Best Beer Cheese Philly Steak Casserole Recipes

SUNNY'S NORTH PHILLY CHEESESTEAK

Sunny's North Philly Cheesesteak image

Provided by Sunny Anderson

Time 25m

Yield 2 servings

Number Of Ingredients 13

Ingredients

2 cups shredded Cheddar/Jack cheese blend
8 ounces onion and chive-flavored whipped cream cheese
1/2 teaspoon hot Hungarian paprika
8 to 10 ounces beer
Kosher salt and freshly ground black pepper
One 12- to 16-ounce boneless rib-eye, slightly frozen, then very thinly sliced
2 teaspoons seasoning salt
Freshly ground black pepper
2 Italian heroes, split lengthwise but not in half
Mayonnaise, for spreading
Ketchup, for spreading
Pickled jalapenos, for topping
Pickled sweet peppers, for topping

Steps:

For the cheese sauce. In a saucepot on medium heat, add the shredded cheese, cream cheese, paprika, 8 ounces of the beer, a pinch of salt and a few grinds of pepper. Cook, stirring, until melted. Keep warm, adding beer to loosen if needed.
For the beef: On a griddle on high heat, add the beef and as it is cooking, sprinkle with the seasoning salt and black pepper. Cook quickly on high while flipping and allowing all sides to have contact with the griddle, for just a few minutes. Remove to a plate and cover lightly with aluminum foil.
For the sandwich. On the inside of one side of each hero, add mayonnaise. On the other side, spread some ketchup. Add the beef, jalapenos, sweet peppers and cheese sauce. Close it up and go to town!

PHILLY CHEESESTEAK CASSEROLE

Philly Cheesesteak Casserole image

The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake.

Provided by DOUGHCHICK

Categories Main Dish Recipes Casserole Recipes

Time 55m

Yield 10

Number Of Ingredients 13

Ingredients

1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 ½ pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
½ teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Nutrition Facts : Calories 648.5 calories, Carbohydrate 49 g, Cholesterol 103.7 mg, Fat 35.3 g, Fiber 2.7 g, Protein 34.1 g, SaturatedFat 17 g, Sodium 882.2 mg, Sugar 6.3 g