Philadelphia Cheesesteak Macaroni Casserole
Votes: 4
Time: 1 hour 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 772, total fat 44 G., saturated fats 22 G., proteins 40 G., carbohydrates 54 G., fiber 3 G., cholesterol 110 mg, sodium 883 mg, sugar 8 G.
Calories 772, total fat 44 G., saturated fats 22 G., proteins 40 G., carbohydrates 54 G., fiber 3 G., cholesterol 110 mg, sodium 883 mg, sugar 8 G.
Thin slices of beef, sweet and hot peppers, and two types of provolone cheese (a spicy, nutty version and a creamy, mild version) transform everyday pasta casserole into a stunning dish with the rich flavor of the famous Philly cheesesteak sandwich. While sweet peppers aren't a traditional Philly cheesecake ingredient, most restaurants still add them to the sandwich.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 ribeye steak, 4 cm thick, boneless (approximately 600 g)
- 450 g fusilli pasta (spirals)
- 3 tbsp. l. olive oil
- 2 sweet onions, diced
- 2 green bell peppers, diced
- 1 cup sour cream
- 1 cup lightly salted beef broth
- 1.5 cups grated hot provolone (about 110 g)
- 450 g mild provolone slices, half diced, half left sliced
- 2-4 tablespoons chopped pickled hot cherry peppers
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Cooking the dish according to the recipe:
- Preheat the oven to 200°C. Place the steak in the freezer for 30 minutes to firm up and make slicing easier. Bring a saucepan of salted water to a boil.
- Slice the steak as thinly as possible, discarding any large pieces of fat; set aside. Cook the pasta according to package directions, cooking 1 minute less than the recommended al dente time. Drain, then transfer to a large bowl and set aside.
- In a large skillet, heat 1 tablespoon olive oil over high heat until shimmering. Add the beef (in batches), spreading it out in a single layer, season with 1 teaspoon salt and freshly ground black pepper, and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip the beef with tongs and cook on the other side for about 3 minutes. Transfer to the bowl with the pasta.
- In the same skillet, heat 1 tablespoon of olive oil over medium heat and add the onion. Season with 1 teaspoon of salt and freshly ground black pepper. Cook, stirring frequently, until translucent and softened but not browned, about 10 minutes. Transfer to the bowl with the pasta.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat and add the bell pepper. Season with 1 teaspoon of salt and freshly ground black pepper. Cook, stirring frequently, until the pepper is softened but not browned, about 10 minutes. Set aside.
- Add sour cream, beef broth, 3/4 cup spicy provolone, diced soft provolone, and 1 cup salt to the pasta bowl and stir to evenly distribute the ingredients. Transfer to a 9x13 inch baking dish and top with the remaining soft provolone slices. Top with bell peppers and marinated cherry peppers.
- Bake until the cheese is bubbly around the edges and melted on top, about 30 minutes. Sprinkle with the remaining 3/4 cup spicy provolone and bake until heated through and golden brown, about 10 minutes. Let sit for 5 minutes before serving to allow the pasta to absorb some of the liquid and the cheese to set.
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