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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Grab a slice of Philly Cheese Steak pizza!
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy.
See how to make a Cheddar cheese spread with a unique flat-beer finish.