Sometimes our family gets sick of chicken and broccoli. Those seem like the famous healthy foods and make it to our table often. Not this week! We are happy to be enjoying a wonderful meal that we used to love on our carb loaded french bread. Not anymore! Tonight we are enjoying this Philly Cheesesteak Pepper Casserole and we hope you enjoy it also!
Philly Cheesesteak Pepper Casserole
This recipe is a great one to make this week and load it up in your freezer. In fact, don’t just make ONE but stock up and use my freezer meal theory to save your dinner time! This meal is again easy and fast. You can definitely make four of these in less than an hour. Use one for dinner and freeze the other three for another night!
To make this wonderful deliciousness (is that a word.. it is now) just clean up and cut your peppers into bite size pieces. As you cut them cover the bottom of your greased 9×13 pan with the peppers. After the peppers are in the pans, heat your butter, garlic, onions, and mushrooms until the onions are transparent. This takes about 20-30 minutes. While the onions are cooking, cover your peppers with 8 slices of cheese. After the onions are ready, load this warm treat over the cheese. Layer the roast beef over the onions and cover with the last 8 pieces of cheese.
You can stop here and freeze this recipe if you are stocking your freezer. When you are ready to cook these from the freezer just thaw and bake at 350 for 40-50 minutes.
Printable Recipe
Philly Cheesesteak Pepper Casserole
Ingredients
- 4 Peppers I like to use a variety of colors
- 16 Slices of Provolone Cheese
- 1 lb Thinly sliced Roast Beef
- 2 Sweet Yellow Onions
- 6 oz Canned Mushrooms Drained
- 1 t Minced Garlic
- 2 T Butter
Instructions
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Wash, chop, and seed your peppers into bite sized pieces.
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As you cut these into bite-size pieces, cover the bottom of your greased 9x13 pan with them.
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Saute your onions and mushroom with the garlic and butter until onions are transparent.
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While the onions are cooking cover the peppers with 8 pieces of the provolone cheese.
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When the onion and mushrooms are done layer them over the cheese.
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Next cover with the roast beef and the last 8 pieces of cheese.
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Bake at 350 for 40-50 minutes. Enjoy!!
Freezer meals
For more great meals that you can stock your freezer with check out my freezer meal menu. If you are wondering more about the Trim Healthy Mama lifestyle you can find my tips and tricks here!
We made this last night – it was delicious – but waterier (is that a word?) than I expected. I think we’re going to serve it on a low carb tortilla next time – it was yummy, but needed something to hold it all together. (And I might cut up the roast beef as well, it was hard to eat in giant slabs unless you put it on bread or something…)
Thanks for the update! I agree that cutting up the roast beef will definitely help. I appreciate that advice because that would help me too! Not sure what would make it watery. Did you eat it after freezing? If you did I usually try to drain off any excess water after something is frozen?? Maybe that would help? BUT it would be awesome on a tortilla shell!
Try cooking the peppers with the onions. They probably released. A lot of water.
Does it make 1 pan?
Yes this only makes one pan so you would need quadruple it if you are using it for your freezer cooking for the week!