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Easy Philly Cheesesteak Casserole

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This Philly Cheesesteak Casserole brings all the flavors of the classic sandwich into a hassle-free, oven-baked dish! Tender thinly sliced steak, sautéed peppers, onions, and a creamy cheese sauce come together under a melty provolone topping. Perfect for busy weeknights and meal prep, this casserole is a low-carb dinner option packed with flavor

Ingredients

Scale

  1. Marinade:

    • 2 tbsp red wine vinegar

    • 2 tbsp Worcestershire sauce

    • 1 tsp baking soda

    • 4 cloves garlic, minced (divided)

    • ½ tsp onion powder

    • ½ tsp dried thyme

    • ½ tsp salt

    • ¼ tsp black pepper

    • 2 cups water

    Casserole:

    1. 2 lbs flank steak, thinly sliced against the grain

    2. 2 tbsp salted butter, divided

    3. 1 tbsp oil

    4. 1 red bell pepper, sliced

    5. 1 green bell pepper, sliced

    6. 1 cup white onion, sliced

    7. 4 oz cream cheese, cubed and softened

    8. ½ cup heavy cream

    9. 1 cup grated jack or pepper jack cheese

    10. 6 slices provolone cheese

Instructions

  • Marinate the Steak:
    In a large bowl, whisk together red wine vinegar, Worcestershire sauce, baking soda, 2 cloves of minced garlic, onion powder, dried thyme, salt, pepper, and water. Slice the steak against the grain as thin as possible (about ⅛ inch thick). Add the steak to the marinade and let sit for 15-30 minutes while prepping the other ingredients.

  • Prepare the Ingredients:
    Slice the bell peppers and onion. Grate the jack cheese and cube the cream cheese. Preheat oven to 400°F (200°C).

  • Cook the Steak:
    Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium heat. Drain and discard the marinade from the steak. Cook the steak in batches until browned on all sides (the baking soda may create some foaming, but it won’t affect the flavor). Remove steak from the skillet and set aside.

  • Sauté the Vegetables:
    Add the remaining butter to the skillet. Sauté the bell peppers and onions for about 5 minutes until softened. Add the remaining garlic and sauté for 1 more minute.

  • Make the Cheese Sauce:
    Reduce heat to low and add cream cheese and heavy cream to the skillet. Stir until melted, then bring to a low simmer. Stir in the grated jack cheese until fully melted. Remove from heat and add the cooked steak, stirring to combine.

 

  • Assemble & Bake:
    Transfer the steak mixture to a greased casserole dish. Layer provolone cheese slices over the top and bake for 15-20 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!

Notes

  • Storage: This casserole keeps well in the fridge for up to 3 days. Reheat in the oven or microwave.

 

  • Cheese Variations: You can use mozzarella, cheddar, or any other cheese of your preference in place of provolone.

Nutrition

Find it online: https://grandmarecipesflash.com/easy-philly-cheesesteak-casserole/