Cheesesteak Casserole
Cheesesteak Casserole
September and October are filled with fairs and festivals! I love how the smell of food just lingers in the air as soon as you arrive at one of these events. My go-to choice is usually pizza and some sort of fried dessert like Fried Oreos or a yummy funnel cake. My husband, on the other hand, usually heads straight for the cheesesteak line. He loves to get his cheesesteaks loaded with peppers, onions, mushrooms and lots of mayonnaise. In fact, there’s normally a glob of mayo running down his hand once he’s finished. Isn’t it so funny how when you are in the dating stage, men try to be so neat and proper and actually use napkins? And then once you get married you look at your man sitting across from you with mayo running down his arm, wondering if he should have been born in the caveman era. It’s okay though, I still love him!
In fact, my love for him is what inspired this recipe. I wanted to make him a warm meal that made him feel like he was gobbling down one of those yummy cheesesteaks from the fair. My son and I don’t care for peppers and onions, so it will be grilled cheese for us on the nights that I make this. When I made my recipes, especially ones with ingredients that I don’t particularly care for, I always hand it out to neighbors, friends, and family. So far, everyone who had tried this has said that it is delicious! My friend Courtney said, “It’s like a cheesesteak in a bowl!” Another friend said, “Yes, Kyle [her husband] really liked that too! And he’s sort of picky!.” Sounds like this recipe is a winner!
This recipe is a version of a deconstructed cheesesteak from the fair. It has all of the components of a cheesesteak, right down to the goopy mayonnaise. The Italian hoagie roll is replaced with noodles and grilled mushrooms with cream of mushroom soup. If you wanted, you could definitely add some sautéed mushrooms to this. I would cook the onions and peppers until they were almost translucent, and then throw the mushrooms in and sauté them for a few minutes before adding the cheesesteak. You will still need to add the cream of mushroom soup as this adds the creaminess to the dish. If you left it out, your casserole will probably be dry and your noodles may get hard. I also cooked the noodles in beef broth which adds an amazing depth of flavor and makes your noodles not taste bland. I hope you enjoy this recipe!
This recipe is a version of a deconstructed cheesesteak from the fair. It has all of the component of a cheesesteak, right down to the goopy mayonnaise. The Italian hoagie roll is replaced with noodles and grilled mushrooms with cream of mushroom soup. If you wanted, you could definitely add some sautéed mushrooms to this. I would cook the onions and peppers until they were almost translucent, and then throw the mushrooms in and sauté them for a few minutes before adding the cheeseteak. You will still need to add the cream of mushroom soup as this adds the creaminess to the dish. If you left it out, your casserole will probably be dry and your noodles may get hard. I also cooked the noodles in beef broth which adds an amazing depth of flavor and makes your noodles not taste bland. I hope you enjoy this recipe!
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Ingredients
- 32 oz. Beef Broth
- water
- 12 oz. Ribbon noodles
- 2 Tbsp. butter
- 1/2 onion (sliced thin )
- 1 small pepper (sliced )
- 7 minute steaks
- 1 1/2 tsp. Steak Seasoning ( we like Montreal Brand)
- Salt & Pepper to taste
- Garlic Powder to taste
- 1/2 C. Mayo
- 2 10.5 oz. cans Cream of Mushroom
- 1 C. Mozzarella Cheese (divided)
- Foil
Ingredients
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Instructions
- In a large stock pot, add entire carton of beef broth. Continue filling the pot with water until you have enough to boil the noddles. Bring to a boil and cook noodles as directed using the recommended lower cook time for al dente noodles. (Since the noodles will be baked, you want to ensure that you do not overcook the noodles. Cooking the noodles at the lower al dente cooking time will prevent the noodles from getting soggy once they are baked) Reserve one ladle full of water and broth mixture used to cook the noodles. Drain the rest. Add noodles to a 13x9 casserole dish and set aside. Add 2 tablespoons of butter to a frying pan and sauté the peppers and onions. Add the reserved water and broth mixture and continue cooking until translucent. Tear up 7-minute steaks and add directly to frying pan. Cook until browned. Add steak seasoning, salt, pepper, and garlic powder. Stir. Continue cooking for 30 seconds. Pour steak mixture on top of the noodles. Add mayonnaise and cream of mushroom soup. Mix directly in the pan. Add 1/2 cup of cheese. Cover with foil and bake at 350 degrees for 20 minutes. Take out of the oven add the other 1/2 cup of cheese and bake uncovered for an additional 10 minutes.
