Philly Cheesesteak Casserole
Green Salad
Wine Recommendation
Chateau Ste. Michelle Cabernet Sauvignon
Ingredients
- 1½ Tbsp olive oil, divided
- ¾ lb flank steak, thinly sliced
- ½ onion, sliced
- 1 bell pepper, sliced
- ½ (8-oz) pkg sliced mushrooms
- 1 tsp minced garlic
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- 2 oz cream cheese
- 6 Tbsp less sodium beef broth
- 1 tsp Worcestershire sauce
- 1 cup shredded Italian blend cheese
Instructions
- Sprinkle steak with ¼ tsp each salt and pepper. Cook steak in 1 Tbsp hot oil in a large cast iron 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 ½ Tbsp hot oil in same skillet over medium-high heat 5 minutes.
- Preheat oven to 350°F. Thinly slice steak and return 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 ¼ cup shredded cheese. Cook 1 minute or until cheese is melted.
- Pour cheese sauce over steak and vegetables; toss. Sprinkle with ¾ cup shredded cheese.
- Bake 20 to 25 minutes or until cheese is bubbly and beginning to brown.
Side Dish Ingredients
- ½ (10-oz) pkg chopped romaine lettuce
- 3 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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 |
| Sodium (mg) | 774 | 79 | 853 |
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