A baked spin on the Philly cheesesteak, this casserole features garlic Texas toast, seasoned beef, sautéed peppers and onions, and two kinds of cheese, all baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
8 slices frozen Texas toast
1 lb ribeye or sirloin steak, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 tbsp Worcestershire sauce
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
6 slices provolone cheese
1 cup shredded mozzarella cheese
Instructions
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Preheat oven to 375°F.
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Toast Texas toast for 5–7 minutes.
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In a skillet, heat oil and cook steak slices for 3–4 minutes. Remove and set aside.
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Sauté peppers and onions until soft. Add Worcestershire sauce, garlic powder, salt, and pepper. Stir in steak.
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Grease a 9×13 baking dish. Layer the toast across the bottom.
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Spread steak and vegetable mix on top.
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Layer provolone slices, then sprinkle with mozzarella.
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Bake for 20–25 minutes, until cheese is melted and bubbly. Broil for 2–3 minutes for browning if desired.
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Rest for 5 minutes before serving.