Last night I went crazy. I experimented with dinner and didn’t use a family recipe, and didn’t look on Pinterest for a meal. I made my own! So here we go, here is the recipe for my all new Philly Cheesesteak casserole
- Deli sliced meat. I used Pastrami because it was on sale, but you could also use roast beef.
- Au Jus Gravy Mix
- Mushrooms, Sliced
- Bell Peppers
- Provolone Cheese
- Rice (This is optional and a different flavor could be used. I used the Rice Sides Mushroom flavor and it was delicious!)
Preheat the oven to 350 degrees
First, start cooking the gravy. That takes the longest. Cook the gravy according to the package, but add a little bit of flour to the mix to make it thicker. You don’t want it super runny. I put about 2TBS, and it could’ve probably used a little bit more. I also added a tiny bit of butter to this to make the flavor a little richer, but that’s completely optional.
When the gravy is completely mixed, add the mushrooms while it’s still heating up. This allows the mushrooms to marinate in the gravy adding even more flavor!
While the gravy is cooking, start chopping the onions and the bell peppers. I diced them and that seemed to work the best so you didn’t have huge chunks of pepper or onion. Put them all in a large mixing bowl together.
Side note: You can add other veggies to this mix. Red bell peppers would also be really great, this is just all I had last night.
Next cut up the meat. I just took the package and diced it leaving me with little strips of meat which ended up being perfect size. (Sorry, I forgot to take a picture of this!). Add the meat to the bowl with the veggies.
By now the gravy should be heated up and the mushrooms marinated. Take them off the stove and pour it into the bowl with the meat and the veggies. Mix everything up and then pour the contents into an 11×13 pan.
Take the provolone cheese and lay across the top of the meat, veggies and gravy. It took me the whole pack of provolone cheese to cover the dish.
Bake uncovered at 350 degrees for 8-10 minutes. Really just enough for the cheese to melt and drip down into the casserole.
While it’s in the oven, start your rice. Cook according to package.
When it comes out, it should look like the inside of a delicious philly cheese steak sandwich! (Without all the carbs of the bread!)
To serve, place the rice in the bottom of the bowl and put a heaping scoop of this deliciousness on top. I added just a little salt and pepper to mine, but I like a lot of seasoning. It was so good! And it got a thumbs up from the husband too!