44 Ratings
  • 5 star values: 23
  • 4 star values: 14
  • 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.

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Ingredients

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

Directions

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

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  • 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; 40.6 g total fat; 109 mg cholesterol; 1497 mg sodium. 43.5 g carbohydrates; 34.8 g protein; Full Nutrition


Reviews (35)

Read All Reviews

Most helpful positive review

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.
(17)

Most helpful critical review

Rating: 1 stars
06/04/2010
This is the first negative review I have ever left first recipe I have ever tried that I am deleting out of my box. I love phillycheese steaks I love beer I love to cook and 99.9% of the time I can take the recipe on here and reviewers suggestions and come out with something awesome. This was not. It was mushy and bland and expensive to have three bites eaten and not eat the rest of the casserole. My husband and I did not like this one at all. I wish I could make it to our liking but I am not even going to try this one again. Good luck.
(2)
44 Ratings
  • 5 star values: 23
  • 4 star values: 14
  • 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!
(22)
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.
(17)
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.
(15)
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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!
(8)
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!
(8)
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!
(6)
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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.
(6)
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.
(5)
Rating: 5 stars
03/16/2009
Got rave reviews at party I brought it to. I did add a variety of different cheeses that I prefer- mont. jack w/jalapeno-adds nice little bite and cheddar with the provolone. Also used "Amoroso" type roll instead of italian bread. Loved it!!!
(5)