Description
A hearty Philly Cheesesteak Breakfast Casserole featuring layers of tender ribeye steak, sautéed onions and green bell peppers, cubed French bread, and melted provolone cheese, all baked together with a rich egg mixture for a savory morning delight.
Ingredients
Scale
Meat and Vegetables
- 1 pound ribeye steak, sliced
- 1 onion, diced
- 1 green bell pepper, diced
Egg Mixture
- 8 large eggs
- 1 cup milk
- Salt and pepper to taste
Other
- 2 cups shredded provolone cheese
- 1 loaf of French bread, cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your casserole.
- Cook Steak and Vegetables: In a skillet over medium heat, cook the sliced ribeye steak along with diced onion and green bell pepper until the steak is browned and the vegetables are softened, which brings out their flavors.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and well combined to create the custard base for the casserole.
- Assemble Layers: Grease a baking dish and layer the cubed French bread evenly on the bottom, followed by the cooked steak and vegetable mixture, then sprinkle the shredded provolone cheese over the top.
- Add Egg Mixture: Pour the egg mixture evenly over the layered ingredients, ensuring that everything gets coated so the bread absorbs the custard.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes or until the eggs are fully set and the top turns a nice golden color, signaling it’s ready to serve.
Notes
- Use ribeye steak for the best flavor and tenderness, but you can substitute with sirloin if preferred.
- Allow the casserole to cool for a few minutes before serving to help it set fully.
- Feel free to add other ingredients such as mushrooms or different cheeses to customize the casserole.
- French bread adds a nice texture, but any sturdy bread will work.
- For meal prep, assemble the casserole the night before and refrigerate, then bake fresh in the morning.
