Philly Cheesesteak Casserole
While Philadelphians debate where to ﬁnd the best cheesesteak in their city, I am popping my casserole version of the legendary sandwich in the oven! With thinly sliced steak, peppers, and cheese folded into a toasted hoagie, this casserole is a fun way to replicate the original.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6-8 1x
- Category: Entrées
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 4 garlic cloves, minced
- 1 1/2 pounds beef steak, thinly sliced
- 1 cup red wine
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Sriracha
- 1 tablespoon ground ginger
- 2 cups provolone cheese, sliced
- Hoagie rolls, for serving
- Preheat the oven to 400 degrees F and lightly coat a 9 × 13-inch baking dish with cooking spray.
- In a large saucepan heat the olive oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until soft, about 5 minutes.
- Add beef steak and stir, breaking up and browning. Cook until the beef turns brown. Drain any remaining grease.
- Add the wine, ketchup, soy sauce, Worcestershire sauce, Sriracha, and ginger to the saucepan and stir to combine. Simmer for 5 minutes.
- Pour the mixture into the baking dish and top with the cheese.
- Bake for 20 minutes, until the cheese is melted. Serve hot with the hoagie rolls.
Keywords: cheesesteak, casserole, philly cheesesteak