Here is a recipe for a Philly Cheesesteak Casserole with Rice. I love Philly Cheesesteaks, so a riff on this is a good thing. Mixing things up is something I enjoy doing. As an added bonus, it is low carb compared to the counterpart.
Philly Cheesesteak Casserole
In my instant pot, I put in a Roast (you can use round steak, or any other steak meat) and added about 2 cups of water. I splashed on some Worcestershire sauce, about 1/4 tsp red pepper flakes, seasoning, Basil, and Italian Seasoning. I also put about 4 pats of butter on top just because. It was frozen when I put it in, so I hit “roast” and boy did it get done! It was so good.
I pulled that out and let it rest a bit and in the juice, I added fresh mushrooms, 2 cut up onions, 2 cut up green peppers, and some minced garlic. I let that cook up till the veggies were tender.
While that was cooking, I sliced my roast into thin strips and added it to the veggies, and let that play in the juice for a while. I got my 13×9 baking dish sprayed and I used a slotted spoon to get out the meat/veggies and I placed it in the dish. I layered that with swiss cheese.
I put it in the oven at 350 for about 30 minutes.
Next, I poured the leftover juice into my regular instant pot (it was about 3 cups) and then I added 2 cups of water. I put in 5 c. of white rice and cooked it.
I served the cheesesteak over the rice.
Then I wanted to slap my mama 🙂