Another successful dinner! I’ve seen cheesesteak casseroles online, but never one with tater tots. I couldn’t stop thinking about it and I finally came up with a combination that I think truly works. My 6 year old said “oh my god”! and ate her whole plate for the second time this week! If I can get at least one of my kids to eat their dinner, I call that a win. Try this one out with your family and let me know how it goes. Happy cooking!
- Preheat oven to 425°F and grease a 9×13 inch casserole dish (or use a dutch oven).
- Preheat 1 Tbsp olive oil in a a pan/dutch oven over medium high heat.
- Slice 2 pounds of thinly sliced ribeye steak into 1/2 inch strips and add to pan.
- Season steak with 1 tsp garlic salt and 1/2 tsp pepper.
- Once steak is mostly cooked (it will finish cooking in the oven) remove from pan and set aside.
6. Slice 1 small yellow onion, 2 bell peppers(any color) and mushrooms (if not already sliced).
7. Heat 1 Tbsp olive oil in the same pan over medium heat. Add the vegetables to the pan and cook until tender.
8. Reduce the temperature to low and add back in the steak to the pan.
9. Stir in 2 cups of greek yogurt to the steak and vegetable mixture.
10. Add in shredded cheese a handful at a time, stiring between handfulls.
11. To the steak and vegetable mixture add one 32 ounce bag of tater tots and fold all ingredients together.
12. Either pour your mixture into a casserole dish or leave it in the dutch oven.
13. Top mixture with 12 slices of provolone cheese.
14. Bake uncovered for 25-30 minutes or until tater tots are cooked and cheese is fully melted.
15. Remove from oven and let cool for 5 minutes.
16. Serve and enjoy!
Cheesesteak Casserole
Course: DinnerCuisine: AmericanDifficulty: Easy8-10
servings25
minutes25
minutes50
minutesIngredients
2 pounds thinly slice rib eye
12 slices provolone cheese
1 small yellow onion, sliced
2 medium bell peppers (any color), sliced
1- 8 ounce container sliced baby bella mushrooms
8 ounces shredded provolone and mozzarella mixture
2 cups greek yogurt
1- 32 ounce bag tater tots
1 tsp garlic salt
1/2 tsp pepper
2 Tbsps olive oil
Directions
- Preheat oven to 425°F and grease a 9×13 casserole dish. (I used my dutch oven for this)
- Heat 1 Tbsp olive oil in a large pan (or dutch oven) over medium high heat.
- Slice steak into 1/2 inch strips and add to the pan.
- Season steak with 1 tsp garlic salt and 1/2 tsp pepper
- Once the steak is mostly cooked (it will cook the rest of the way in the oven) remove from pan and set aside.
- Slice bell peppers, onion and mushrooms into thin slices.
- In the same pan heat 1 Tbsp olive oil and add sliced onion, bell pepper and mushrooms.
- Once vegetables are tender add the steak back into the pan.
- Change temperature to low and add in 2 cups of greek yogurt.
- Add in the shredded cheese a handful at a time and mix.
- Add in the tater tots to the pot with the meat and vegetables and fold them in so everything is well incorporated.
- Pour mixture into baking dish (or keep in the dutch oven).
- Top mixture with sliced provolone cheese.
- Bake for 25-30 minutes or until the tater tots are fully cooked and the casserole heated through.
- Remove from oven and let cool for 5 minutes.
- Serve and enjoy!
