I make no claims that a recipe called “cheesesteak casserole” is especially heart healthy, but I can tell you that it is family-friendly because the last time I made it my son took thirds. I modified it from an old Pampered Chef recipe for pinwheel sandwiches. I didn’t want to take the time to do all of that individual wrapping, so I just threw all of the ingredients together in one casserole-style dish.
Philly Steak & Cheese Bake
2 or 3 packages of refrigerated crescent roll dough
1/2 lb thinly sliced deli roast beef, or more depending on how full you want your pie.
Several slices thinly sliced deli cheese, I used white American
1/2 of a green pepper, diced
1/4 of a medium onion, diced
Preheat your oven to 375.
Grease a small baking dish or pie plate or line it with parchment paper (I’d still recommend spraying the parchment with cooking spray).
In a skillet, saute diced onion and pepper until tender.
Shred roast beef and add to skillet to heat through.
At this point you can either choose to pre-bake the bottom layer of your dough for 3-5 minutes or just lay the raw dough flat in the pan and accept that if you bake everything at once the bottom might have a little bit of a doughy, dumpling-like consistency when everything is finished. I’ve never pre-baked the bottom layer and we’ve all survived. 😉
Lay a few cheese slices on top of dough.
Pour beef, onion, and pepper mixture into dish
Top with additional cheese slices
Fold dough over mixture
Bake at 375 for 15-20 minutes or until top is golden brown. Everything inside is cooked, so you just need to cook crescent dough through.
This pie is very dense. The first time I made it I thought it was going to be too small to feed our whole family, but we had left-overs even after some people took seconds. I recommend serving it with something light and healthy, like a fresh garden salad or fruit.
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