Wednesday, November 4, 2015

Philly Cheese Steak Casserole

So…..we meet again…. ;-) This is another of my original recipes that had been rolling around in my head for a while until I finally made it. It was delicious the first time and equally as heavenly the second time when I tweaked and perfected it. One thing you can count on with me is that I will not release a recipe on TMMF until I’m satisfied with it. Sometimes that can mean making it twice, or sometimes it can mean making it four or five times.

With this recipe, I was trying to create a casserole based on the all-time favorite Philly Cheese Steak sub. I wanted it to be loaded with delicious peppers and onions, have a creamy, cheesy sauce, and be easy to make. While this recipe does take a little more time than most of the ones I share, they are all easy steps, and the best part: you use ONE pan to do all the prep work! That means one pan to clean. You are welcome. ;-)

So, let’s get cooking!

Set a pot of water to boil for the pasta and when it’s done, drain.

Meanwhile, sauté the frozen shaved steak in a large skillet until cooked through, stirring and separating as necessary. When done, set aside in a bowl.

And while those two things are working out on the stove, mince the garlic. Slice the onions by cutting the onion in half, then place it cut side down, and slice. Cut the slices into thirds: simply hold the sliced half onion together and make 3 quick cuts.

Slice the peppers and then cut each slice into thirds or halves, depending on how long they are. What you want is pieces about an inch long. I loved using red, orange, and yellow bell peppers for this to make the color really stand out.

Now, in the same skillet you cooked the steak in, sauté the onions, peppers, and minced garlic. No need to clean it, just go ahead and use it. If you have some grease left from the steak, great. If not, use the 1 Tbl of oil. Only cook the veggies until al dente, about 4-5 minutes, stirring frequently. Set aside in a bowl when done.

And in the same pan, pour in the cream of mushroom soup and milk, mixing thoroughly. Cook on medium heat to help blend. Add the salt and pepper, then the cream cheese, cut into chunks, whisking frequently to melt and blend in.

While that’s cooking, you can place the pasta in a large baking pan, and add the cooked veggies.

Mix in the cooked shaved steak.

Turn the heat off for the sauce, and whisk in the mozzarella until thoroughly melted. You just know this is going to be good, don’t you?

Mix the sauce into the pasta mixture in the baking dish.

Next, in the same skillet, which you will wipe out easily with a paper towel, melt the butter and add the panko bread crumbs, browning. If you want to do it quicker, turn the heat up higher, but don’t walk away, and stir continuously. If you step away, they can burn *very* easily.

Place the round slices of provolone cheese on top of the casserole. There were ten slices (I think, haha) in the package I bought, so I laid four end to end on each side, then cut the last two to fill in the middle.

Top with the browned panko crumbs.

Bake in a 350° oven for 30 minutes. Omgoodness, can you see how bubbly and yummy it looks?? And when you dish it up, look at the cheesy strings from the mozzarella!

Now, serve and listen to the moans of gastric delight. Enjoy! ~TMMF

Philly Cheese Steak Casserole

See the sauciness and the colorful veggies?
12 oz rotini
1 green bell pepper
1 red bell pepper
   (or a combo of red, yellow, etc)
1 Vidalia onion
1 lg clove garlic
1 14 oz pk frozen shaved steak
1 Tbl oil
1 10 ¾ oz can cream of mushroom soup
2 soup cans milk
8 oz cream cheese
1 c mozzarella
1 8 oz pk provolone cheese
1 tsp salt
¾ tsp black pepper
1 Tbl butter
1 c Panko bread crumbs

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