For years we’ve been making runza casserole. It’s been a family favorite, and while we’ve tried a few variations to the recipe, the original recipe is the one that has always been our favorite. It never occurred to me to take it in a completely different direction and recreate some of our other favorite sandwich or burger dishes in it, until now.
I’ve never been to Philly, but I have been to the east coast. I’m sure I’ve never had the best cheesesteak in the world, but I did have a dang good one when I ventured that direction, and I’ve been in love with them ever since. My version of the cheesesteak has sirloin steak, red and green peppers, red onion, and sliced mushrooms. I’m still on the quest to find the perfect roll or bun to serve it on, buttery toasted and delicious, but for now we’ve discovered if we use our runza casserole method, it turns out amazing! Well, as amazing as you can get with refrigerated dough.
Here’s how to make it. Enjoy!
The first step is always to gather your ingredients. I’m terrible at measuring out ingredients and usually just add in what looks right, but I’ll give you a little guidance here. Start with a couple pounds of sirloin steak sliced thin. I used two pretty good sized steaks and sliced them while they were still partially frozen. This kept them firm enough to allow for a thinner slice. You’ll want at least two bell peppers of your color choice, I used more because I love them. Also one red onion, all sliced thinly. An 8oz package of mushrooms, either pre sliced or slice them yourself. This time around they were pre sliced, but I usually prefer the thinner slice I give them when I do it myself. Finally grab a cup or two of your favorite cheesesteak cheese and two refrigerated dough rolls. I usually use crescent rolls because they roll out easily and get wonderfully flaky when they bake.
Now that you have your ingredients prepped, let’s get to cooking!
Take one of the refrigerated doughs and roll it out into the bottom of a 9×13 dish, then bake according to package directions. Keep in mind if you’ve bulked up on veggies, you may want a bigger baking dish. I have a large one I sometimes use, but I still managed to keep all of these in the 9×13 with no problems.
While that’s baking add the steak to a large skillet and brown it. The only seasoning I use for the steak is salt and pepper, it’s all it needs. When it’s brown add in the peppers and onions to start cooking, give them a few minutes on the heat before adding the mushrooms since it will take them less time to cook.
When the dough is baked as the bottom layer and all of the steak and veggies are cooked down to the tenderness you want, add the steak and veggies on top of the baked dough and spread it out evenly.
If you need a little extra seasoning, add it now. When you’re ready top the steak and veggies with cheese.
Now top it with the second refrigerated dough roll and bake according to the package directions. Don’t worry, you will not overcook the bottom, already baked roll. It will come out just fine.
When you pull it out of the oven, let it cool briefly, then serve and enjoy! It will come out beautifully golden brown and delicious.
Check out the cheese, steak and veggies all melty and wonderful.
- 2 refrigerated crescent roll doughs
- 2lbs sirloin steak, thinly sliced
- 2 bell peppers, your color choice, thinly sliced
- 1 red onion, thinly sliced
- 8oz mushrooms, sliced
- 2 cups shredded cheese
- salt & pepper to taste
- Roll out one dough in the bottom of a 9x13 baking dish, bake according to package directions.
- Meanwhile brown steak in a large skillet over medium heat. Season with salt & pepper to taste.
- Add peppers and onions to the skillet with the steak and cook for approximately 3 minutes before adding in the mushrooms. Continue cooking veggies until the level of tenderness you desire is achieved. Add more salt & pepper if needed.
- When the bread is finished in the oven, you can now top it with the steak and veggie mix. Top the veggie mix with cheese then top with the 2nd dough. Bake it according to the package direction.
- Remove from oven, cool, and enjoy!
Have you ever revamped a recipe to make it your own? Tell me about your experience in the comments below.