Description
Philly Cheesesteak Casserole made with tender ribeye steak, egg noodles, sautéed peppers and onions, and melted provolone in a creamy sauce.
Ingredients
Scale
- 5 cups medium egg noodles
- 1 pound pre-shaved ribeye steak or ground beef
- Salt to taste
- 3 tablespoons salted butter
- 1/2 white onion sliced
- 1 green bell pepper sliced
- 1 cup sour cream
- 10.5 ounce can cream of chicken soup or cream of mushroom soup
- 1 cup milk
- 1/2 tablespoon fresh black pepper
- 1 cup freshly grated provolone cheese
Instructions
- Preheat oven to 350°F and cook egg noodles according to package directions then drain.
- Brown the pre-shaved ribeye steak in a skillet over medium heat until fully cooked then remove and set aside.
- Add butter onion and green pepper to the same skillet and cook for about 4 minutes until softened.
- Return the steak to the skillet season with salt and pepper and cook another 4 minutes.
- In a large mixing bowl combine cooked noodles steak onions and peppers.
- In a separate bowl mix sour cream soup milk and black pepper until smooth.
- Pour the sauce over the noodle mixture and stir until evenly coated.
- Transfer the mixture to a greased casserole dish and spread evenly.
- Top with freshly grated provolone cheese.
- Bake uncovered for about 20 minutes until cheese melts and becomes bubbly.
- Allow the casserole to rest for 5 minutes before serving.
Notes
- Do not overcook the noodles before baking because they will continue cooking in the oven.
- Freshly grated provolone melts better than pre-shredded cheese.
- Ground beef can be substituted for ribeye if desired.
- For a lower carb version replace noodles with cauliflower florets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 514
- Sugar: 5
- Sodium: 340
- Fat: 33
- Saturated Fat: 14
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 2
- Protein: 28
- Cholesterol: 95