calorie diet
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Reviews (30)
Rate This Recipe
"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 stars bec..." See moreause the bread was a little weird. Maybe next time I will toast it or something. I know a cheesesteak doesn't have toasted bread, but it's also not swimming in cheese sauce. It made the bread a little doughy. Leftovers this morning are not quite as good as the dish was for dinner last night, so I would recommend trying to consume it all in one fell swoop. A great recipe, though. Definitely worth trying and possibly making again! Thanks!"
Dave
"I added some fresh mushrooms and garlic to the recipe. It turned out great. I will be making this again soon...." See more"
GinaG
"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 firm & cr..." See moreisp. No beer either, used drippings from the beef and beef broth, as suggested also. Due to the Stuffing, I lessened all spices, especially salt. I know I tweeked it a bit, but this recipe is AWESOME."
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