Philly Cheesesteak Casserole
50m
Serves 6
Directions
- 1Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- 2Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink and browned. Drain excess fat, leaving about one tablespoon behind.
- 3Add the diced onions and green peppers to the skillet and sauté until softened.
- 4Stir in the minced garlic, Worcestershire sauce, salt, pepper, and dried oregano. Cook for one minute until fragrant, then return beef to the pan and mix thoroughly. Remove from heat.
- 5In a separate medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in flour and cook for one minute. Slowly pour in milk while whisking constantly, then cook until thickened to coat the back of a spoon.
- 6Remove the sauce from heat and stir in the shredded Provolone and Mozzarella cheeses until melted and smooth.
- 7Stir half of the cheese sauce into the beef and vegetable skillet. Pour the mixture into the prepared baking dish and spread evenly.
- 8Top with the remaining cheese mixture and bake uncovered until bubbly and golden brown.
- 9Allow the dish to rest before serving.
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, finely diced
- 1 large green bell pepper, diced
- 2 clove garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 tsp worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
Equipment
9x13 inch baking dishlarge skilletwooden spoonmedium saucepanwhisk
Tips
- Substitute ground beef with thinly sliced sirloin steak for a more traditional texture.
- Shred your own cheese from a block for the best melt.
- If the cheese browns too quickly before the center is hot, cover loosely with foil.
- If the top is pale after baking, broil for 1 to 2 minutes.
- If the mixture is too dry, add a splash of milk or beef broth to the skillet before baking.
- If the casserole seems soupy after baking, the cheese sauce likely needed more thickening time.
- Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 2 months.
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