Rating: 4.24 stars
49 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3

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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

693 calories; protein 34.8g; carbohydrates 43.5g; fat 40.6g; cholesterol 108.7mg; sodium 1497.3mg. Full Nutrition
Advertisement

Reviews (54)

Most helpful positive review

Rating: 4 stars
11/19/2008
Wow this was good...a little rich but good! I don't have beer so I used beef broth laced with a little red wine vinegar for a little tang. Other than that no changes. I only gave four stars because the bread was a little weird. Maybe next time I will toast it or something. I know a cheesesteak doesn't have toasted bread but it's also not swimming in cheese sauce. It made the bread a little doughy. Leftovers this morning are not quite as good as the dish was for dinner last night so I would recommend trying to consume it all in one fell swoop. A great recipe though. Definitely worth trying and possibly making again! Thanks! Read More
(23)

Most helpful critical review

Rating: 2 stars
02/26/2010
We didn't like it at all. Don't know if I fixed it wrong probably did. Didn't like the consistency of it. Read More
(5)
49 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
11/19/2008
Wow this was good...a little rich but good! I don't have beer so I used beef broth laced with a little red wine vinegar for a little tang. Other than that no changes. I only gave four stars because the bread was a little weird. Maybe next time I will toast it or something. I know a cheesesteak doesn't have toasted bread but it's also not swimming in cheese sauce. It made the bread a little doughy. Leftovers this morning are not quite as good as the dish was for dinner last night so I would recommend trying to consume it all in one fell swoop. A great recipe though. Definitely worth trying and possibly making again! Thanks! Read More
(23)
Rating: 5 stars
04/03/2008
I added some fresh mushrooms and garlic to the recipe. It turned out great. I will be making this again soon. Read More
(18)
Rating: 5 stars
10/22/2009
Super yum! BAsed on what others said, I used 1 box Stove Top stuffing on the bottom by soaking the bread stuff and forming into a thin crust. I then put it under the broiler for 2 minutes to firm & crisp. No beer either, used drippings from the beef and beef broth, as suggested also. Due to the Stuffing, I lessened all spices, especially salt. I know I tweeked it a bit, but this recipe is AWESOME. Read More
(18)
Advertisement
Rating: 4 stars
01/26/2010
This has a really nice flavor and I liked it better reheated. I think this would be a good recipe to make the night before so all the flavors can blend before baking. There is a strong beer flavor to it so I recommend using half the beer and drinking the other half while you cook! Read More
(9)
Rating: 4 stars
06/24/2009
This was between 3 and 4 stars for me. I think it's a great recipe but I didn't expect it to taste so much like beer. I think if I make this again I'd maybe use beef boullion or cook some of the alcohol out of the beer. It was just too overpowering for me since I wanted to taste Philly cheese steak not beer. But in general I think it's a great idea for a casserole and everything else about it was good! Read More
(8)
Rating: 4 stars
07/21/2008
What a great idea! the sauce is so good. I used red, yellow, and orange peppers instead of green. I also only used monterey and cheddar cheese. Read More
(7)
Advertisement
Rating: 4 stars
10/26/2010
I rated this recipe based on the confidence that it would be wonderful if made as written. I made it with frozen Philly steaks which I'm sure affected the quality slightly. (Next time I would cook the steaks as directed on the package in a skillet instead of heating them along with the spices and broth.)Not having beer I used beef broth and a little balsamic vinegar. The only reason I gave it a 4 was because my hubby thought the bread on the bottom was too soggy but our preferences differ on this point. The cheese on top gave it a great texture to balance the soggy bread in my opinion. Thanks for a great idea! Read More
(6)
Rating: 5 stars
10/13/2009
Wow! My teenage son is the pickiest eater and loved this dish. I used artisan bread cut it into cubes sprayed the cubes with butter flavored oil and sprinkled garlic powder over it all. I then baked the cubes for about 20 minutes. I didn't have green peppers so I used red and I'm glad I did. I also used 3 pounds of ribeye steak that I had just bought. Everyone loved the slightly sweet flavor. The cheese sauce absolutely made the dish. Leftovers heated up well the next day. I will be making this again! Read More
(5)
Rating: 2 stars
02/26/2010
We didn't like it at all. Don't know if I fixed it wrong probably did. Didn't like the consistency of it. Read More
(5)