I feel like it is often hard to take an appetizing picture of a casserole, but hopefully I’ve managed to do this one a bit of justice! This recipe hit my to-make list fairly quickly after I found it, which isn’t always the case.
To be honest, it wasn’t quite as good as I’d hoped it was going to be, but I think the fault on that is my own. The original recipe called for 5 cups of egg noodles, but I used a 12 ounce bag, which measured out to be a little more than 6 cups. Because of that, I think I didn’t quite have enough sauce for the amount of pasta I had. In the future, I’d probably use the same amount of pasta, but bump up the amount of milk and cheese a tad to compensate.
The other change I made was using ground beef, where the original recipe called for cube steak. That might be more authentic to a Philly Cheese Steak, but my cube steak went bad before I had a chance to make this recipe. Using the 90/10 ground beef that I had also brought the calorie count down a little more from what I had estimated using the cube steak, so I’m satisfied with that! As usual, I used frozen, diced peppers and onions, and just cooked them along with the ground beef.
All in all, it was a good recipe that I will likely make again with just a few tweaks to the sauce level. I shared a portion with one of my coworkers who gave it a thumbs up! If you make this, I’d love to hear what you thought, or any changes you made!
Philly Cheese Steak Casserole
Adapted from: Of The Hearth
1 green bell pepper, thinly sliced
1 large onion, thinly sliced
5 cups egg noodles
1 pound ground beef
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup shredded cheddar cheese
6 slices provolone cheese (I used 8 slices to cover the top of a 13×9 pan)
Preheat the oven to 350°F.
Begin preparing the egg noodles according to package directions. In a skillet, cook the ground beef, peppers and onion until the meat is browned and the vegetables are soft.
When the egg noodles are done cooking and have been drained, combine them with the steak, peppers, and onion in a greased 3-quart casserole dish, or 13×9 pan.
Melt the butter in a saucepan over low heat. Whisk in the flour to make a paste. Pour in the milk, whisking constantly. Stir in the garlic, Worcestershire sauce, pepper, parsley, onion powder, salt, paprika, and cheddar cheese. Slowly increase the heat to medium, stirring constantly until the mixture becomes thick and smooth. Stir the mixture into the ingredients in the casserole dish. Top with the provolone cheese slices.
Bake for 20 minutes or until the provolone cheese melts.