Beer Cheese Philly Steak Casserole
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Onion (sliced thin)1 tsp
Salt1 tsp
Garlic Powder1.5 tsps
Ground Black Pepper5 tbsps
Butter1 cup
Flour12 fluid ounce
Beer (can or bottle)2 tsps
Hot Pepper Sauce1 tsp
Dried Parsley1 tsp
Onion Powder1 tsp
Paprika1 tsp
Worcestershire Sauce1 tsp
Soy Sauce1.5 cups
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside
3
Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes
4
Remove from heat immediately
5
Arrange the bread cubes in the bottom of a 9x13 dish
6
Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside
7
Melt the butter in a saucepan
8
Whisk in the flour to make a paste
9
Pour in the beer, whisking continually until there are no lumps
10
Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir
11
As the mixture thickens, pour in the milk
12
Add the Monterey Jack cheese and American cheese; stir until the cheese is melted
13
Pour the mixture over the assembled ingredients in the 9x13 pan
14
Top with provolone cheese slices
15
Bake in preheated oven until the provolone cheese melts, about 20 minutes