Philly Cheesesteak Casserole

Who doesn’t love the delicious taste of philly cheesesteak? The only downfall to this popular recipe is that it is usually served as a sandwich that contains not-so-healthy components. This philly cheesesteak casserole has the same delicious taste as the traditional sandwich, but is much healthier, and of course, is made with wildgame meat. We hope you enjoy this unique spin on a well-known favorite!

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8+

*recipe derived and modified from mymontanakitchen.com

Supplies:

• Large pan

• Small pan

• Cutting board

• 9×13 casserole dish

Ingredients:

• 2 pound ground meat (we used venison)

• Nonstick spray

• 1 Tbsp. olive oil

• 2 bell peppers, seeded and chopped

• 1 large onion, chopped

• 1 (8 oz.) package cream cheese, softened

• 1 tsp. garlic powder

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 12 slices provolone cheese

Directions:

• Preheat oven to 350 degrees.

• Prepare 9×13 casserole dish with nonstick spray, evenly covering bottom and sides of dish.

• In a large pan, brown ground meat and chop into crumbles with spoon or spatula.

• Drain ground meat to remove any grease.

• Add olive oil to pan with meat and mix well.

• Chop peppers and onions on cutting board.

• In a separate pan, cook peppers and onions until peppers are softened and onions become translucent.

• Add onions, peppers, cream cheese, garlic powder, salt, and pepper to pan with ground meat. Stir well until all is combined.

• Transfer mixture to casserole dish.

• Top casserole with slices of provolone cheese, evenly.

• Place in oven and bake for 25-30 minutes, or until cheese is melted and bubbling.