Recipe by RckyMntnPrncs
"I was watching a cooking show about Philly Cheesesteaks and figured I could do them as a casserole. So, here it is. My boyfriend loves it! It takes a little time but is well worth it."
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green bell peppers, sliced
onion, sliced thin
ground black pepper
rib-eye steak, sliced thin
Italian bread, cut into 1 inch cubes
1 (12 fluid ounce) can or bottle
hot pepper sauce
1 1/2 teaspoons
ground black pepper
1 1/2 cups
shredded Monterey Jack cheese
shredded American cheese
provolone cheese, sliced
Wow, this was good...a little rich, but good! I don't have beer, so I used beef broth laced with a little red wine vinegar for a little tang. Other than that, no changes. I only gave four stars because the bread was a little weird. Maybe next time I will toast it or something. I know a cheesesteak doesn't have toasted bread, but it's also not swimming in cheese sauce. It made the bread a little doughy. Leftovers this morning are not quite as good as the dish was for dinner last night, so I would recommend trying to consume it all in one fell swoop. A great recipe, though. Definitely worth trying and possibly making again! Thanks!
We didn't like it at all. Don't know if I fixed it wrong, probably did. Didn't like the consistency of it.
I added some fresh mushrooms and garlic to the recipe. It turned out great. I will be making this again soon.
Super yum! BAsed on what others said, I used 1 box Stove Top stuffing on the bottom by soaking the bread stuff and forming into a thin crust. I then put it under the broiler for 2 minutes to firm & crisp. No beer either, used drippings from the beef and beef broth, as suggested also. Due to the Stuffing, I lessened all spices, especially salt. I know I tweeked it a bit, but this recipe is AWESOME.
This was between 3 and 4 stars for me. I think it's a great recipe, but I didn't expect it to taste so much like beer. I think if I make this again, I'd maybe use beef boullion or cook some of the alcohol out of the beer. It was just too overpowering for me since I wanted to taste Philly cheese steak, not beer. But, in general I think it's a great idea for a casserole and everything else about it was good!
I rated this recipe based on the confidence that it would be wonderful if made as written. I made it with frozen Philly steaks, which I'm sure affected the quality slightly. (Next time I would cook the steaks as directed on the package, in a skillet, instead of heating them along with the spices and broth.)Not having beer, I used beef broth and a little balsamic vinegar. The only reason I gave it a 4 was because my hubby thought the bread on the bottom was too soggy, but our preferences differ on this point. The cheese on top gave it a great texture to balance the soggy bread, in my opinion. Thanks for a great idea!
What a great idea!
the sauce is so good.
I used red, yellow, and orange peppers instead of green.
I also only used monterey and cheddar cheese.
This has a really nice flavor and I liked it better reheated. I think this would be a good recipe to make the night before, so all the flavors can blend before baking. There is a strong beer flavor to it, so I recommend using half the beer and drinking the other half while you cook!
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Cheese Philly Steak Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 366
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