This is the ultimate casserole to entertain with. I will often make a batch and then dump it into a crock pot so that people can come and make a sandwich at their own will. For bigger parties I will make a double batch and do the same thing. There is never hardly anything left over. If there is, they keep nicely in the fridge and rewarm in the microwave perfectly. Check out what they are saying about this recipe over at Recipe Lion:
“This is so good! I love Philly Cheesesteak. So this was perfect for me to try.”
If you love the classic sandwich, you won’t be able to get enough of this casserole.
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, sliced
1 red bell peppers, sliced
1 orange bell pepper, sliced
4 garlic cloves, minced
1 pound beef steak, thinly sliced
1 cup Sutter Home red wine
1 cup La Choy soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Sriracha sauce
1 tablespoon ground ginger
2 cups Kraft provolone cheese, sliced
Hoagie rolls, for serving
Preheat the oven to 400°F and lightly coat a 9 x 13-inch baking dish with cooking spray.
In a large saucepan, heat the oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until soft, about 5 minutes.
Add beef steak and stir, breaking up and browning. Cook until the beef turns brown. Drain any remaining grease.
Add the wine, ketchup, soy sauce, Worcestershire sauce, Sriracha sauce, and ginger to the saucepan and stir to combine. Simmer for 5 minutes.
Pour the mixture into the baking dish and top with the cheese.
Bake for 20 minutes, until the cheese is bubbling. Serve hot with the hoagie rolls.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Mozzarella cheese can be used in place of he provolone.
Thanks again to Recipe Lion for this quality recipe.