Beer Cheese Philly Steak Casserole

4.2
(50)

I was watching a cooking show about Philly Cheesesteaks and figured I could do them as a casserole. So, here it is. My boyfriend loves it! It takes a little time but is well worth it.

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Prep Time:
40 mins
Cook Time:
50 mins
Total Time:
1 hrs 30 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 tablespoon olive oil

  • 2 green bell peppers, sliced

  • 1 large onion, sliced thin

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • 1 tablespoon olive oil

  • 2 pounds rib-eye steak, sliced thin

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • ¾ loaf Italian bread, cut into 1-inch cubes

  • 5 tablespoons butter

  • ¼ cup flour

  • 1 (12 fluid ounce) can or bottle beer

  • 2 teaspoons hot pepper sauce

  • 1 ½ teaspoons ground black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried parsley

  • 1 teaspoon onion powder

  • ½ teaspoon salt

  • ½ teaspoon paprika

  • ½ teaspoon Worcestershire sauce

  • ½ teaspoon soy sauce

  • 1 ½ cups milk

  • 1 cup shredded Monterey Jack cheese

  • 1 cup shredded American cheese

  • 8 ounces provolone cheese, sliced

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.

  3. Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.

  4. Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.

  5. Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.

  6. Bake in preheated oven until the provolone cheese melts, about 20 minutes.

Nutrition Facts (per serving)

693 Calories
41g Fat
44g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 693
% Daily Value *
Total Fat 41g 52%
Saturated Fat 21g 104%
Cholesterol 109mg 36%
Sodium 1497mg 65%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 35g
Vitamin C 27mg 134%
Calcium 524mg 40%
Iron 4mg 22%
Potassium 511mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.