I remember the first time I stumbled upon a little hole-in-the-wall deli while wandering through the cobblestone streets of Philadelphia. It was one of those serendipitous moments where you feel like you’ve just uncovered a hidden gem. The tantalizing aroma of sizzling beef and melting cheese wafted through the air, drawing me in like a moth to a flame. As I pushed open the creaky wooden door, I was greeted by the sight of a bustling kitchen, where a seasoned cook was expertly crafting what would soon become one of my most cherished culinary experiences—a Philly cheesesteak.
That first bite was pure magic. The beef was perfectly seasoned, tender, and full of flavor, complemented by the gooey, melted cheese that draped over it like a warm blanket. The peppers and onions added a subtle sweetness and crunch, creating a symphony of flavors that danced on my taste buds. I remember thinking to myself, “This is comfort food at its finest.”
Over the years, I’ve recreated that unforgettable meal in various forms, but my favorite adaptation has to be this Philly Beef and Cheese Casserole. It’s a dish that’s become a staple in our household, especially on those busy weeknights when I want to serve something hearty and satisfying without spending hours in the kitchen.
The beauty of this casserole lies in its simplicity. With just a few ingredients and minimal prep time, you can bring the flavors of Philly right to your dinner table. The combination of tender roast beef, colorful bell peppers, and earthy mushrooms creates a robust base that’s elevated by the richness of provolone and mozzarella cheeses. As the casserole bakes in the oven, the cheese melts and bubbles, forming a golden crust that’s simply irresistible.
Every time I make this dish, it transports me back to that little deli in Philadelphia. It’s more than just a meal; it’s a reminder of the joy of discovering new places and the comfort of recreating those memories at home. Whether you’re a Philly native or just a fan of good food, this casserole is sure to become a beloved recipe in your kitchen too.
Making Philly Beef and Cheese Casserole
Ingredients
- 1 1/2 pounds thinly sliced deli-style roast beef
- 1 small onion, thinly sliced (about 1/2 cup)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 2 tablespoons salted butter
- 8 ounces cremini mushrooms, thinly sliced
- 3 garlic cloves, minced
- 6 slices provolone cheese (about 6 ounces)
- 1 cup shredded mozzarella cheese
Directions
- Start by slicing the tops off the bell peppers, removing the seeds and ribs, and cutting them into thin strips. Set them aside.
- In a large oven-safe skillet or Dutch oven, melt the butter over medium-low heat. Add the sliced onion and minced garlic, cooking until the onion turns translucent and the garlic becomes fragrant, about 7 minutes.
- Add the sliced mushrooms and bell peppers to the skillet. Cook until the mushrooms have released their moisture and the peppers are tender but still slightly crisp, approximately 10 minutes.
- While the vegetables are cooking, preheat your oven to 350°F.
- Stir in the thinly sliced roast beef, ensuring it’s well mixed with the vegetables. If desired, season with salt and pepper. Arrange the provolone cheese slices over the mixture and top with the shredded mozzarella cheese.
- Place the skillet in the preheated oven and bake for 15 minutes. For a golden, bubbly top, switch the oven to broil for the last 2-3 minutes. Serve hot and enjoy!
Storing Suggestion
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in a skillet over medium heat for a few minutes.
Cooking Tips
To enhance the flavors, consider adding a dash of Worcestershire sauce or a sprinkle of red pepper flakes for a bit of heat. If you prefer a milder flavor, you can substitute the provolone with Swiss cheese.
Serving Suggestions
This casserole pairs wonderfully with a side of garlic bread or a fresh green salad. For a complete Philly-inspired meal, serve with crispy French fries or a cold, crisp beer.
Ingredient Substitutions
If you can’t find cremini mushrooms, white button mushrooms will work just as well. For a lower-carb option, consider using a mix of zucchini and eggplant instead of bell peppers.
Seasonal Variations
In the summer, try adding grilled corn kernels or fresh tomatoes for a burst of flavor. In the winter, incorporate hearty vegetables like kale or Brussels sprouts.
Allergen Information
This recipe contains dairy (cheese) and may contain gluten if your deli-style roast beef is not gluten-free. To make it gluten-free, ensure all your ingredients are certified gluten-free, and substitute with dairy-free cheese if needed.
FAQ:
Can I use a different type of cheese?
Yes, you can substitute provolone and mozzarella with other cheeses like cheddar, Swiss, or Monterey Jack to suit your taste.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the casserole up to the baking step and refrigerate it for up to a day. When ready to serve, bake it as directed.
What type of roast beef should I use?
Thinly sliced deli-style roast beef works best for this recipe. You can ask your deli to slice it thinly, or use pre-packaged options.
How can I make this recipe vegetarian?
To make a vegetarian version, substitute the roast beef with thinly sliced portobello mushrooms or a plant-based meat alternative.
Can I freeze leftovers?
Yes, you can freeze the casserole in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
What sides go well with this casserole?
This casserole pairs well with roasted vegetables, a fresh salad, or even a side of mashed potatoes for a comforting meal.
Philly Beef and Cheese Casserole
Ingredients
- 1 1/2 pounds thinly sliced deli-style roast beef
- 1 small onion sliced thin (about 1/2 cup)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 2 tablespoons salted butter
- 8 ounces cremini mushrooms sliced thin
- 3 garlic cloves minced
- 6 slices provolone cheese about 6 ounces
- 1 cup shredded mozzarella cheese
Instructions
- Slice the tops off the bell peppers, remove seeds and ribs, then slice the peppers into thin strips. Set aside.
- Melt the butter in a large, deep ovenproof skillet or Dutch oven over medium-low heat. Add the sliced onion and minced garlic, cooking until the onion becomes translucent and the garlic releases its aroma, about 7 minutes.
- Toss in the sliced mushrooms and bell peppers. Continue cooking until the mushrooms release their moisture and the peppers are tender but still slightly crisp, around 10 minutes.
- Meanwhile, preheat your oven to 350°F.
- Add the thinly sliced roast beef to the skillet, combining it with the cooked vegetables. Season with salt and pepper to taste, if desired. Layer the provolone cheese over the mixture, then sprinkle the shredded mozzarella on top.
- Place the skillet in the oven and bake for 15 minutes. For a golden, bubbly finish, switch the oven to broil for an additional 2-3 minutes. Serve hot and enjoy!
