Philly Cheesesteak Casserole
This philly cheesesteak casserole has ground beef, peppers, onion, and provolone held together with an egg and half and half mixture instead of pasta or bread. It bakes in about an hour.
Servings: 6 cups
Calories: 460kcal
Equipment
- 12 inch oven safe skillet (cast iron is great)
Ingredients
- 1 pound ground beef
- 1/2 yellow onion diced
- 1 green bell pepper seeds removed and chopped
- 1 orange bell pepper seeds removed and chopped
- 2 teaspoons Worcestershire sauce
- 2 teaspoons minced garlic
- 1 teaspoon seasoned salt
- 16 slices (12 ounces) provolone cheese, divided
- 3 eggs
- 1/4 cup half and half
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large ovenproof skillet, 10 to 12 inches, add the beef, onion, and peppers. Heat over medium high heat, stirring frequently, until beef is browned and onion and peppers are tender, about 8 to 10 minutes. Drain grease and return mixture to the pan.
- Add Worcestershire sauce, garlic, and seasoned salt and mix well until combined.
- Cut 8 slices of provolone into 1/2 inch pieces and mix into the beef. In a small bowl, combine eggs and half and half and whisk until combined. Pour into the beef mixture and stir well. Spread evenly. Top with the remaining 8 slices of provolone, overlapping to cover the skillet.
- Bake for 30 minutes, or until the top is browned and the cheese is melted. Let stand 5 minutes before serving.
Want a more traditional texture? Swap the ground beef for thin sliced steak (steak umms or sandwich steak work well), cooked the same way. Leftovers also work spooned into a hoagie roll or rolled into a wrap.
Nutrition
Serving: 1cup | Calories: 460kcal