Philly Beef and Cheese Casserole
Enjoy the flavors of Philly with this easy, cheesy beef casserole that's perfect for busy weeknights!
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!