The cheesesteak, deconstructed into a bakeable casserole over a crispy hash-brown layer. Reheats well and works over rice instead of potatoes if you prefer.
Ingredients
- 1½ lb thinly sliced ribeye or sirloin (or ground beef)
- 2 onions, sliced
- 1 bell pepper, sliced
- 8 oz mushrooms, sliced (optional)
- 2 tbsp oil
- Salt and pepper
- 8 oz cream cheese, softened
- 2 cups shredded provolone
- 1 lb frozen hash browns (or 3 cups cooked rice)
Instructions
- Preheat oven to 375°F. Press the hash browns into the base of the dish and bake 15 minutes to set.
- Meanwhile, sear the beef in the oil, then add the onions, pepper, and mushrooms and cook until soft. Season.
- Stir the cream cheese into the hot beef mixture until melted and creamy.
- Spread over the hash-brown base, top with provolone, and bake 20–25 minutes until bubbly and golden.
Make-Ahead & Storage
Freeze up to 3 months. Reheat portions in the toaster oven at 350°F for ~20 minutes. If freezing over rice, undercook the rice slightly.
Notes
Freeze the beef 30 minutes before slicing to shave it thin. Provolone is classic, but a cheese-sauce version (a quick béchamel with provolone stirred in) is even richer.