One time Scott and I took a day trip to Philly just so I could get a grass-fed Philly cheesesteak and go to a bakery we like.
I didn’t eat the sub roll, but holy hell does a Philly cheesesteak do a person good.
But I crave them about once a month. It’s not always realistic to drop everything and drive to Philadelphia (although it’s definitely fun to do and I highly recommend it).
Anyway, I was craving a Philly cheesesteak like crazy last week. I didn’t want to go out and buy one made of CAFO cow and wrapped in a tub of gluten. So I figured I could just make my own version, and it was freaking delicious.
Philly Cheesesteak Casserole
- 1 green pepper sliced
- Full onion sliced
- 1 lb steak thinly sliced (ask butcher)
- 2 cups Swiss cheese
- Preheat oven to 375. Add the pepper, onion, and beef to a baking dish. Mix them around. Bake for 40 minutes. Add the cheese and bake for ten.