philly cheesesteak casserole

★★★★★ 2
a recipe by
Suzanne Marzano
Toledo, OH

My son asked me to try and come up with a casserole recipe for Philly Cheese Steak because that is one of his favorite sandwiches and I told him I was running out of new Ideas for Casserole Wednesday for him and his family. If you don't know I have the most amazing daughter-in-law who loves when I send over a meal on Wednesdays. Since I came up with a white castle casserole how hard could it be. This became the favorite over the mock pizza casserole from this site. If you're not big on peppers omit. Don't care for onions, use onion powder. Try as written first time , then adjust. Enjoy!

Blue Ribbon Recipe

We used round steak when testing this recipe and it was delicious. It's a great way to serve multiple people a Philly cheesesteak. It's quick and super easy to make. We really love the amount of cheese added... makes this nice and creamy. Yummy!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6 - 8 depending
prep time 30 Min
cook time 50 Min
method Stove Top

Ingredients For philly cheesesteak casserole

  • 2 lb
    thinly sliced beef, marbled is best, I used round steak
  • 2-3 md
    thinly sliced sweet onions, about 5 cups if onion person
  • 1 md
    roasted or grilled red, yellow or orange pepper
  • 4 c
    mozzarella /provolone cheese
  • 2 tube
    refrigerated crescent rolls
  • 4 Tbsp
    butter or oleo
  • 1-2 Tbsp
    house seasoning

How To Make philly cheesesteak casserole

  • 1
    Thinly slice the onions as thin as you can and saute in melted butter until lightly caramelized. REMEMBER LOW AND SLOW. This will take about 32-45 min.
  • 2
    Thinly slice the roasted peppers, if using. Easy roast is 350 for 20 min drizzled in olive oil, then peel or just char on stove top cool and peel.
  • 3
    Thinly slice beef and quickly brown in a little oil just like you were stir frying.
  • 4
    Take rolls out of tube and either streach out or roll out with rolling pin until they fix easily into 9x12 or so lightly greased pan and sprinkle some cheese on bottom, almost half.
  • 5
    Combine meat, onions and peppers (if using) and spread in pan. If you're like me and not sure if casserole will be to dry just sprinkle 1/2 c. beef broth. Top with remaining cheese. Add house seasoning.
  • 6
    Roll out second tube of crescent rolls until thin and cover top of casserole. Use a little I Can't believe it's not butter spray and bake at 350 for about 45 min.
  • 7
    House seasoning from Pauls Deen is a staple in my family. Our recipe differs a little 3/4 c sea salt, 1/4 c restaurant pepper (which is a little coarser) and 1/4 c garlic powder. We add this to everything.