Description
A deconstructed Philly cheesesteak transformed into a rich, cheesy baked casserole. Tender steak, sautéed onions, and bell peppers mingle with creamy cheese sauce, topped with golden provolone for pure comfort in every bite.
Ingredients
1.5 lbs thinly sliced sirloin steak
2 large bell peppers (green and red), sliced
1 large onion, sliced
4 cloves garlic, minced
8 oz cream cheese, softened
1 cup heavy cream
1 cup shredded pepperjack cheese
2 cups shredded provolone cheese
1 tsp paprika
1 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet, sauté onions and peppers with garlic until caramelized
Brown steak slices in the same skillet, set aside
In a bowl, mix cream cheese with heavy cream, paprika, oregano, salt, and pepper
Layer sautéed veggies at the bottom of a 9×13″ casserole dish
Top with beef, then add cheese sauce and shredded pepperjack
Sprinkle provolone cheese evenly over the top
Bake for 25 minutes until bubbly and golden
Notes
Use halal-certified steak if desired
Top with fresh oregano or a sprinkle of Parmesan cheese before serving
Store leftovers in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg