Steak, Potatoes and Cheese... now those are definitely some ingredients that my husband and son adore. I love that this casserole because it comes together really easily and is served out of one baking dish. This Philly Cheese Steak and Potato Casserole is so hearty that your hungry guys and gals will fill up with a smile.
I had my two men running to the table before I could even say dinner was ready. They could smell the sauteing beef, peppers and onions and started asking me when dinner was ready from that moment until the food was on the table. I knew I was onto something good from all that enthusiasm.
So, how did I think up this casserole? It's easy... I forgot I already made my steak and cheese subs for the blog when I bought shaved beef and peppers to make some steak and cheese subs for the blog. You have to pardon my lapse in memory, I have almost 1500 recipes here and I truly forget some of the dishes I have made before.
So a thought about it for a while (I usually day dream about recipes while I am doing dishes or laundry) and I decided beef and potatoes always go well together so I would incorporate some potatoes to the dish instead sub rolls. I had no idea how it would turn out, but I am so glad I took the chance and gave it a try. I am not much of a meat and potatoes girl.. I'm more a rice and curry girl, but my daughter and I loved this dish as much as the two boys in our house.
My son actually said it's the best dish ever. I guess this mom deserves a big pat on the back. Maybe, it's good that I sometimes forget what I cook for the blog and have to make a new game plan. Challenging myself in the kitchen keeps my cooking chops sharp.
Philly Steak and Cheese Potato Casserole
Recipe by Ramona from Kitchen Simmer
8-9 large boiling potatoes
2 Tbs butter
salt and black pepper
Steak and Pepper Layer:
16oz shaved lean beef
1/2 each of a large red, green and yellow bell pepper sliced
1 large onion sliced
1 Tbs Worcestershire sauce
1/2 tsp garlic powder
red chili flakes to taste
salt and black pepper as needed for dish
16oz grated cheddar cheese
2 Tbs butter or margarine
1 Tbs flour
1/2 cup sour cream
1 cup milk
salt and black pepper
1/4 tsp garlic powder
Step 1: Peel, cut and boil potatoes until they are tender enough to smash. Drain and place back into pot. Smash with potato masher and season with butter, salt (lightly) and black pepper. * Note: Season potatoes lightly with salt because cheese sauce will also season them with salt.
Step 2: Heat a large skillet with 2 Tbs canola oil. When oil is very hot add the beef. Saute with salt, black pepper, red chili flakes and garlic powder. When the beef is half way cooked, add the sliced peppers and onions. Then add the Worcestershire sauce. Taste and set aside until later.
Step 3: In a pan, stir together butter and flour over medium heat. When flour cooks for a minute, slowly add the milk and whisk or stir until a thick milk mixture forms with no lumps. Then add sour cream and grated cheese and stir for several minutes until cheese sauce forms. Season with black pepper, salt and a little garlic powder.
First butter casserole dish. Then fill the base with a layer of seasoned smashed potatoes. Take a fork and make and "rake" or make crevices for the cheese to drizzle into the potato. Then pour the 3/4 of the cheese sauce over the potatoes.
Next layer with the steak, onion and peppers. Make sure to cover the entire casserole from end to end.
Then dollop the remaining cheese sauce over the casserole. Tip: If the cheese sauce has cooked down and congealed a bit, just put int over a low heat to warm up. Then place casserole in a 375 degree oven and bake for 20-25 minutes. Heat hot out of the oven. Enjoy. Serves 6-8
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