All the flavors of a classic Philly cheesesteak layered into a cheesy, savory casserole over buttery Texas toast. A satisfying meal perfect for weeknights or sharing with a crowd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
8 slices frozen Texas toast
1 lb thinly sliced ribeye or sirloin steak
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 tbsp Worcestershire sauce
1 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
6 slices provolone cheese
1 cup shredded mozzarella cheese
Instructions
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Preheat oven to 375°F.
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Toast the Texas toast for 5–7 minutes until lightly crisped.
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Heat oil in a skillet. Cook sliced steak for 3–4 minutes until browned. Remove and set aside.
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In the same pan, sauté peppers and onions for 6–8 minutes. Season with Worcestershire sauce, garlic powder, salt, and pepper. Add steak back in and stir.
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Grease a 9×13 baking dish. Line the bottom with toasted Texas toast.
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Spread the steak and veggie mixture evenly over the toast.
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Top with provolone slices and shredded mozzarella.
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Bake uncovered for 20–25 minutes until cheese is bubbly. Broil 2–3 minutes if desired for a golden top.
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Rest for 5 minutes before serving.