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Savory Loaded Philly Cheesesteak Casserole Recipe with Crispy Onions

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A hearty and easy casserole that captures the essence of a Philly cheesesteak with tender steak, melty cheese, sautéed peppers and onions, topped with crispy fried onions for a perfect crunch.

Ingredients

Scale
  • 1 lb thinly sliced ribeye steak or sirloin
  • 2 medium green bell peppers, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup thinly sliced onions (yellow or white), separated into rings
  • 1/2 cup all-purpose flour (or gluten-free flour for GF option)
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Vegetable oil, for frying (can substitute with avocado oil)

Instructions

  1. Prepare the crispy onions: Heat about 1 inch of vegetable oil in a deep pan over medium-high heat until it reaches 350°F (175°C). Toss the thinly sliced onions with flour, smoked paprika, and a pinch of salt in a bowl, coating evenly.
  2. Fry the onions in small batches, stirring gently, until golden brown and crispy—about 2-3 minutes per batch. Transfer the onions to a paper towel-lined plate and set aside. Do not overcrowd the pan.
  3. Sauté the steak and veggies: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer, season lightly with salt and pepper, and cook for 2-3 minutes until browned but not overcooked. Remove steak and set aside.
  4. In the same skillet, add sliced bell peppers and onions. Cook, stirring occasionally, until softened and slightly caramelized—about 7-8 minutes. Add minced garlic in the last minute to prevent burning.
  5. Return the steak to the skillet with the peppers and onions. Stir in Worcestershire sauce and adjust seasoning with salt and pepper. Cook for another 1-2 minutes, then remove from heat.
  6. Mix the creamy base: In a mixing bowl, combine mayonnaise, sour cream, shredded provolone, and mozzarella. Stir until well blended.
  7. Assemble the casserole: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread half of the steak and pepper mixture evenly. Dollop half of the cheese mixture over it, then repeat with remaining steak and cheese layers.
  8. Bake uncovered for 20-25 minutes until cheese is bubbly and golden on top. In the last 5 minutes, sprinkle crispy onions evenly over the casserole and return to oven to meld without losing crunch.
  9. Remove from oven and let rest for 5 minutes before serving.

Notes

Do not overcrowd the pan when frying onions to keep them crispy. Let the casserole rest 5 minutes before serving for easier slicing. For extra gooeyness, reserve some cheese to sprinkle over onions before final bake. Use a kitchen thermometer to maintain oil temperature at 350°F for frying. Can be made ahead and refrigerated; add crispy onions just before baking.

Nutrition

Keywords: Philly cheesesteak casserole, loaded casserole, crispy onions, easy dinner, weeknight meal, comfort food, steak casserole

Find it online: https://breezybake.com/savory-loaded-philly-cheesesteak-casserole-recipe-with-crispy-onions-easy-and-delicious/