I've never been to Philly...maybe someday....but I sure do like
their sandwiches. I figured if their sandwiches were good, then a
casserole would be, too! I love making casseroles because they feed lots
of people, make great leftovers and are wonderful for IT Guy's lunch!
Have I told you that he'll eat almost anything and not complain? I love
that! This casserole is easy to throw together and did I mention it's
delicious? No? Well, it is!
Philly Cheese Steak Casserole
1 pound ground beef
2 8-ounce containers Crescent Rolls
8 - 10 Provolone slices
1 tablespoon butter
1 tablespoon flour
2 cups whole milk
1 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 large or two small bell peppers ~ sliced
1 large onion ~ sliced
Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray.
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the milk, and cook until thickened, about 4 to 5 minutes.
Remove from the heat and whisk in the cheeses until combined.
Season with the salt and pepper. Set aside.
Press one container of Crescent rolls in the bottom of the pan, pressing seams of dough together.
In a large skillet, brown the ground beef until done.
Sprinkle ground beef over dough in the casserole dish.
Pour the cheese sauce over the meat.
In the same skillet you browned the meat in, saute the onions and bell peppers until the onions have caramelized.
Spread the onions and peppers on top of the cheese sauce.
Place enough Provolone slices on top of the veggies to cover.
Place the remaining container of Crescent rolls on top of the cheese, pressing seams together.
Brush with an egg wash, if desired.
Bake for 30 - 40 minutes, until golden brown on top. Allow to sit for 10 minutes before serving.
Philly Cheese Steak Casserole
1 pound ground beef
2 8-ounce containers Crescent Rolls
8 - 10 Provolone slices
1 tablespoon butter
1 tablespoon flour
2 cups whole milk
1 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 large or two small bell peppers ~ sliced
1 large onion ~ sliced
Preheat oven to 350 degrees. Spray 9x13 inch pan with cooking spray.
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the milk, and cook until thickened, about 4 to 5 minutes.
Remove from the heat and whisk in the cheeses until combined.
Season with the salt and pepper. Set aside.
Press one container of Crescent rolls in the bottom of the pan, pressing seams of dough together.
In a large skillet, brown the ground beef until done.
Sprinkle ground beef over dough in the casserole dish.
Pour the cheese sauce over the meat.
In the same skillet you browned the meat in, saute the onions and bell peppers until the onions have caramelized.
Spread the onions and peppers on top of the cheese sauce.
Place enough Provolone slices on top of the veggies to cover.
Place the remaining container of Crescent rolls on top of the cheese, pressing seams together.
Brush with an egg wash, if desired.
Bake for 30 - 40 minutes, until golden brown on top. Allow to sit for 10 minutes before serving.
The ingredients.
Melt the butter then add
the flour then the milk.
When it's thickened, add the cheeses.
Set aside.
Press one package of dough into the pan.
Brown the ground beef then sprinkle
it on top of the dough. Then pour the
cheese sauce over that.
Slice the onions and peppers.....
...then saute them until the onions
are browned. Then spread them
over the meat/cheese in the pan.
Don't forget to put slices of Provolone
on top of the veggies in the pan. I did it,
but forgot the picture! Oopsie! Add the
remaining package of dough on top of
the sliced Provolone, making sure to
seal the seams. Brush with an egg
wash if you want.
Then bake it up!
So delicious!!
