Philly Cheesesteak Casserole (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 pounds lean ground beef
02 -
1 green bell pepper, chopped
03 -
1 sweet yellow onion, chopped
04 -
6 ounce provolone cheese, thinly sliced
05 -
4 ounce cream cheese, softened
06 -
2 tablespoon milk
→ Seasonings
07 -
1½ teaspoon garlic powder
08 -
1½ teaspoon salt
09 -
½ teaspoon ground pepper
10 -
½ teaspoon onion powder
→ Garnish
11 -
Fresh parsley, chopped
# Steps to Follow:
01 -
In a large skillet over high heat, brown the ground beef, onions, and bell pepper until the beef is cooked through and the onions and peppers are soft. Drain the fat and juices from the meat.
02 -
Dice 4 oz (about 2/3) of the provolone cheese. Mix the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt and pepper into the ground beef mixture.
03 -
Transfer to a casserole dish and cover the top of the meat mixture with the remaining thinly sliced provolone cheese.
04 -
Bake at 350˚F for 10-15 minutes, or until the cheese is melted. Optional: turn the oven to broil for 2-3 minutes or until the cheese gets slightly browned and bubbly on top. Watch carefully so as not to burn the cheese!
05 -
Garnish with freshly chopped parsley if desired. Serve warm.
# Additional Notes:
01 -
You can use either 80% lean or 93% lean ground beef, however since there is so much fat in the cheese, 93% lean is recommended.
02 -
Low fat cream cheese can be substituted if preferred, but avoid fat free as it doesn't melt properly.
03 -
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month.
04 -
This casserole can be frozen before or after cooking and stored for up to 6 months.
05 -
To reheat, use microwave in 30 second increments, or cover with foil and place in the oven.