PHILLY CHEESESTEAK CASSEROLE

PHILLY CHEESESTEAK CASSEROLE

 

2 – 2 ½ lbs. steak (any tender cut such as sirloin, strip, ribeye, etc… or even leftover steak, cut into 1- 1 ½” chunks – about 3 cups)

1 Tbs. Montreal steak seasoning

2 Tbs. olive oil

2 large onions, cut into ½” strips

2 medium green peppers, cut into ½” strips

10 oz. mushrooms, sliced

1 tsp. salt

1 tsp. black pepper

¾ cup beef stock

1 large French baguette (9 oz.), cut into 1” cubes

1 ½ cups Jarlsberg or Swiss cheese, shredded

1 ½ cups provolone cheese, shredded

1 ¼ cups heavy cream

2 Tbs. Dijon mustard

1 Tbs. Worcestershire sauce

 

 

Season your steaks on both sides with the Montreal steak seasoning and massage into the meat.  Either heat your grill to medium high or heat a cast iron pan over medium high heat.  Add the seasoned steaks to the very hot grill or smoking hot pan and cook until rare to medium rare (about 120 – 125 degrees), 5-7 minutes per side depending on thickness. Note the steak will cook again in the casserole so you do not want to overcook initially.  Set aside and let rest for at least 15 minutes.  Cut into 1 – 1 ½” chunks.

 

Heat olive oil in a large deep skillet over medium high heat.  Add the onions and peppers and cook for 5 minutes, stirring frequently. Add the mushrooms to the pan and continue cooking for another 10 minutes until soft, fragrant, and lightly browned. Season with the salt and pepper. 

 

Add the chopped steak to the pan and ½ cup of the beef stock.  Cook for 1 more minute, stirring and scraping any brown bits off the bottom of the pan.  Remove from heat.

 

Place the bread cubes on a baking sheet and toast in the oven for 10 minutes at 350 degrees until lightly toasted.  

 

Spray a 9” x 13” pan with non-stick spray and spread the bread cubes evenly in the bottom.  Top evenly with the steak and pepper mixture including the juices in the pan.

 

Evenly spread the Swiss over the top, followed by the provolone.

 

Preheat oven to 375 degrees.

 

Combine the cream, mustard, Worcestershire, and remaining ¼ cup beef stock in a large jar and shake to combine (or combine in small bowl and whisk).  Pour evenly over the casserole just before putting in the oven.

 

Bake for 30-40 minutes until bubbly and browned.  Put on your stretchy sweatpants and DEVOUR!!!

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