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Philly Cheesesteak Casserole

Source of Recipe

From "Family Favorite Casserole Recipes" by Addie Gundry


Recipe Introduction

"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."

List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ 1 onion, diced
â—¦ 1 green bell pepper, sliced
â—¦ 1 red bell pepper, sliced
â—¦ 1 orange bell pepper, sliced
â—¦ 4 cloves garlic, minced
â—¦ 1 ½ pounds beef steak, thinly sliced
â—¦ 1 cup red wine
â—¦ ½ cup ketchup
â—¦ ¼ cup soy sauce
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 1 tablespoon Sriracha
â—¦ 1 tablespoon ground ginger
â—¦ 2 cups provolone cheese, sliced
â—¦ Hoagie rolls, for serving


Recipe

Preheat the oven to 400° F and lightly coat a 9 x 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 bubbling. Serve hot with the hoagie rolls.

Serves 6 to 8