Recipe By RckyMntnPrncs
Published Jun 8th
Prep 40m Cook 50m Additional - Ready In 1h 30m
Servings 8 servings Calories 693.2

I was watching a cooking show about Philly Cheesesteaks and figured I could do them as a casserole. So, here it is. My boyfriend loves it! It takes a little time but is well worth it.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 2 green bell peppers, sliced
  • 1 large onion, sliced thin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 pounds rib-eye steak, sliced thin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¾ loaf Italian bread, cut into 1-inch cubes
  • 5 tablespoons butter
  • ¼ cup flour
  • 1 (12 fluid ounce) can or bottle beer
  • 2 teaspoons hot pepper sauce
  • 1 ½ teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon soy sauce
  • 1 ½ cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded American cheese
  • 8 ounces provolone cheese, sliced

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. 4 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.
  5. 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 9x13 pan. Top with provolone cheese slices.
  6. 6 Bake in preheated oven until the provolone cheese melts, about 20 minutes.

Nutrition Facts

  • Calories 693.2
  • Carbohydrate 43.5 g
  • Cholesterol 108.7 mg
  • Fat 40.6 g
  • Fiber 2.9 g
  • Protein 34.8 g
  • Saturated Fat 20.8 g
  • Sodium 1497.3 mg
  • Sugar 4.8 g


  1. I rated this recipe based on the confidence that it would be wonderful if made as written. I made it with frozen Philly steaks which I'm sure affected the quality slightly. (Next time I would cook the steaks as directed on the package in a skillet instead of heating them along with the spices and - Read more ...
  2. We didn't like it at all. Don't know if I fixed it wrong probably did. Didn't like the consistency of it.
  3. This has a really nice flavor and I liked it better reheated. I think this would be a good recipe to make the night before so all the flavors can blend before baking. There is a strong beer flavor to it so I recommend using half the beer and drinking the other half while you - Read more ...
  4. Super yum! BAsed on what others said, I used 1 box Stove Top stuffing on the bottom by soaking the bread stuff and forming into a thin crust. I then put it under the broiler for 2 minutes to firm & crisp. No beer either, used drippings from the beef and beef broth, as suggested - Read more ...
  5. Wow! My teenage son is the pickiest eater and loved this dish. I used artisan bread cut it into cubes sprayed the cubes with butter flavored oil and sprinkled garlic powder over it all. I then baked the cubes for about 20 minutes. I didn't have green peppers so I used red and I'm glad - Read more ...
  6. This was between 3 and 4 stars for me. I think it's a great recipe but I didn't expect it to taste so much like beer. I think if I make this again I'd maybe use beef boullion or cook some of the alcohol out of the beer. It was just too overpowering for me - Read more ...
  7. Wow this was good...a little rich but good! I don't have beer so I used beef broth laced with a little red wine vinegar for a little tang. Other than that no changes. I only gave four stars because the bread was a little weird. Maybe next time I will toast it or something. I - Read more ...
  8. What a great idea! the sauce is so good. I used red, yellow, and orange peppers instead of green. I also only used monterey and cheddar cheese.
  9. I added some fresh mushrooms and garlic to the recipe. It turned out great. I will be making this again soon.

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