As a native of Southwest Philadelphia, Bryan has always known the best spots to get the best-tasting, authentic Philly cheesesteaks when we go back to his hometown (and NO - we don’t go to Pat’s or Geno’s).
Naturally, we have tried to find ways to make that yummy filling at home without the bun. I started out trying a cheesesteak casserole in the Crock Pot, but it always ended up really watery and pretty bland. Bryan always asked for it, but I hated making it and hated the way it tasted. So, I challenged Bryan to come up with a way to make a skillet casserole, since he loves his cast iron skillet so much. And eureka! He has come up with a clear winner!
We have tried this casserole with both fresh, shaved steak and frozen Steakums, and the recipe works great with both. My personal preference is the Steakums because they have a higher fat content and a more authentic taste, but they require an extra step during preparation because you have to drain the oodles of excess grease. So worth it, though!
Motown Philly Cheesesteak Casserole
2 green bell peppers, chopped
1 onion, chopped
2 Tbsp butter
2 lbs shaved steak (fresh or frozen)
4 Tbsp cream cheese
12 slices provolone cheese
- Preheat oven to 350F.
- Melt butter in frying pan. Add chopped peppers and onions. Sauté until soft.
In separate cast iron skillet, sauté steak until cooked through. If using frozen Steakums, drain excess grease from pan.
Add peppers and onions to cooked steak. Stir until combined. Add cream cheese. Stir until melted. Top with provolone cheese.
Bake in oven for 5-8 minutes, or until cheese is melted.