Philly Cheesesteak Casserole
This Philly cheesesteak casserole is super rich, creamy, and cheesy! Naturally gluten-free, egg-free, and easy to make dairy-free.
Servings: 6
Ingredients
- 2 pounds steak
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1 green bell pepper sliced
- 1 cup white onion sliced
- 2 cloves garlic minced
- 1/2 cup cream cheese softened
- 1/2 cup heavy cream room temperature
- 1 tablespoon gluten-free Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F. Season the steaks with kosher salt and freshly ground black pepper.
- In a large skillet, heat the canola oil over high heat until it starts smoking. Add the seasoned steaks and cook for 2-3 minutes per side, then set aside and let rest for 5 minutes. Then slice the steaks into thin strips.
- In the same skillet, sauté the sliced green bell pepper and white onion over medium heat until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute.
- Reduce heat to medium. Add the cream cheese, heavy cream, and Worcestershire sauce to the skillet. Stir until the cream cheese is melted and everything is well combined.
- Return the sliced steaks to the skillet, mixing well with the creamy vegetable mixture.
- Transfer the mixture into a greased baking dish, spreading it evenly. Sprinkle the shredded cheddar and mozzarella cheese over the top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy your meal!
Notes
- I recommend bringing the steaks to room temperature for at least 30 minutes before searing them. This will help them cook more evenly.
- Slice the steak against the grain for the most tender bite.
- Bring the cream cheese and cream to room temperature, and add them slowly to the hot casserole. This will prevent curdling.
- You can prepare the casserole up to the point of baking and refrigerate it covered for up to 24 hours. You might need to add a few extra minutes to the baking time if you're baking it straight from the refrigerator.
- For extra crispy cheese, place the casserole under the broiler for a few minutes at the end of baking.
- To store: Wrap the casserole dish or place portions in airtight containers in the refrigerator for up to 3 days.
- To freeze: Wrap the casserole with plastic wrap and aluminum foil and freeze for up to 3 months.
- Mama says, "Always check your labels!"
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 7g | Protein: 41g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 616mg | Potassium: 579mg | Fiber: 1g | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 19mg | Calcium: 283mg | Iron: 3mg