| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 45 min |
| Yield: | 8 to 12 servings |
Ingredients
- One 20-ounce bag hoagie rolls
- One 9-ounce package frozen steak slices, such as Steak-umms, thawed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium green bell peppers, cored, seeded and chopped
- One 8-ounce container fresh sliced mushrooms
- Kosher salt and freshly ground black pepper
- One 15-ounce jar processed cheese sauce
- 6 large eggs
- 1 1/2 cups half-and-half
- 12 slices provolone
Instructions
- Preheat the oven to 350 degrees F.
- Tear the hoagie rolls into medium bite-sized pieces and spread on a baking sheet. Toast in the oven until dried out, 10 to 15 minutes.
- Brown the steak slices in the oil, breaking up into pieces with a wooden spoon, in a cast-iron or nonstick skillet over medium-high heat. Remove from the skillet and drain all but 1 tablespoon of fat. Cook the onion, peppers, mushrooms, a pinch of salt and some pepper, stirring occasionally, until soft and translucent, 4 to 5 minutes. Add the steak back to the pan, stir well, turn off the heat and set aside.
- Microwave the cheese sauce in 30-second intervals, stirring after each, until pourable. Pour into a large bowl with the eggs and half-and-half and whisk to combine well.
- Place a layer of dried bread in a deep 9-by-13-inch casserole dish. Add a layer of steak and peppers, then ladle the cheese custard over until just covered. Repeat until all the ingredients are used. Bake the strata until just set, 30 to 35 minutes.
- Preheat the broiler to low. Layer the provolone across the top of the pan, overlapping as necessary. Broil until the cheese topping is brown and bubbly, 5 to 10 minutes. Let the strata sit for 10 minutes to set before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 685 |
| Total Fat | 43 g |
| Saturated Fat | 22 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 220 mg |
| Sodium | 970 mg |
Reviews
This was amazing! I changed to GF bread & my son liked it! It was almost like a cheese steak dumpling instead of chicken dumpling
Too liquidy, took much longer than 30-35 mins, but didn’t realize before adding the cheese on top & broiling. The inside was mush. Had to put it back in the oven to bake another 20 mins & the top was burnt by that point. Maybe it would be better if the liquid was reduced before adding.
I really like the idea of a Philly Cheesesteak Strata; I made this recipe, toasted the bread longer than instucted bc I intended to soak it in the egg mixture overnight, versus cookng it right away… I thought the toasty/smoky flavor would enhance the dish…. The other thing I dd differently is make a cheese sauce from scratch, no cheez whiz here… A simple and tasty cheese sauce is quite simple to whip up… In addition to my dislike of cheez whiz, I am not an advocate of cooking with the microwave. I made this particular cheese sauce stovetop in approximately five minutes. So, I love this recipe in the way it gives you a basis to start an encouraging expedition into your own creative culinary experience… opening up new ideas in making a truly magnificent dish that you can call your own,,.However, I do prefer using fresh ingredients, and when I have the time, freshly baked breads as well; with grains I mill myself…. I am going to leave this post by saying this recipe is a start to a lot of great ideas….