Beer Cheese Philly Steak Casserole

Beer Cheese Philly Steak Casserole

Ingredients

1 h 30 m

  • 1-1/2 teaspoons olive oil
  • 1 green bell peppers, sliced
  • 1/2 large onion, sliced thin
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1-1/2 teaspoons olive oil
  • 1 pound rib-eye steak, sliced thin
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 3/8 loaf Italian bread, cut into 1 inch cubes
  • 2 tablespoons and 1-1/2 teaspoons butter
  • 2 tablespoons flour
    • 1/2 (12 fluid ounce) can or bottle beer
    • 1 teaspoon hot pepper sauce
    • 3/4 teaspoon ground black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon paprika
    • 1/4 teaspoon Worcestershire sauce
    • 1/4 teaspoon soy sauce
    • 3/4 cup milk
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup shredded American cheese
    • 1/4 pound provolone cheese, sliced

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven until the provolone cheese melts, about 20 minutes

~ by accordingtoleanne on September 5, 2015.

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