Finally, I sprinkle the remaining provolone and mozzarella cheese over the top of the bread cubes. I cover the dish tightly with aluminum foil and bake it for 20 minutes. This covered time lets everything get hot and steamy, melting the cheese and softening the bread from below. After 20 minutes, I remove the foil and bake for another 15-20 minutes, uncovered, until the top is golden brown, the cheese is bubbly, and the edges are crisp. The smell is absolutely incredible.
Pro Tips for Best Results
I tested the bread three different ways: fresh, stale, and toasted. Using day-old, slightly stale bread is the absolute winner. Fresh bread can get too soggy. If you only have fresh bread, spread the cubes on a baking sheet and toast them in the 375°F oven for 5-7 minutes before tossing with butter. This gives them a head start and ensures a crispier topping.
Here’s what I learned the hard way about the beef: don’t overcook it in the skillet. Since it’s shaved so thin, it cooks in just 2-3 minutes. Overcooking it before it goes into the casserole will make it tough and dry. Just cook it until it’s no longer pink, then remove it from the heat. It will finish cooking perfectly in the oven.
For the cheesiest, most cohesive casserole, let it rest for 10 minutes after pulling it from the oven. I know it’s hard to wait when it smells so good, but this allows the cheesy layers to set slightly. This means you’ll get beautiful, clean squares when you scoop it out, instead of a runny, sliding mess.
Common Mistakes to Avoid
My first-time mistake was using thickly sliced steak. I thought I could just chop up a sirloin, but the pieces were too thick and chewy. Don’t do what I did! The thin, shaved texture is crucial for that authentic, tender bite. It’s worth the trip to the butcher counter or using the pre-shaved option.
Don’t skip the step of deglazing the pan with beef broth. Those browned bits (the fond) are packed with flavor from the meat and veggies. If you leave them in the pan, you’re leaving the best part behind! Pouring in the broth and scraping them up ensures all that flavor goes right into your casserole.(See the next page below to continue…)