Philly Beef N Pepper Strata
Experience the ultimate comfort food with this hearty Philly Beef N Pepper Strata, a flavorful twist on the classic breakfast casserole. Packed with tender slices of seasoned beef, sautéed onions, and vibrant bell peppers, this savory dish layers Italian bread cubes with a rich custard of eggs, milk, and a hint of Dijon mustard. Topped with a melty blend of provolone and mozzarella cheeses, this strata bakes to golden perfection, delivering all the flavors of a classic Philly cheesesteak in casserole form. Perfect for brunch, dinner, or a make-ahead meal, this easy-to-prepare dish is a crowd-pleaser that combines bold taste with comforting textures.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 pound Thinly sliced beef (such as flank steak or ribeye)
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Italian bread, cubed
- 6 large Eggs
- 2 cups Milk
- 1 tablespoon Dijon mustard
- 2 cups Shredded provolone cheese
- 1 cup Shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook for 5-7 minutes, stirring frequently, until the vegetables are soft and slightly caramelized.
Push the vegetables to the side of the skillet and add the thinly sliced beef in batches, if necessary. Sprinkle with garlic powder, salt, and black pepper. Cook for 3-4 minutes or until browned, stirring occasionally.
Remove the beef and pepper mixture from the heat. Set it aside to cool slightly while you prepare the rest of the strata.
Spread the cubed Italian bread evenly in the prepared baking dish. Scatter the beef and pepper mixture evenly over the bread cubes.
In a large mixing bowl, whisk together the eggs, milk, and Dijon mustard until fully combined. Pour the egg mixture evenly over the bread and beef in the baking dish.
Sprinkle the shredded provolone and mozzarella cheeses evenly on top of the casserole.
Cover the dish with aluminum foil and bake for 30 minutes. Then, uncover and bake for an additional 20 minutes or until the cheese is melted and bubbly, and the top is golden brown.
Remove from the oven and allow the strata to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
7251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1758 mg | 586% | |
| Sodium | 13178 mg | 573% | |
| Total Carbohydrate | 790.1 g | 287% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 87.8 g | ||
| Protein | 373.3 g | 747% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 4257 mg | 327% | |
| Iron | 67.9 mg | 377% | |
| Potassium | 4819 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
