Philly Cheese Steak Casserole (Print-Friendly Version)
Ground beef, peppers, onions and Provolone come together in a hearty oven-baked comfort dish.
# What You'll Need:
→ Main Components
01 -
680 g lean ground beef
02 -
2 bell peppers, any color, diced
03 -
0.5 yellow onion, diced
04 -
1 clove garlic, minced
05 -
1 teaspoon seasoned salt
06 -
4 slices Provolone cheese
→ Egg-Cream Mixture
07 -
4 large eggs
08 -
60 ml heavy cream
09 -
1 teaspoon hot sauce (optional)
10 -
1 teaspoon Worcestershire sauce
# How to Make It:
01 -
Preheat oven to 175°C. Coat a 23x23 cm baking dish with non-stick spray to prevent sticking.
02 -
Dice the bell peppers and onion into bite-sized pieces. Mince the garlic clove.
03 -
In a large skillet over medium heat, cook the ground beef until browned and fully crumbled. Drain off any excess fat.
04 -
Add diced bell peppers, onion, and minced garlic to the skillet. Sauté, stirring frequently, until the vegetables are tender.
05 -
Incorporate the seasoned salt and stir well to combine with the beef and vegetable mixture. Adjust seasoning to taste.
06 -
Transfer the beef-vegetable mixture to the prepared baking dish. Evenly layer slices of Provolone cheese on top.
07 -
In a bowl, whisk eggs, heavy cream, hot sauce, and Worcestershire sauce until homogeneous.
08 -
Pour the egg and cream mixture evenly over the beef and cheese. Place the dish in the oven and bake for 20–25 minutes, until eggs are set and cheese is melted and golden.
09 -
Allow to cool slightly before portioning and serving.
# Additional Tips:
01 -
Store leftovers refrigerated in an airtight container for up to 3 days. For a balanced meal, serve with a side salad or crusty bread.