Description
A hearty casserole version of the classic Philly cheesesteak, layered with tender beef, melted cheese, and savory vegetables.
Ingredients
- 1 lb thinly sliced ribeye steak
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 8 oz mushrooms, sliced
- 2 cups shredded provolone cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups frozen shredded hash browns, thawed
Instructions
- Preheat oven to 375°F (190°C).
- Brown the ribeye in a skillet over medium heat, then remove and set aside.
- In the same skillet, sauté onions, bell peppers, and mushrooms until softened.
- Combine cream of mushroom soup, milk, garlic powder, Worcestershire sauce, salt, and pepper in a bowl.
- Layer hash browns in a greased 9×13-inch baking dish.
- Top with cooked beef, sautéed vegetables, and the soup mixture.
- Sprinkle provolone cheese evenly over the top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
- Substitute shaved steak for ribeye if preferred.
- Add hot peppers for extra spice.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American