Dannyalcatraz Posted June 1, 2023 Share Posted June 1, 2023 Took a stab at doing a Philly Cheesesteak casserole. It came out pretty good, but there’s definitely room for improvement. Bonus: the meat/cheese/mushroom/onion/garlic mix would probably also make a good stuffing for larger mild peppers, like poblanos, Anaheims, and the trusty bell pepper. https://imgur.com/gallery/ILyEnhD Sturgeon's 2nd Law, a.k.a. Sturgeon's Revelation: âNinety percent of everything is crapâ My FLMS- Murphy's Music in Irving, Tx http://murphysmusictx.com/ Link to comment Share on other sites More sharing options...
Dave Bryce Posted June 2, 2023 Share Posted June 2, 2023 Nice, Danny. Gotta try that. Makes me think of the cheesesteak lasagna I’ve always wanted to try to make. 😎 Re: the American cheese on the reheat - are you using deli-sliced white American? If not, try that. When I do cheesesteaks in general, I choose the white American. The only time I use provolone is when I’m making pizza steaks. dB ==> David Bryce Music • Funky Young Monks <== Link to comment Share on other sites More sharing options...
o0Ampy0o Posted October 17, 2023 Share Posted October 17, 2023 Hmm giving me an idea: Cheesesteak Ice Cream Link to comment Share on other sites More sharing options...
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