Philly Cheese Steak Casserole

Ingredients

• 8 oz. wide egg noodles
• 4 tablespoons extra-virgin olive oil divided
• 1 1/4 lb. beef sirloin steak thinly sliced
• 2 large onions sliced
• 3 large garlic cloves minced
• 3/4 cup green bell pepper sliced
• 3/4 cup red bell pepper sliced
• 1 (8-oz.) pkg. sliced mushrooms
• 3 tablespoons all-purpose flour
• 1 1/2 cups lower-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded extra-sharp cheddar cheese divided

Instructions

1. Heat oven to 375 degrees F.
2. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
3. Cook noodles according to package directions; drain.
4. Meanwhile, heat large skillet over medium-high heat until hot.
5. Add 1 tablespoon of the oil; heat until hot.
6. Cook beef in batches 3 to 5 minutes or until browned but still pink in center, stirring frequently; place on plate.
7. Add 1 tablespoon of the oil to skillet; reduce heat to medium.
8. Cook and stir onions 2 minutes.
9. Add bell peppers; cook 2 minutes or until they just begin to soften.
10. Add mushrooms; increase heat to medium-high.
11. Cook 3 minutes or until lightly browned and beginning to soften, stirring occasionally.
12. Stir in garlic; cook and stir 30 seconds or until fragrant.
13. Place vegetables on plate.
14. Reduce heat to medium; add remaining 2 tablespoons oil to skillet.
15. Whisk in flour; cook 1 minute.
16. Slowly whisk in broth until smooth;
17. Stir in Worcestershire sauce, thyme, salt and pepper.
18. Bring to a boil; cook 2 to 3 minutes or until slightly thickened.
19. Stir in 1 1/2 cups of the cheese.
20. Gently stir in noodles.
21. Return beef and vegetable mixture, along with any accumulated juices, to skillet; stir gently to combine. Pour into baking dish; sprinkle with remaining 1/2 cup cheese.
22. Bake 15 to 20 minutes or until hot and bubbly around the edges and cheese is melted.