Recipe Background
Say goodbye to your cheesesteak cravings because Lighter Philly Cheesesteak Casserole is here to give you all of the flavor with none of the guilt! Instead of sandwiching this delicious beef, pepper, and cheese mixture between bread in the traditional sense, this recipe serves it up in a casserole style (don't worry, there is still plenty of toast mixed in). Each bite of tender beef, melted provolone cheese, and sautéed veggies will have you wondering why you didn't think of having cheesesteak like this in the first place. Lighter Philly Cheesesteak Casserole is perfect for those who love the authentic, comforting deliciousness of the traditional sandwich but are looking for a more homespun take!
Say goodbye to your cheesesteak cravings because Lighter Philly Cheesesteak Casserole is here to give you all of the flavor with none of the guilt! Instead of sandwiching this delicious beef, pepper, and cheese mixture between bread in the traditional sense, this recipe serves it up in a casserole style (don't worry, there is still plenty of toast mixed in). Each bite of tender beef, melted provolone cheese, and sautéed veggies will have you wondering why you didn't think of having cheesesteak like this in the first place. Lighter Philly Cheesesteak Casserole is perfect for those who love the authentic, comforting deliciousness of the traditional sandwich but are looking for a more homespun take!
Ingredients
- 4 hoagie rolls cut into 1-inch cubes
- 4 tablespoons melted butter
- 1 teaspoon garlic powder
- 2 tablespoons extra-virgin olive oil divided
- 1 onion sliced
- 2 bell peppers sliced
- 2 cloves garlic minced
- 1 1/2 pounds sirloin steak sliced into strips
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons Worcestershire sauce
- 12 slices provolone
- 1 cup low-sodium beef broth
- freshly chopped parsley for garnish
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish with cooking spray.
- On a large baking sheet, toss the hoagie rolls with the melted butter and the garlic powder.
- Bake until lightly golden, about 15 minutes.
- In a large skillet over medium heat, heat 1 tablespoon of the oil.
- Add the onion and the peppers and season with the salt and the pepper.
- Cook the onions and the peppers, stirring occasionally, until soft, about 8 minutes.
- Stir in the garlic and cook until fragrant, 1 minute more.
- Transfer the mixture to a large bowl.
- Increase the heat to medium-high and heat the remaining 1 tablespoon of the oil in the same skillet.
- Add the steak in a single layer, working in batches if necessary.
- Season the steaks generously with the salt and the pepper and let sear until the bottom is deeply golden, about 3 minutes.
- Flip, then sear the other side.
- Return the vegetables to the skillet with the steak and stir in the Worcestershire sauce.
- Transfer the skillet from the heat.
- Spread half the hoagie rolls on the bottom of the prepared baking dish, then add in 1/2 of the meat and vegetable mixture.
- Layer 6 slices of the provolone and repeat the layers with the remaining 1/2 of the hoagie rolls and the meat and vegetable mixture.
- Pour the broth over the casserole and top with the remaining 6 slices of the cheese.
- Bake until the cheese is melty, about 15 minutes.
- Garnish with parsley, then serve.
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