Classic sandwich in casserole form (Print Version)
# Ingredients:
01 -
1 tablespoon butter
02 -
2 pounds sirloin steak, sliced
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon pepper
05 -
2 large bell peppers, sliced
06 -
1 large onion, chopped
07 -
2 cloves garlic, minced
08 -
1/2 cup cream cheese
09 -
1/4 cup + 2 tablespoons half-and-half or cream
10 -
1 cup cheddar cheese, divided
11 -
1 cup mozzarella cheese, divided
# Instructions:
01 -
Preheat the oven to 180C/350F.
02 -
In a non-stick pan or skillet, add the butter and place over medium heat. Once hot, add the sliced sirloin steak and season with salt and pepper. Cook the steak until no longer pink. Remove the steak from the skillet.
03 -
Add the bell peppers, onion, and garlic and cook for 4-5 minutes, until they soften. Add the cream cheese and half-and-half and mix well. Bring everything to a simmer and cook for a further 5 minutes.
04 -
Add the steak back into the pan, along with half the cheddar cheese and half the mozzarella cheese, and mix well.
05 -
Transfer the cheesesteak mixture into a greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese and bake for 15-20 minutes or until the cheese is bubbling and golden.
# Notes:
01 -
My Philly cheesesteak casserole recipe features shaved steak, caramelized peppers and onions, and heaps of melty cheese.
02 -
It's everything you love about the sandwich, just in a cozy casserole.
03 -
After it cools, transfer the leftovers to an airtight container and store it in the refrigerator for 4-5 days.
04 -
Store the cooled casserole in a shallow container for up to 3 months in the freezer.
05 -
Reheat the casserole in a 350F oven, in a skillet over medium-high heat, or in the microwave for 30-second intervals.