A Philly cheesesteak casserole combines the classic flavors of the sandwich into a hearty, baked dish. Here’s a simple recipe to try:
Ingredients:
- 1 lb (450g) thinly sliced beef (such as sirloin or ribeye)
- 1 large onion, sliced
- 1 large bell pepper, sliced (any color)
- 2 cups mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 cup provolone cheese, shredded (or a mix of provolone and cheddar)
- 1 cup mozzarella cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup (or cream of beef)
- 1 cup milk
- 8 oz (225g) pasta (such as penne or rotini)
- 1 tbsp soy sauce (optional)
- 1 tsp dried thyme or Italian seasoning (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef and cook until browned. Remove from skillet and set aside.
- Cook the Vegetables: In the same skillet, add onions, bell peppers, and mushrooms. Cook until vegetables are tender, about 5-7 minutes. Add garlic and cook for an additional minute. Season with salt and pepper.
- Combine Ingredients: In a large bowl, mix together the cream of mushroom soup, milk, and soy sauce (if using). Add the cooked beef, vegetables, and cooked pasta. Stir well to combine. If desired, add dried thyme or Italian seasoning.
- Assemble the Casserole: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the shredded provolone and mozzarella cheese evenly over the top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve: Let the casserole cool for a few minutes before serving.
Enjoy your Philly cheesesteak casserole!