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Philly Cheesesteak Casserole

This Philly Cheesesteak Casserole transforms the classic sandwich into a comforting baked dish. It features tender sirloin steak, sautéed onions and bell peppers, and egg noodles, all bound in a savory beef-Dijon sauce and topped with melted cheese, baked to golden perfection.
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Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2320.6 kcal

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 13x9-inch Baking Dish
  • 1 Whisk
  • 1 Cutting Board and Chef's Knife

Ingredients
  

Main

  • 3 cups uncooked dumpling or wide egg noodles 6 oz
  • 1 lb beef boneless sirloin steak about 3/4 inch thick
  • 1/4 teaspoon pepper
  • 2 medium onions chopped (1 cup)
  • 1 small green bell pepper chopped (1/2 cup)
  • 1 3/4 cups Progresso™ beef flavored broth from 32-oz carton
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 cup fat-free half-and-half
  • 1 tablespoon Dijon mustard
  • 3/4 cup shredded reduced-fat Cheddar cheese 3 oz

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 13x9-inch baking dish.
  • Cook egg noodles according to package directions until al dente; drain and set aside.
  • Cut sirloin steak into thin, bite-sized pieces. Season with pepper. Chop onions and bell pepper.
  • In a large skillet, brown the seasoned steak over medium-high heat. Remove beef from skillet and set aside, reserving any drippings.
  • Add chopped onions and bell pepper to the same skillet and sauté until tender-crisp, about 5-7 minutes.
  • In a medium bowl, whisk together the beef broth and flour until smooth. Stir in the fat-free half-and-half and Dijon mustard.
  • Return the browned steak to the skillet with the vegetables. Pour the broth mixture over the steak and vegetables. Bring to a simmer, stirring constantly, until thickened.
  • Stir in the cooked noodles. Transfer the entire mixture to the prepared baking dish.
  • Sprinkle the shredded reduced-fat Cheddar cheese evenly over the top of the casserole.
  • Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand 5 minutes before serving.

Notes

For optimal flavor, thinly slice the sirloin steak and sear it in a very hot skillet until well-browned before removing; this builds a crucial fond. Ensure your onions are deeply caramelized for sweetness, but keep bell peppers slightly tender-crisp for texture. Cook noodles al dente as they will finish cooking in the casserole. For an authentic cheesesteak taste, substitute or combine the Cheddar with sharp provolone or a good quality American cheese for superior melt and creaminess. A splash of Worcestershire sauce in the beef broth can amplify umami. Always taste and adjust seasoning.