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Philly Cheesesteak Casserole is a delicious and hearty dish that combines shaved steak with a rich, creamy cheese sauce and cream cheese, all without the inclusion of bread. This casserole focuses on the savory flavors of tender shaved steak, complemented by the luxurious and smooth texture of a homemade cheese sauce, which likely involves a blend of melt-friendly cheeses.
8 oz Baby Bella Mushrooms
1 Sweet Onion
2 Green Bell Peppers
2 Garlic Cloves
2 Tbsp Worcestershire Sauce
4 Tbsp Flour
1.5 Pound Shaved Steak
1 Tsp Salt
1 Tsp Black Pepper
Cooking Shaved Steak in Pan: Begin by heating a large skillet or pan over medium-high heat. When the pan is hot, add the shaved steak in batches to avoid overcrowding. Shaved steak, being much thinner than regular steak cuts, requires careful attention to avoid overcooking.
Sear the steak quickly on each side just until it’s browned. This should take only a minute or two per side, depending on the thickness of the slices. The high heat will help in developing a nice sear on the outside while keeping the inside tender and juicy. Unlike thicker cuts, shaved steak doesn’t necessarily require a resting period after cooking, as it’s thin enough to cook evenly and quickly. This quick sear locks in the flavors and ensures that the steak remains the star of your Philly Cheesesteak Casserole recipe.
I got my steak from my local meat shop, Hapanowicz Bros. Meat Market.
After cooking the shaved steak, you can immediately proceed to the next steps of your recipe. Unlike thicker cuts of steak that benefit from resting to redistribute their juices, the thin nature of shaved steak means that it cooks evenly and quickly, retaining its moisture without the need for a resting period. This makes it an ideal choice for dishes where speed and efficiency are key.
The shaved steak, having been seared to just the right level of doneness, is already perfectly tender and flavorful, ready to be combined with the other components of your dish. This immediate transition from pan to dish helps in keeping the cooking process smooth and uninterrupted, ensuring that your casserole is packed with the rich, meaty flavors characteristic of a classic Philly cheesesteak.
While the steak rests, get the veggies ready. Cut onions and bell peppers into thin strips, mushrooms into small chunks, and garlic very finely. These cuts match the steak’s texture and cook evenly. It’s important to have everything prepared before you begin cooking, especially for dishes with several parts.
Use the same pan you cooked the steak in to cook the onions, peppers, and mushrooms. The steak’s leftover bits will flavor the veggies. Cook them on medium heat until they’re soft and lightly browned. This makes the veggies taste stronger and adds to the dish’s flavor. Remember to stir them now and then so they cook evenly and don’t burn.
Introduce the garlic to the pan, cooking it for just a minute until fragrant. Be cautious not to burn the garlic, as it can become bitter.
After cooking the vegetables, pour beef broth into the pan. This broth helps to scrape up the tasty bits stuck to the bottom (called deglazing) and adds a rich, meaty flavor. Let the vegetables and broth simmer for a short time. This blends the flavors and reduces the liquid a bit, making it taste stronger.
Next, mix cream cheese into the vegetable and broth mix. As it melts, the cream cheese will make the broth thicker and cover the veggies in a creamy sauce. This adds a smooth texture and a bit of tang to the dish, complementing the savory taste of the steak and vegetables.
Lastly, add a bit of Worcestershire sauce. This sauce is full of flavor, mixing sweet, sour, and umami tastes that boost the meaty flavor of the dish. It goes well with the creaminess of the cheese and the rich broth, bringing all the elements of the dish together.
Making a great cheese sauce starts with melting butter. Use a medium-sized saucepan and heat the butter gently over medium heat. It’s important to keep the heat right so the butter melts smoothly without browning or burning. This avoids a bitter taste and creates a rich, flavorful foundation for the sauce.
As the butter melts, it changes from solid to a golden liquid, giving off a warm, inviting smell. This step readies the butter for the next ingredients and lets it release its full flavor. This creates a base that smells and tastes great.
Once the butter is completely melted, add flour, an important ingredient for your sauce’s structure. Sprinkle the flour evenly over the butter to mix it well. This is crucial because it affects the sauce’s thickness and stability. The flour works as a thickener, mixing with the butter to create a paste called a roux.
Cook the mixture gently and keep stirring to prevent lumps. This step is key to get rid of the raw, floury taste and to bring out a slightly nutty flavor, which will improve the taste of your sauce.
