Philly Cheesesteak Casserole

• 1 ½ pounds thinly sliced ribeye steak
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup beef broth
• 2 cups shredded provolone cheese
• 6 ounces sliced mushrooms
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces egg noodles, cooked
• 1 ½ cups marinara sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add steak, onions, bell pepper, and mushrooms. Season with salt and pepper. Cook until steak is browned and vegetables are softened.
3. 3 Add garlic and cook for another minute.
4. 4 Stir in beef broth and oregano, then simmer for 5 minutes.
5. 5 In a greased 9x13 inch baking dish, layer half of the cooked egg noodles.
6. 6 Pour the steak and vegetable mixture over the noodles.
7. 7 Spread marinara sauce evenly on top.
8. 8 Cover with provolone cheese, then top with remaining noodles.
9. 9 Bake uncovered for 30 minutes.
10. 10 Remove from oven, sprinkle mozzarella cheese on top, and bake for an additional 5 minutes until cheese is bubbly and golden.

Nutrition

Tips

• For a richer flavor, use homemade beef broth.
• Substitute egg noodles with your favorite pasta if desired.
• This casserole tastes even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a side of crispy French fries or a fresh garden salad.
• Pair with a cold beer for a classic Philly experience.

FAQ