Philly Cheese Steak Casserole
Ingredients:
- butter - 2 T
- French Baguette, cut 1 inch thick - 8 ounces
- sliced fresh mushrooms - 8 ounces
- red pepper, sliced thin - 1/2
- green pepper, sliced thin - 1/2
- Ribeye stead, sliced thin - 1 pound
- Provolone Cheese - 8 slices
- Garlic and Herb Cheese Spread -
- salt & pepper - to desired taste
Instructions:
Coat one side of each baguette slice with Garlic and Herb Cheese Spread, lay in a lightly coated 9 x 9 inch casserole dish. Lay 4 slices of cheese on bread. Bake in a preheated 400 degree oven for 5 - 7 minutes until cheese is melted.
In a skillet, melt 1 T butter over medium high heat, add mushrooms and a pinch of salt. Reduce heat to low, cover, cook for 5 - 7 minutes until softened. Add red and green peppers, salt and pepper, saute until vegetables are cooked for 4 - 7 minutes, to your desired taste and liquid is reduced. Place vegetables on top of melted cheese.
Melt 1 T butter in skillet, add ribeye, salt and pepper, cook for 1 minute. (Meat will cook in the oven.) Place ribeye on vegetables, top with 4 slices of cheese. Return to oven, bake for 4 - 5 minutes until cheese is melted. Serve hot.
