PHILLY CHEESESTEAK CASSEROLE
This Philly Cheesesteak Casserole recipe is filled with egg noodles, sliced ribeye steak, peppers and onions all coated in a creamy sauce.
Philly Cheesesteak Casserole
Brandie @ The Country Cook
medium egg noodles
thinly sliced ribeye steak
salt and pepper, to taste
can cream of chicken soup (or cream of mushroom)
fresh black pepper
freshly grated provolone cheese
Preheat oven to 350f degrees. Cook noodles per instructions on bag.
While the noodles are cooking, brown and cook sliced ribeye in a skllet. Once cooked, remove beef and set aside.
In the same pan (without draining) add butter, onion, and green pepper and cook over medium heat for 4 minutes.
Add cooked steak back to the pan and season mixture with salt and pepper, to taste. Then cook an additional 4 minutes on medium heat.
Add cooked noodles and meat/green pepper/onion mix into a 1-quart casserole dish
In a bowl, mix sour cream, soup, milk, and pepper until combined.
Pour this mixture into the casserole dish and stir everything together to evenly coat.
Top the casserole with freshly grated Provolone cheese.
Bake, uncovered, for about 20 minutes (or until cheese is melted and bubbly.)
Let cool for 5 minutes and enjoy!
Some grocery stores now carry thinly shaved steak already packaged and ready to go. This will save you some prep time if you can find it.
Sliced cooked chicken can be substituted for the beef.
Want the full Philly cheesesteak experience? Try adding some Cheez Whiz to the cream mixture!
Freshly grated provolone cheese works so well in this recipe; however, you can certainly use pre-shredded or even slices of provolone to top this casserole.
No-yolk egg noodles can be substituted.
Cream of mushroom soup can be substituted for the cream of chicken.
Plain Greek yogurt can be substituted for the sour cream.
Recipe courtesy of www.thecountrycook.net