Philly Cheese Steak Casserole

Philly Cheese Steak Casserole

Ingredients:

2 tablespoons olive oil

2 green bell peppers, sliced

1 large onion, sliced thin

1 1/2 teaspoons salt

3 1/2 teaspoons garlic powder

2 1/4 teaspoons black pepper

2 pounds rib-eye steak, sliced thin

3/4 loaf Italian bread, cut into 1 inch cubes (about 3/4 pound)

5 tablespoons butter

1/4 cup flour

12 ounces beer

2 teaspoons hot pepper sauce

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

1 1/2 cups milk

1 cup (4 oz) shredded Monterey Jack cheese

1 cup (4 oz) shredded American cheese (I chopped up slices of American cheese)

8 ounces provolone cheese, sliced



Directions:

Preheat oven to 350℉.

Heat 1 tablespoon of the olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.

Pour the remaining tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil. Season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until steak is no longer pink, about 5 minutes. Remove from heat.

Arrange the bread cubes in the bottom of a 9 x 13 inch baking dish. Layer the steak on the bread then top with the pepper and onion mixture. Set aside.

Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, and soy sauce. As the mixture thickens, pour in the milk. Add the Monterey Jack and American cheese; stir until the cheese is melted.

Pour the cheese sauce over the assembled ingredients in the baking pan. Top with provolone cheese slices.

Bake casserole until the provolone cheese melts, about 20 minutes. Drizzle each serving with some hot sauce, if you like.

Serves 8

Philly Cheesesteak Stew

Philly Cheesesteak Stew

Ingredients:

2 pounds beef top round

3/4 tsp salt

3/4 tsp black pepper

5 Tbsp flour, divided

3 Tbsp vegetable oil

4 Tbsp butter, divided

2 onions halved, peeled, and cut into thin half moons

8-10 ounces sliced baby bella mushrooms

3 cloves garlic, chopped

4 cups beef stock

slices provolone cheese

1 bread boule


Directions:

Cut the beef round into very thin slices that are about 1/2 an inch by 2 inches. Cut across the grain.

Spread them out on the cutting board, sprinkle with the salt, black pepper, and 2 of the tablespoons of the flour. Toss together with your hands to make sure all the beef is evenly coated.

In a large soup pot with a heavy-bottom, warm vegetable oil over medium to medium high heat. Add the butter in and swirl to melt. Immediately put in the beef. Don't stir it at this point. Let it cook without disturbing it for 2 minutes. Use a sturdy spoon to stir it and flip the pieces to the best of your ability, cook for 1 more minute, then use a slotted spoon to transfer to a heat safe bowl.

Return the pan to the medium high heat.  There should be a decent amount of fat still in the pan. If there isn't, add another teaspoon of butter or oil and toss in the onions along with a pinch of salt and a pinch of black pepper. Drop the heat to medium low and cook the onions, stirring frequently, until they are soft and golden brown, about 5 minutes.

Stir in the mushrooms with one more pinch of salt and cook for 6 more minutes. Add in the garlic and stir well. When you can smell the garlic, sprinkle the flour over the surface of the onions and mushrooms. Stir well. It should become very pasty. Raise the heat to medium and let the mixture cook for 1 minute, stirring constantly. Pour the beef broth in all at once, stirring constantly, until it is smooth. Raise the heat to medium high and bring to a boil.

Let it boil for 2 minutes before adding in the cooked beef along with any accumulated juices. Drop the heat to LOW, once again, and simmer until the stew is thick and the beef is tender.

Hollow out bread boule and serve soup inside.