Introduction to Philly Cheesesteak Casserole
Imagine the rich flavors of a classic Philly cheesesteak transformed into a comforting, oven-baked delight. That’s the essence of Philly Cheesesteak Casserole a dish that marries the iconic taste of Philadelphia’s street food with the homely warmth of a casserole. This culinary creation is not just a meal; it’s an experience, blending tender meat, melted cheese, and savory vegetables in a way that’s both innovative and familiar.
The Origin of Philly Cheesesteak
The story of the Philly cheesesteak is as rich as its flavors. Born in the early 20th century in Philadelphia, this sandwich quickly became a symbol of the city. Pat and Harry Olivieri are often credited with inventing this iconic dish. Originally, the sandwich was just grilled beef and onions, but the cheese was later added, completing the magic trio of ingredients that define a cheesesteak. For those interested in the nuances of beef selection, exploring expert tips on selecting and cooking beef can deepen your appreciation for this key ingredient. This casserole variation is a modern twist, paying homage to the original while adding a layer of comfort-food appeal. It’s a testament to the dish’s versatility and enduring popularity, evolving from street corners to dinner tables across the country.
Beef Selection for Authentic Flavor
The heart of any Philly cheesesteak, traditional or casserole-style, is the beef. Opt for thinly sliced ribeye for its perfect balance of flavor and tenderness. Ribeye holds its own during cooking, ensuring each bite is infused with juicy, meaty goodness. The thin slicing is key; it allows the beef to cook quickly and meld seamlessly with the other ingredients, echoing the essence of the street food original.
Choosing the Right Cheese
Cheese is key for both taste and texture. In a classic Philly cheesesteak, you usually find Provolone or Cheez Whiz. For the casserole, try mixing Provolone, which melts well and is mild, with some sharp Cheddar for extra flavor. This blend gives a creamy, gooey feel and a rich taste that goes great with the beef and onions.
Bread Types: To Bake or Not to Bake
A quintessential question for any Philly cheesesteak variant is the role of bread. In this casserole adaptation, you have two paths: incorporate cubes of a sturdy bread like a baguette directly into the casserole for a built-in carb component, or serve the casserole alongside traditional hoagie rolls or crusty bread. The former option creates a more integrated, spoonable dish, while the latter keeps the bread element distinct, allowing for dipping or sandwich-making at the table. The choice hinges on your desired dining experience.
- 1 lb. thinly sliced beef steak
- 2 tablespoons of olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cups of sliced mushrooms
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded Provolone cheese
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 4 cups of cooked egg noodles