Description
This Philly Cheesesteak Casserole combines all the delicious flavors of a classic Philly cheesesteak sandwich in a cheesy, comforting casserole. Perfect for dinner or meal prep!
Ingredients
Scale
For the Casserole:
- 1 lb (450g) thinly sliced beef (such as ribeye or sirloin)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- Salt, to taste
- 4 cups frozen hashbrowns (or 4 cups cooked, diced potatoes)
- 2 cups shredded provolone cheese (or mozzarella cheese)
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth or stock
- 1/2 teaspoon dried thyme (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or butter.
- Cook the Vegetables:
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and lightly browned. Remove from heat and set aside.
- Cook the Beef:
- In the same skillet, add the thinly sliced beef to the pan. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Add the Worcestershire sauce, garlic powder, onion powder, black pepper, and salt to taste. Stir to combine and cook for another 1-2 minutes. Remove from heat and set aside.
- Assemble the Casserole:
- In the prepared baking dish, layer the frozen hashbrowns (or cooked potatoes) evenly on the bottom.
- Next, layer the cooked onions and bell peppers over the hashbrowns, followed by the cooked beef mixture.
- Pour the beef broth over the casserole to add moisture while baking.
- Sprinkle the shredded provolone and cheddar cheeses evenly over the top of the casserole.
- Bake the Casserole:
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the top is lightly golden.
- Serve:
- Let the casserole cool for a few minutes before slicing and serving. Garnish with fresh parsley, if desired.
Notes
- Meat Options: You can use any beef cut that’s suitable for thin slicing. Ribeye or sirloin works best for this recipe due to their tenderness and flavor.
- Vegetable Variations: Feel free to add mushrooms or other vegetables like zucchini for added flavor and texture.
- Make-Ahead: You can prepare the casserole up to the point of baking and refrigerate it for up to 1 day before baking. Just bake it when you’re ready to eat!
- Freezer-Friendly: This casserole freezes well. Simply assemble it, cover it tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg