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Philly Cheese Steak Casserole


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Rate this recipe 4.5/5 (6 Votes)
Philly Cheese Steak Casserole 1 Picture


  • 1 1/2 cups uncooked wide egg noodles, cook as directed on pkg + drain
  • 1/2 lb beef boneless sirloin steak, about 3/4-inch thick
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 small green bell pepper, chopped (1/4 cup)
  • 3/4 cups Progresso beef flavored broth (from 32-oz carton)
  • 2 tablespoons all-purpose flour
  • 1/4 cup half-and-half
  • 2 teaspoons Dijon mustard
  • 1/3 cup shredded Cheddar cheese


Servings 2


Step 1

Heat oven to 350°F. Spray an 8-inch square glass baking dish with cooking spray. Remove fat from beef. Cut beef into ¾-inch pieces. Heat a 10-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted and casserole is bubbly.

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