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Philly Cheesesteak Casserole

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Credit: Kristina Vanni

The Philly cheesesteak is an American classic. It's traditionally made from thinly sliced pieces of ribeye steak or top round. The cheese is typically either slices of provolone, American, or Cheez Whiz, and everything is served on a hoagie roll. This casserole incorporates the well-loved flavors and ingredients of this sandwich and transforms them into an easy weeknight dish.

Instead of sliced beef, this casserole is made with ground beef, as well as sautéed peppers and onions. These elements come together with the aid of cream cheese. The creamy beef and vegetables are then layered into a baking dish with slices of provolone to make sure every bite is perfectly cheesy. Since we can't forget the hoagie roll element from the original sandwich, here the bread is cubed and distributed over the top of the casserole. When it comes out of the oven, the bread is browned and toasty. Every forkful of this casserole reminds you of a bite of cheesesteak sandwich.

What Cut of Meat Is Best for Philly Cheesesteak?

Thinly sliced ribeye steak is typically used for making a traditional Philly cheesesteak sandwich. Because this recipe is a casserole interpretation of the sandwich, ground beef is used for ease.

Can I Make This Casserole Ahead of Time?

The casserole can be prepared and layered into your baking dish ahead of time. These steps can be done up to 24 hours in advance and the casserole can be covered in plastic wrap and stored in the refrigerator until you're read to bake it. However, do not top the casserole with the cubed hoagie roll just yet. When ready to cook, first allow the layered casserole to come to room temperature on the countertop. Then prepare the cubed bread, top, and bake as directed.

All the best parts of a classic Philly cheesesteak sandwich come together in this decadent casserole.

• shellfish-free
• low-carb
• fish-free
• alcohol-free
• peanut-free
• pork-free
• tree-nut-free
• soy-free
• egg-free

Per serving, based on

4

servings. (% daily value)

• Calories 975
• Fat 79.5 g (122.4%)
• Saturated 34.2 g (171.0%)
• Carbs 15.2 g (5.1%)
• Fiber 1.4 g (5.6%)
• Sugars 4.3 g
• Protein 48.9 g (97.8%)
• Sodium 889.4 mg (37.1%)

Ingredients

• 8 ounces

  cream cheese

• 1

  medium green bell pepper

• 1

  medium yellow onion

• 3 tablespoons

  canola or vegetable oil, divided

• 1 1/2 pounds

  lean ground beef

• 1 1/2 teaspoons

  kosher salt, divided

• 3/4 teaspoon

  freshly ground black pepper, divided

• 8 slices

  provolone cheese (about 5 1/2 ounces total), divided

• 1

  large hoagie or sandwich roll

Instructions

1. Cut 8 ounces cream cheese and cut into 1-inch cubes. Place in a large bowl and let sit at room temperature until softened, about 40 minutes.

2. Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, dice 1 medium green bell pepper (about 1 cup). Dice 1 medium yellow onion until you have 1 cup.

3. Heat 1 tablespoon of the canola oil In a large skillet over medium-high heat until shimmering. Add 1 1/2 pounds lean ground beef, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Cook, breaking up the beef into smaller pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Use a slotted spoon to transfer the beef to the bowl with the cream cheese. Drain off the grease in the skillet but don't wipe it out.

4. Add 1 tablespoon of the canola oil to the same skillet and heat over medium-high heat until shimmering. Add the bell pepper and onion, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté until tender, 6 to 8 minutes. Transfer to the bowl with the beef and cream cheese. Mix well to combine.

5. Transfer half of the beef mixture to an 8x8-inch square or other 2-quart baking dish. Arrange 4 of the provolone cheese slices on top in an even layer. Repeat with the remaining beef mixture and 4 cheese slices.

6. Using a serrated knife, cut 1 large hoagie roll into 1-inch cubes and place in a medium bowl. Drizzle with the remaining 1 tablespoon canola oil and toss to evenly coat. Arrange in an even layer on the casserole.

7. Bake until the cheese is bubbly and the bread is browned, about 20 minutes. Let cool for 5 minutes before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News' "World News Tonight" and CBS' "The Talk" and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source: https://www.thekitchn.com/philly-cheesesteak-casserole-recipe-23320773

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