
Philly Cheese Steak Casserole (Serves 10-12)
Ingredients
For the Steak Mixture:
- 3 pounds ribeye steak or sirloin, thinly sliced (or use ground beef for a budget-friendly option)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large onions, sliced
- 3 bell peppers (1 red, 1 green, 1 yellow), sliced
- 1 pound mushrooms, sliced (optional)
- 4 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
For the Base:
- 16 ounces egg noodles or penne pasta, cooked and drained
- ½ cup reserved pasta water (as needed)
For the Cheese Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 3 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For Topping:
- 6 slices provolone cheese
- 1 cup shredded mozzarella cheese
- ½ cup crispy fried onions (optional, for crunch)
- Fresh chopped parsley, for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until just al dente. Drain and set aside, reserving ½ cup of the pasta water.
Step 2: Cook the Steak and Vegetables
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the sliced steak and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the onions and bell peppers. Sauté for about 5 minutes until softened.
- Add the mushrooms (if using) and garlic. Cook for another 2-3 minutes.
- Stir in Worcestershire sauce, Italian seasoning, salt, pepper, and red pepper flakes. Return the steak to the pan and mix well. Remove from heat.
Step 3: Make the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute until lightly golden.
- Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps.
- Add the Dijon mustard, then stir in the shredded provolone, mozzarella, and Parmesan cheese until smooth and creamy.
If the sauce is too thick, add a little reserved pasta water to loosen it.
Step 4: Assemble the Casserole
- Preheat the oven to 375°F (190°C).
- In a large greased casserole dish, combine the cooked pasta, steak mixture, and cheese sauce. Stir to coat everything evenly.
- Top with sliced provolone and shredded mozzarella.
Step 5: Bake and Serve
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- If using, sprinkle crispy fried onions on top in the last 5 minutes of baking for extra crunch.
- Remove from the oven, garnish with chopped parsley, and let it sit for 5 minutes before serving.
Recipe Tips and Variations
- Meat Alternative: Use ground beef instead of steak for a budget-friendly version.
- Low-Carb Option: Replace pasta with cauliflower or zucchini noodles.
- Extra Flavor: Add a splash of hot sauce or steak sauce for a bold twist.
- Bread Topping: Sprinkle crushed garlic bread crumbs on top for added crunch.
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