PHILLY CHEESESTEAK CASSEROLE
2-2 ½-pounds steak (any tender cut such as sirloin, strip, ribeye, etc… or even leftover steak, cut into 1- 1 ½” chunks – about 3 cups)
1 tablespoon Montreal steak seasoning
2 tablespoons olive oil
2 large onions, cut into ½” strips
2 medium green peppers, cut into ½” strips
10-ounces mushrooms, sliced
10-12 fresh thyme sprigs, tied together with kitchen string
1 teaspoon salt
1 teaspoon black pepper
¾ cup beef stock
1 large French baguette (9 ounce), cut into 1” cubes
1 ½ cups Jarlsberg or Swiss cheese, shredded
1 ½ cups provolone cheese, shredded
1 ¼ cups heavy cream
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
Season the steaks on both sides with the Montreal steak seasoning and massage into the meat. Heat the olive oil in a large cast iron skillet over medium high heat. Add the seasoned steaks to the smoking hot pan and cook until rare to medium rare (about 120 – 125 degrees), 8-10 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.
Add the onions and peppers to the pan drippings and cook for 5 minutes, stirring frequently, until soft. Add the mushrooms and thyme bundle to the pan and continue cooking, stirring frequently, for another 5-7 minutes until soft, fragrant, and lightly browned. Season with the salt and pepper. Add ½ cup of the beef stock to the pan and cook for one minute, stirring and scraping any brown bits off the bottom of the pan. Remove from heat and add the chopped steak to the pan. Toss to combine.
While the onions and peppers are cooking, place the bread cubes on a baking sheet and toast in the oven for 8-10 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!!!