As the weather begins warming up, I tend to crave cool foods like salads and chicken wraps instead of the warm soups and casseroles I crave during the winter. However, I decided to include a couple soups and casseroles on our spring menu. Here’s one of those casseroles. It’s particularly delicious!
Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 5 cups egg noodles (precooked measure)
- 1 pound cube steak (or steak of your choice), cut into bite-size pieces
- Dash of salt and pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 cup shredded cheddar cheese
- 6 slices provolone cheese
Instructions
Preheat the oven to 350°F. Heat the olive oil in a skillet over medium-low heat. Add the bell pepper and onion; cook until soft. Set aside.
Begin preparing the egg noodles according to package directions. Place the meat in the skillet you used to cook the pepper and onion. Season it with salt and pepper. Cook over medium heat until it is no longer pink.
When the egg noodles are done cooking and have been drained, combine them with the steak, peppers, and onion in a greased 3-quart casserole dish.
Melt the butter in a saucepan over low heat. Whisk in the flour to make a paste. Pour in the milk, whisking constantly. Stir in the garlic, Worcestershire sauce, pepper, parsley, onion powder, salt, paprika, and cheddar cheese. Slowly increase the heat to medium, stirring constantly until the mixture becomes thick and smooth. Stir the mixture into the ingredients in the casserole dish. Top with the provolone cheese slices.
Bake for 20 minutes or until the provolone cheese melts. Yield: 6 servings.
Notes
If a casserole is cheesy and creamy, then it tends to be a favorite in my house. This one definitely fits that bill! I made it with cube steak because I found it on sale, but you can use any sort of steak you prefer (you could even make it with ground beef). One drawback to this recipe is that it uses several dishes to prepare. One of these days I may try to prepare it as a skillet dish instead of a casserole to cut down on this.
The ingredients for this dish cost $10.51, which is $1.75 per serving. We serve it with a veggie on the side (usually carrots), so this increases the cost to $1.92 per serving. Considering that this dish contains both beef and cheese, this is very affordable. It’s so rich and tasty that it’s worth it!
Shared on the following link-ups:
Whatever Goes Wednesday, Frugal Crafty Home, Making Your Home Sing, Best of the Weekend, Weekend Potluck & Creativity Unleashed.
Yum! We love philly cheesesteaks, so I know that this casserole would be a huge hit. Thanks for sharing! Pinned!
You’ll definitely enjoy this one! 🙂
Do you cook 5 cups of dried noodles, or 5 cups of cooked noodles? Five cups of dried pasta seems like a lot. I can’t wait to try this recipe!
Hi Deanne,
I measured out 5 cups of dried noodles. They are egg noodles, so they don’t expand the way pastas like traditional spaghetti or macaroni do.
This recipe would taste just fine if prepared with other types of noodles, but I’d definitely cut back the amount because they expand when cooked.
My fussy-eater men love steak and they love cheese. Seems like a winner to me. Cost is right, too..:-) Saved this one.
I hope they like it! It’s definitely hearty.
OHMYGOODNESS! My hubby will fall in love with me all over again when I make this special dish for him…YUM! Thanks so very much for sharing at Weekend Potluck. Please come back soon.
It is yummy! Enjoy!
I love philly cheese steaks so will definitely have to try this recipe thanks for sharing visiting from frugal crafty home have a great week.
I hope you enjoy it!
Yum! This cheesesteak casserole looks so tasty! I especially love that the sauce is homemade! Pinning it to try soon:) Hope you have a good week.
found at whatever goes wed.
I imagine it could be made with a sauce based on condensed cream of mushroom soup or a processed cheese product, but I much prefer homemade. Thanks for visiting!
Oh my! This dish looks mighty tasty. Congrats on having it receive the most clicks at our Weekend Potluck party last week. Stop by when you can and check it out. YAY You! =) http://www.thebetterbaker.blogspot.com/2014/04/chicken-pillows-extraordinaire-weekend.html
Awesome! Thanks for letting me know. 🙂
Thanks for sharing Shannon……this really sounds good…..only thing missing for me is fresh mushrooms….only because I like mushrooms on my Philly Cheese Steak…..will try soon…..Thanks again.
I think you’re right, Linda. Mushrooms would be a great touch.
I made this for dinner tonight…FABULOUS! I had to stop myself from eating it for fear I would get sick from inhaling it! What a terrific recipe, thank you so much for sharing it!
P.S. I got this from the Weekend Potluck
I’m so glad you enjoyed it!
What a wonderful recipe. Made this tonight for my partner and me…wow! This is a great way to use leftover steak, which has always been a challenge. All I did different was to add some fresh chopped mushrooms. Delightful, thank you!
Hi Kevin,
Wonderful! I’m so glad you liked it. Mushrooms are a perfect addition.
Kevin, did you precook/sauté the mushrooms with the onion and pepper? Or did you put them fresh into the casserole to bake?
As a girl who grew up in Philly and has had and made plenty of cheese steaks (the Philly way, of course…), this has got to be one of the most dead on recipes I’ve ever seen. Cannot wait to make it later this week! Thanks soooo much for creating and sharing. 🙂
You’re welcome! I hope you enjoy it!
Hey there, Shannon! I made this tonight, had it pinned on my dinner board for a while.
We LOVED it! I marinated the steak overnight in a garlic/soy marinade. I added extra cheese to the sauce and the casserole came out a little TOO cheesy! All over the table were strings of cheese. The cheesier, the better, I say! I have added it to my “Dinner rotation” Pinterest board. I make a side dish and a main dish once a week from that board. This is a main dish I will be making at least once a month, a staple in our home! Thanks for the great dish, Shannon!
Hi Kat,
I’m so glad to hear this! I bet it was great with marinated steak. I hope you continue to enjoy it. 🙂
I made this tonight and we all LOVED it. Exciting flavor, VERY good and popular. I will add this to our regulars. I used 2 pounds of ground meat, cut down amount of pasta, used the cheese that I had on hand and it was awesome.
Hi Alicia,
Fantastic! I’m so glad you tried it and enjoyed it. I bet it would be great with extra meat (my husband would especially appreciate this).
Thanks for sharing that it was a success and about how you customized it.
i made this and it was soooooooo good i fried peppers,mushrooms,onion and garlic together yummm
Hi Lori,
I’m so glad you enjoyed it! Thanks for letting us know.
I am definately adding you to my blog roll–so many wonderful recipe ideas.
Thanks, Evelyn! I’m glad they look good to you.