Beer Cheese Philly Steak Casserole Food

PHILLY CHEESE STEAK CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
• Dice the peppers and onions into bite-sized pieces. Mince the garlic.
• Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.
• When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit.
• Drain grease from the skillet and pour mixture into the prepared baking dish.
• Tear the cheese into small pieces and place over the beef mixture.
• Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.
• Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.
• Let sit 5 minutes before slicing and serving.

PHILLY CHEESE STEAK CASSEROLE

Steps:

• Prep: chop onions, peppers, and garlic.
• shred the cheese, set aside 1/4
• Boil the pasta until just al dente.
• In a separate pot, pour the cream and whisk in 3/4 of the cheese until smooth.
• In a large skillet, brown the ground sirloin and add the onions, peppers, and garlic.
• In an oven safe, large baking dish, combine the pasta, cheese sauce, and ground sirloin and vegetables.
• Cover with the rest of the cheese and top with pieces of butter.
• Let bake at 400 degrees until cheese is melted and light brown.

PHILLY CHEESESTEAK CASSEROLE

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Place in even layer in 2-qt. casserole sprayed with cooking spray; top with layers of onions, crumbled meat and peppers.
• Bake 20 min.
• Top with VELVEETA. Bake 15 min. or until VELVEETA is melted and biscuits are golden brown.

BEER CHEESE PHILLY STEAK CASSEROLE

Steps:

• 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 9x13 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 9x13 pan. Top with provolone cheese slices.
• Bake in preheated oven until the provolone cheese melts, about 20 minutes.