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This step is where butter and flour become a roux, a strong thickener for many classic sauces. The goal is to cook the roux until it’s the right consistency and color. While stirring the butter and flour, you’ll see it get thicker and form a more unified mixture.
Keep the roux moving in the pan so it cooks evenly and doesn’t burn. The cooking time sets the sauce’s flavor and color. A lighter roux gives a milder flavor and a darker one a richer taste. When the roux is smooth, creamy, and pale golden, it’s ready for the next step.
Adding milk to your roux is a sensitive and important step. Slowly pour in the milk while whisking hard to blend it smoothly with the roux. This gradual addition stops lumps from forming and makes sure the texture is smooth. When the milk mixes with the roux, the sauce will begin to get thicker.
Keep stirring and make sure to get the edges of the pan so all the roux is mixed in. Keep the sauce at a light simmer since too much heat can scorch the milk, changing the sauce’s taste and texture. This step needs patience and care, as the sauce turns into a smooth, creamy mix, the ideal base for the cheese.
With a smooth, thickened base ready, it’s time to turn this into a cheese sauce by adding American cheese. Cut or tear the cheese into smaller pieces for quicker melting. Gently fold the cheese into the warm sauce, allowing it to melt gradually.
The cheese will gradually mix into the sauce, forming a creamy and unified mixture. American cheese is great for this because it melts well and has a mild, creamy taste that enhances the sauce without dominating it. The aim is to get a smooth, evenly melted cheese sauce that’s full of flavor and just the right consistency.
Another alternative is to use cheddar cheese, too.
The last step in making your cheese sauce is seasoning. This is about improving and balancing the flavors. Put in salt and pepper as needed, but remember the cheese is already a bit salty. Mustard powder is a key ingredient that makes a big difference. Even a little bit gives a slight sharpness and complexity to the sauce, making it taste better. It brings in a bit of heat and tanginess, which balances the cheese’s richness and adds depth.
Stir the seasonings well into the sauce, taste testing, and adjusting as necessary, ensuring every spoonful of your cheese sauce is flavorful and delicious.
After your steak and vegetable mixture is ready, it’s time to assemble the casserole. Preheat your oven to 375, then, transfer the steak mixture into a large baking dish, spreading it evenly.
Now, pour the homemade cheese sauce over the steak mixture (or ground beef mixture if you opted to use that instead). The sauce covers the steak and gets into all the parts, making sure every bite is creamy. Its smooth and rich taste brings all the elements of the casserole together.
Now, top the casserole with roughly 6 slices of provolone cheese. Provolone melts well and has a mild, slightly tangy taste, making it perfect. Lay the slices on top to cover the casserole. This adds cheesy flavor and creates a golden, slightly crispy top layer when baked.
The final step is in the oven. Bake the casserole until the cheese melts and the top turns golden brown, showing it’s ready. Baking blends the flavors and gives a contrast of textures, from creamy inside to crispy, cheesy top. When it’s out of the oven, let it sit for a few minutes. This resting time helps it settle and makes serving easier.
Alternatively, you can utilize an oven safe skillet, eliminating the need to transfer the steak mixture into a separate dish.
Plate a portion of the casserole and add a sprinkle of fresh parsley for a delightful keto-friendly take on a simple casserole inspired by Philly cheesesteak. Additionally, consider trying an alternative version of this recipe using lean ground beef instead of shaved steak for another straightforward and satisfying casserole option.
Should you not be concerned about counting carbs and have a craving for bread, consider using this casserole mixture as a filling for a hoagie. This can transform it into a truly substantial Philly cheesesteak sandwich, which I personally believe is a great idea.
Enjoy!
Show Setting, Philadelphia.
The Philly cheesesteak sandwich is said to have originated in Philadelphia, Pennsylvania in the 1930s. According to legend, a South Philly hot dog vendor named Pat Olivieri came up with the idea for the sandwich after grilling up some thin-sliced beef and putting it on a long roll. A taxi driver who smelled the sandwich asked for one of his own, and soon after, Olivieri began serving the sandwich to taxi drivers and other customers.
Over time, the sandwich grew in popularity and became a staple of Philly culture, known for its delicious combination of thin-sliced beef, melted cheese, and a long, crusty roll. Today, the Philly cheesesteak is considered a classic American sandwich and is enjoyed by people all over the world.
