Gather ’round, friends! Today, I want to share a dish that has a special place in my heart: Philly Cheesesteak Casserole. This recipe reminds me of the cozy family dinners we used to have back when the kids were younger. There’s something so comforting about a hearty casserole bubbling away in the oven, filling the house with delicious aromas that make everyone hungry.
This casserole is one of those meals that brings everyone to the table. It’s packed with flavors that just scream comfort food—savory roast beef, sautéed peppers, and gooey cheese. I love how simple it is to put together. You can even get the kids involved in the kitchen, chopping veggies and layering the ingredients. It’s a great way to spend time together, and it makes the meal feel even more special.
What’s more, this dish is incredibly versatile. You can customize it based on your family’s preferences. Swap out the roast beef for chicken or even try it with some grilled veggies for a vegetarian twist. The beauty of casseroles is that they can easily be adapted to suit your taste. So, if you’re looking for a delicious, crowd-pleasing dinner option that will bring everyone together, look no further than this Philly Cheesesteak Casserole. Let’s get cooking!
Preparing Philly Cheesesteak Casserole
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Ingredients
- 1 small onion, thinly sliced (about 1/2 cup)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 cloves garlic, minced
- 2 tablespoons salted butter
- 8 ounces cremini mushrooms, sliced thin
- 1 1/2 pounds deli-style roast beef, sliced thin
- 6 slices provolone cheese (about 6 ounces)
- 1 cup shredded mozzarella cheese
Directions
Begin by preparing the bell peppers: slice off their tops, remove the seeds and ribs, and then cut them into thin strips. Set these aside for later.
In a large, deep oven-safe skillet or Dutch oven, melt the butter over medium heat. Once the butter is melted, add the sliced onion and minced garlic. Sauté them together until the onion becomes translucent and the garlic is aromatic, which should take about 7 minutes.
Add the sliced mushrooms and the bell pepper strips to the skillet. Cook the mixture for approximately 10 minutes, allowing the mushrooms to release their moisture and the peppers to soften slightly.
Preheat your oven to 350°F (175°C) during this time so it’s ready for the casserole.
Once the veggies are tender, mix in the thinly sliced roast beef. Give everything a taste and season with salt and pepper as needed. Layer the provolone cheese on top, followed by a generous sprinkle of shredded mozzarella cheese.
Place the skillet in the preheated oven and bake for 15 minutes. After that, switch your oven to broil for another 2 to 3 minutes, until the cheese is melted and bubbly with a beautiful golden color.
Serve this cheesy, savory casserole warm and enjoy the smiles around the table!
Storing Suggestion
Leftover Philly Cheesesteak Casserole can be stored in an airtight container in the refrigerator for up to three days. Reheat it in the oven or microwave, ensuring it’s heated through before serving. Enjoy it for lunch the next day!
Cooking Tips
For added flavor, consider sautéing the vegetables in a bit of steak seasoning or Worcestershire sauce. If you prefer a spicier dish, add some sliced jalapeños or crushed red pepper flakes to the mix. Remember, the key to a great casserole is not to overcook the veggies; they should retain some texture.
Serving Suggestions
This casserole pairs wonderfully with a fresh side salad or some crispy garlic bread. For a comforting touch, serve it with a side of creamy coleslaw. If you’re looking for a drink pairing, a chilled iced tea or a light lager beer complements the flavors beautifully.
Ingredient Substitutions
If you’re short on ingredients, you can easily substitute the roast beef with chicken or turkey. For a vegetarian version, swap the meat for a mix of additional mushrooms and zucchini. Use any cheese you have on hand if provolone or mozzarella isn’t available—cheddar or gouda would also work well.
Seasonal Variations
During the fall, add some butternut squash or sweet potatoes for a seasonal twist. In the summer, throw in some fresh corn or zucchini to lighten the dish. Each season brings new flavors to explore!
Allergen Information
This recipe contains dairy and gluten. For gluten-free options, use gluten-free bread or pasta in the casserole. If you’re lactose intolerant, try using dairy-free cheese alternatives, which are widely available in grocery stores.
FAQ
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step and refrigerate it overnight. Just pop it in the oven when you’re ready to bake, adding a few extra minutes to the cooking time to ensure it heats through.
Can I freeze leftovers?
Yes, you can freeze this casserole! Just let it cool completely, then transfer it to a freezer-safe container. It will keep for up to three months. Thaw overnight in the refrigerator before reheating.
What can I serve with Philly Cheesesteak Casserole?
This dish pairs well with a simple green salad or some crusty bread. You could also serve it with a side of roasted vegetables or crispy potato wedges for a hearty meal.
Can I use different types of cheese?
Yes, feel free to experiment with different cheeses! Cheddar, gouda, or even a pepper jack will add a unique twist to the casserole. Just ensure the cheese melts well.
Is this casserole spicy?
It can be! If you like spice, add jalapeños or crushed red pepper flakes to the mixture. If you’re serving kids or those who prefer milder flavors, you can leave those out.
Can I use fresh vegetables instead of frozen?
Definitely! Fresh vegetables will provide a better texture and flavor. Just be sure to sauté them until they’re slightly tender before layering them in the casserole.
Philly Cheesesteak Casserole
Ingredients
- 1 small onion thinly sliced (about 1/2 cup)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 cloves garlic minced
- 2 tablespoons salted butter
- 8 ounces cremini mushrooms sliced thin
- 1 1/2 pounds deli-style roast beef sliced thin
- 6 slices provolone cheese (about 6 ounces)
- 1 cup shredded mozzarella cheese
Instructions
- Slice the tops off the bell peppers, remove seeds and ribs, and thinly slice them. Set aside.
- In a large, deep ovenproof skillet or Dutch oven, melt the butter over medium heat. Add the onion and garlic and sauté until the onion turns translucent and the garlic is fragrant, about 7 minutes.
- Add the sliced mushrooms and bell peppers to the pan. Cook for about 10 minutes, until the mushrooms release their moisture and the peppers become slightly tender.
- Preheat your oven to 350°F.
- Mix the roast beef into the skillet with the veggies. Taste the mixture, and season with salt and pepper if desired. Layer the provolone cheese over the top, followed by the shredded mozzarella.
- Bake for 15 minutes, then switch to broil for an additional 2 to 3 minutes until the cheese is bubbly and golden.
- Enjoy your cheesy, savory casserole!
