Craving something that screams comfort without all the fuss? Let me tell you about this Philly Cheesesteak Casserole—it’s like a warm hug on a chilly afternoon. I stumbled upon it last winter when I was binge-watching old sitcoms and needed something cheesy and hearty to match my couch potato vibes. Sneak a peek into your fridge, grab those peppers and onions, and let’s turn a classic sandwich into a one-pan wonder!
Steps
- Begin by placing the beef in the freezer for 20 to 30 minutes to facilitate easier slicing. In a large sauté pan, heat 2 tablespoons of vegetable oil over medium-low heat. Add sliced onions and bell peppers, cooking them until they are tender, and stirring occasionally to prevent browning.
- Once the vegetables are cooked, transfer them to a dish and set aside. Remove the beef from the freezer, trim any excess fat, and slice it thinly against the grain. Chop the slices into small ¼-inch pieces.
- Return the pan to medium-high heat, add more oil, and cook half of the chopped beef for about 4 to 5 minutes, seasoning with seasoned salt and garlic pepper. Move the cooked beef to the dish with the vegetables, leaving the juices behind in the pan.
- Repeat the cooking process with the remaining beef, adding more oil if necessary. Preheat your oven to 400°F (204°C), and split the hoagie rolls without separating them. Lightly butter the insides and place them on a baking sheet.
- Toast the hoagie rolls in the oven for 3 to 5 minutes until they are lightly golden. Meanwhile, drain any remaining juices from the pan, and return the beef and vegetable mixture to the pan.
- Arrange the provolone cheese slices over the beef and vegetables in the pan. Cover the pan, cook on medium heat until the cheese melts, and then stir to combine everything. Use tongs to transfer the cheesy mixture to the toasted hoagie rolls, and serve immediately.
Ingredients
- 4 tablespoons vegetable oil, divided
- 1 sweet yellow onion, halved and thinly sliced (about 2-inch slices)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2½ to 3 pounds petite sirloin, thinly sliced
- 1½ teaspoons all-purpose seasoning, divided
- 1 teaspoon garlic pepper, divided
- 8 hoagie rolls
- 6 tablespoons softened butter
- 7 ounces sliced Provolone cheese (7 slices)
Nutritional Values
Calories: 4256 kcal | Carbohydrates: 304 g | Protein: 352 g | Fat: 176 g | Saturated Fat: 88 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 48 g | Trans Fat: 8 g | Cholesterol: 1008 mg | Sodium: 7328 mg | Potassium: 5552 mg | Fiber: 16 g | Sugar: 64 g | Vitamin A: 8024 IU | Vitamin C: 264 mg | Calcium: 1728 mg | Iron: 112 mg
FAQ
- What is the best cut of beef for Philly Cheesesteaks?
- While ribeye is a popular choice, it can be costly. Petite sirloin is a great alternative for this recipe, as it offers tenderness without a long cooking time and is more budget-friendly.
- How can I make slicing the beef easier?
- Placing the beef in the freezer for 20 to 30 minutes before slicing will firm it up, making it easier to cut into thin slices against the grain.
- Why should the hoagie rolls be toasted?
- Toasting the hoagie rolls adds a slight crispiness and helps them hold up better when loaded with the warm steak and veggie mixture, enhancing the overall texture of the sandwich.
- Can I use a different kind of cheese instead of provolone?
- Yes, while provolone is the traditional choice for cheesesteaks, you can experiment with other types of cheese like American or mozzarella, depending on your personal preference.
- What should I do if my peppers and onions start to brown during cooking?
- If the peppers and onions start to brown, reduce the heat under the pan to prevent them from overcooking, as you want them to be tender but not browned.
Tips
- Freeze the Beef for Easier Slicing: Prior to slicing, place the sirloin in the freezer for 20 to 30 minutes. This firms up the meat, making it much easier to cut into very thin slices.
- Use the Right Heat for Cooking Veggies: When sautéing the onions and bell peppers, keep the heat at medium-low to prevent browning. If they start to brown, reduce the heat to ensure they become tender without getting too dark.
- Toast the Hoagie Rolls: To enhance the texture of your sandwich, lightly butter and toast the hoagie rolls in a 400°F oven while the cheese melts into the beef and veggie mixture. This provides a nice crispiness that complements the warm filling.
- Mix Cheese Evenly: Once the cheese has melted over the beef and veggie mixture, use tongs to thoroughly mix it throughout the dish. This ensures every bite of your Philly Cheesesteak is cheesy and flavorful.
Equipment
- Large, deep sauté pan (14-inch) or Dutch oven
- Sharp knife for slicing meat
- Tongs for mixing and transferring the filling
