Philly Cheesesteak Casserole
Green Salad
Ingredients
- 1½ lb flank steak, thinly sliced
- 1 tsp kosher salt, divided
- 1 tsp pepper, divided
- 3 Tbsp olive oil, divided
- 1 onion, sliced
- 2 bell peppers, sliced
- 1 (8-oz) pkg sliced mushrooms
- 2 tsp minced garlic
- 3 oz cream cheese
- ¾ cup less sodium beef broth
- 2 tsp Worcestershire sauce
- 1 (8-oz) pkg shredded Italian blend cheese
Instructions
- Sprinkle steak with ¾ tsp each salt and pepper. Cook steak in 2 Tbsp hot oil in a large skillet over medium-high heat 3 minutes or until browned and meat is rare. Remove from skillet; keep warm.
- Sauté onion, bell peppers, mushrooms, and garlic in 1 Tbsp hot oil in same skillet over medium-high heat 5 minutes. Remove from heat.
- Preheat oven to 350°F. Thinly slice steak and return steak to skillet.
- Combine cream cheese and broth in a small saucepan over medium heat. Cook, stirring often, 4 minutes or cheese is melted. Stir in Worcestershire sauce, ¼ tsp each salt and pepper, and ½ cup shredded cheese. Cook 1 minute or until cheese is melted.
- Pour cheese sauce over steak and vegetables. Sprinkle with 1½ cups shredded cheese.
- Bake 15 to 20 minutes or until cheese is bubbly and beginning to brown.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- 6 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together lettuce and dressing in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
433
|
83
|
516
|
| Fat (g) | 30 | 8 | 38 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 0 | 1 | 1 |
