Description
A delicious casserole that combines the rich flavors of a classic Philly cheese steak into a comforting dish perfect for weeknight dinners.
Ingredients
Scale
- 1 pound steak (flank steak or sirloin), sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 8 ounces mushrooms, sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked pasta (penne or egg noodles)
- 2 cups shredded provolone cheese
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 350°F (175°C). Prepare your vegetables by slicing the onion, bell pepper, and mushrooms, and slice the steak into thin strips.
- In a skillet over medium heat, add the sliced steak and cook until browned, about 5 minutes. Stir in the onion, bell pepper, and mushrooms. Cook until the vegetables are tender, seasoning with garlic powder, salt, and pepper to taste.
- In a large bowl, combine the cooked pasta with the sautéed steak and vegetable mixture. Pour in the beef broth and Worcestershire sauce, stirring until well mixed and everything is evenly coated.
- Transfer the mixture to a greased baking dish. Sprinkle the top generously with shredded provolone cheese. Bake for 20-25 minutes, or until the cheese has melted and is bubbly and golden.
Notes
For extra flavor, consider marinating the steak in Worcestershire sauce or your favorite steak seasoning before cooking. This casserole also freezes well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg