Philadelphia Freedom This Is A Great Cheese Steak Casserole!

When my brother first moved into his very own house after college, he invited everyone over for a dinner. I had to show up for this, because I didn’t even know that he could cook! This I simply had to see for myself. That, and I wanted to share in his excitement on the purchase of his new home. The house was really nice. I was kind of surprised he picked it out all by himself. My brother was never super independent growing up. It seemed as though Mom or Dad always had to help him a long in just about any and every aspect. Going away to school must have helped him learn a thing or two.

For dinner, he put down a casserole covered in some ooey gooey cheese that looked amazing. My first question was where he got a casserole dish,and my second was how he learned how to make one. He told me that he found the recipe online on Group Recipes, and it’s the first one he made.

If there’s one thing I can say about that it’s the next time I’m having a dinner party, he can come over and do the cooking! I guess he paid more attention to mom in the kitchen than what we thought!

This is a great casserole that’s fun to entertain with as well. Not many times in my life have I gone to someone’s house and had a Philly cheese steak casserole served to me. Zero times in fact that has happened. I usually don’t like to serve casseroles at dinner parties because they don’t seem fancy enough, but this one is so good it doesn’t have to look fancy. Plated up with a nice garden salad and some fresh homemade bread, it’s better than going out to a restaurant to eat I think. The bill is a whole lot cheaper than going out to eat too, and that’s something I can get on board with!


(6 oz) wide egg noodles

1-1/2 lb. beef, boneless sirloin steak, about 3/4 inch thick

1/2 teaspoon McCormick’s pepper

2 medium onions, chopped

2 garlic cloves, minced or finely chopped

1 green bell pepper, chopped

1 (14 oz.) can fat-free and sodium reduced beef broth

1/4 cup Gold Medal all-purpose flour

Note: The recipe calls for 1/4 cup but I find a couple of Tablespoons do the trick.

1/2 cup half-and-half, fat-free or regular

1 Tablespoon Dijon mustard

1 cup Sargento cheddar cheese, reduced-fat or regular, shredded


Heat oven to 350 degrees F.

Spray an 11 x 7 inch (2 quart) glass baking dish with cooking spray.

Cook and drain noodles as directed on package.

Meanwhile, remove any fat from beef.

Cut beef into 3/4 inch pieces.

Heat a 12 inch nonstick skillet over medium heat.

Cook beef and pepper in skillet 3-4 minutes, stirring occasionally, until beef is lightly brown.

Stir in onions and bell pepper.

Cook 2 minutes, stirring occasionally.

Spoon into baking dish.

In medium bowl, beat broth and flour with wire whisk until smooth.

Add to skillet and heat to boiling.

Cook, stirring constantly, until mixture thickens.

Remove from heat.

Stir in half-and-half and mustard.

Spoon over beef mixture.

Stir in cooked noodles.

Cover and bake for 40 minutes.

Sprinkle with cheese.

Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.

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