Philly Cheesesteak Casserole (Print Version)
# Ingredients:
→ Tenderizing Marinade
01 -
2 tablespoons red wine vinegar
02 -
2 tablespoons Worcestershire sauce
03 -
1 teaspoon baking soda
04 -
4 garlic cloves, minced and divided
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon dried thyme
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
2 cups water
→ Main Casserole
10 -
2 lbs flank steak, sliced paper-thin against grain
11 -
2 tablespoons salted butter, divided
12 -
1 tablespoon vegetable oil
13 -
1 red bell pepper, sliced
14 -
1 green bell pepper, sliced
15 -
1 cup white onion, sliced
16 -
4 oz cream cheese, cubed and softened
17 -
1/2 cup heavy cream
18 -
1 cup shredded monterey jack cheese
19 -
6 slices provolone cheese
20 -
Fresh parsley for garnish
# Instructions:
01 -
In a large bowl, whisk together red wine vinegar, Worcestershire sauce, baking soda, half the minced garlic, onion powder, thyme, salt, pepper, and water until well combined.
02 -
Using a sharp knife, slice the flank steak as thin as possible against the grain, no thicker than 1/8 inch. Add sliced steak to marinade and let sit for 15-30 minutes. This step is crucial for tender meat.
03 -
While steak marinates, slice bell peppers and onion. Grate the jack cheese and let cream cheese come to room temperature. Preheat oven to 400°F.
04 -
Heat 1 tablespoon butter and oil in a large skillet over medium heat. Drain marinade from steak and discard liquid. Cook steak in batches to avoid overcrowding, browning on all sides. Don't worry about foaming from the baking soda - it's normal. Remove cooked steak and set aside.
05 -
Add remaining butter to the same skillet. Cook bell peppers and onions until softened, about 5 minutes. Add remaining minced garlic and cook 1 minute more until fragrant.
06 -
Add cubed cream cheese and heavy cream to the vegetables. Stir until cream cheese melts completely. Bring to a gentle simmer, then stir in shredded jack cheese until smooth and melted. Remove from heat.
07 -
Return cooked steak to the skillet and mix thoroughly with the cheese sauce. Transfer mixture to a greased casserole dish and top with provolone slices. Bake 15 minutes until cheese is melted and golden brown. Garnish with chopped parsley before serving.
# Notes:
01 -
The baking soda marinade is key - it tenderizes the meat in just 15 minutes
02 -
Slice steak against the grain for maximum tenderness
03 -
This casserole can be assembled ahead and refrigerated before baking
04 -
Don't skip marinating time even though it's short - it makes a huge difference