Side Pannel
Philly Cheesesteak Casserole
- Prep Time: 10 minutes
- Cooking Time: 5-minutes
- Serves: 4-6 servings
Philly Cheesesteak Casserole
- Recipe Submitted by Herb on 11/09/2014
Category: Peppers, Mashrooms, Cheesecakes
Ingredients List
- 2 tablespoons unsalted butter
- 1/2 (8 ounce) French Baguette, sliced about 1
- 1 (8 ounce) container sliced fresh mushrooms
- 1/2 red pepper, thinly sliced
- 1/2 green pepper, thinly sliced
- 1 lb Ribeye steak, thinly sliced
- 8 slices American Cheese (or about 1 cup shredded)
- Garlic and herb Cheese Spread such as Alouette or Boursin (optional)
- salt and pepper to taste
Directions
1. Preheat oven to 400 degrees F. Spray a 9" baking dish with cooking spray. Lightly coat one side of each piece of bread (sliced in 1" slices) with the garlic cheese spread (if desired - I definitely desire - yummm), and press bread slices into the bottom of the baking dish. Squeeze as many in as you can. Should be about 6 or 7 pieces, but whatever fits is fine. Top bread slices evenly with 4 slices of american cheese and bake in preheated oven for 5-7 minutes until the cheese is nice and melty.
2. Meanwhile, melt 1 tablespoon butter in a skillet over mid-high heat and add mushrooms and a pinch of salt. Reduce heat to mid-low and cover for about 3-5 minutes until they start to sweat and soften.
3. Add 1/2 thinly sliced red pepper, 1/2 thinly sliced green pepper and a pinch of salt and pepper to the skillet with the mushrooms. Saute, stirring occasionally, until veges are cooked to your liking and most of the liquid is dissolved. I have to have my peppers really soft so this took about 5-7 minutes for me.
4. Top melted cheesy bread with veges and return the skillet to the heat. Melt 1 tablespoon butter in pan and add sliced ribeye. Salt and pepper and cook for about a minute or until done to your liking. I prefer to have the outside browned and still pink throughout as they will be cooking a little more in the oven.
5. Add ribeye on top of the veges and top the whole dish evenly with 4 slices of american cheese. Bake in oven until the cheese is nice and melted, about 5 minutes. Enjoy
2. Meanwhile, melt 1 tablespoon butter in a skillet over mid-high heat and add mushrooms and a pinch of salt. Reduce heat to mid-low and cover for about 3-5 minutes until they start to sweat and soften.
3. Add 1/2 thinly sliced red pepper, 1/2 thinly sliced green pepper and a pinch of salt and pepper to the skillet with the mushrooms. Saute, stirring occasionally, until veges are cooked to your liking and most of the liquid is dissolved. I have to have my peppers really soft so this took about 5-7 minutes for me.
4. Top melted cheesy bread with veges and return the skillet to the heat. Melt 1 tablespoon butter in pan and add sliced ribeye. Salt and pepper and cook for about a minute or until done to your liking. I prefer to have the outside browned and still pink throughout as they will be cooking a little more in the oven.
5. Add ribeye on top of the veges and top the whole dish evenly with 4 slices of american cheese. Bake in oven until the cheese is nice and melted, about 5 minutes. Enjoy
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