Description
A cozy, crowd-pleasing casserole combining the classic flavors of a Philly cheesesteak in a warm, sliceable dish perfect for chilly nights.
Ingredients
- 1½ pounds thinly sliced halal beef, trimmed and cut into bite-sized pieces
- 1 large onion, thinly sliced
- 2 bell peppers (one green, one red), thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups shredded provolone cheese, divided
- 1 cup shredded cheddar or American cheese
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 (16-ounce) package refrigerated biscuit dough, torn into pieces (or 4 cups cubed day-old bread)
- Optional: sliced mushrooms, hot sauce, or chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Sauté onions and peppers in a skillet with olive oil until soft and caramelized, about 8–10 minutes. Add garlic for the last minute, then remove from skillet.
- Brown the beef in the same skillet, seasoning with smoked paprika, onion powder, salt, and pepper. Drain excess liquid.
- Make the cheese sauce by melting butter, whisking in flour, then gradually adding milk until thickened. Stir in provolone and cheddar until smooth.
- Layer half of the biscuit pieces in the dish, followed by half the beef, half the sautéed vegetables, and half the cheese sauce. Repeat layers and top with remaining provolone.
- Bake covered loosely with foil for 20 minutes, then remove foil and bake an additional 10–15 minutes until golden.
- Rest for 5–10 minutes, then garnish and serve.
Notes
For gluten-free variations, use gluten-free biscuit dough and flour. For a vegetarian option, replace beef with sautéed mushrooms and tofu.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American