Philly Cheesesteak Casserole
- 4 tablespoons olive oil, divided
- 1 pound ground beef
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, stemmed and chopped
- 1 yellow onion, chopped
- 8 ounces cremini mushrooms, trimmed and chopped
- 8 ounces cream cheese, at room temperature
- 6 ounces sliced provolone cheese, divided
- 1 hoagie roll, cut into 1- inch cubes
- Preheat the oven to a 375°F. Grease the bottom of and 8 x 8-inch casserole dish with 1 table spoon of olive oil.
- Ina a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the ground beef, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cook the beef until browned, 5 to 6 minutes, breaking it apart with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked beef unto a large bowl and set aside. Don’t wipe out the skillet.
- In the same skillet ser over medium-high heat, heat one tablespoon olive oil. Add the peppers, onions, and salt and ¼ teaspoon black pepper. Sauté for 8 to 10 minutes until the vegetables release most of their liquid and evenly brown.
- Make the filling, add the cooked veggies and cream cheese tot the bowl of beef.
- Take half of the provolone cheese slices, stack them on top of each other on a cutting board and use a chief’s knife to cut it into small pieces. Add it to bowl with the veggies and beef. Stir well until combined. Transfer the mixture into the prepared casserole dish.
- Lay the remaining sliced provolone cheese on and even layer on top.
- In a large bowl, toss the cubed bread with remaining 2 tablespoons olive oil. Evenly sprinkle it over the casserole.
- Bake the casserole for 25 to 30 minutes until the cheese is bubbly and the croutons are browned on top. Remove it from the oven and let it cool briefly on your counter. Serve it warm.