Beer Cheese Philly Steak Casserole

A hearty and delicious dish to make for the family when you need a quick, easy, and tasty meal that will please everyone in your house. This casserole is made with beef Philly steak, beer cheese sauce, onions and peppers then topped with crushed chips. The perfect game day food!

prep: 40 mins cook: 50 mins total: 90 mins Servings: 8 Yield: 8 servings

Ingredients:

8 ounces provolone cheese, sliced

½ teaspoon garlic powder

½ teaspoon Worcestershire sauce

½ teaspoon salt

½ teaspoon salt

1 ½ teaspoons ground black pepper

2 teaspoons hot pepper sauce

1 (12 fluid ounce) can or bottle beer

½ teaspoon soy sauce

2 green bell peppers, sliced

1 tablespoon olive oil

½ teaspoon paprika

1 teaspoon dried parsley

2 pounds rib-eye steak, sliced thin

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon garlic powder

¾ loaf Italian bread, cut into 1-inch cubes

¼ teaspoon ground black pepper

1 large onion, sliced thin

1 cup shredded Monterey Jack cheese

1 cup shredded American cheese

1 ½ cups milk

¼ cup flour

½ teaspoon salt

1 tablespoon olive oil

5 tablespoons butter

¼ teaspoon ground black pepper

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.

Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.

Arrange the bread cubes in the bottom of a 9×13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.

Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9×13 pan. Top with provolone cheese slices.

Bake in preheated oven until the provolone cheese melts, about 20 minutes.

Nutrition Facts:

Per Serving: 693 calories; protein 34.8g; carbohydrates 43.5g; fat 40.6g; cholesterol 108.7mg; sodium 1497.3mg.

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