Name: Philly-Cheesesteak Shepherd's Pie with Spaghetti Squash Topping
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Light beer - 1 cup; Extra-virgin olive oil - ¼ cup; Garlic, minced - 2 cloves; Worcestershire sauce - 2 dashes; Fresh thyme - 2 sprigs; Red pepper flakes - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Round steak - 1 ½ pounds; Spaghetti squash, halved lengthwise - 1 small; Egg, beaten - 1; All-purpose flour - ¼ cup; Garlic powder - ½ teaspoon; Onion Powder - ½ teaspoon; Olive oil, or as needed - 1 tablespoon; Yellow onion, halved and cut into 1/4-inch-thick slices - 1 large; Red bell pepper, roughly chopped - ½ large; Yellow bell pepper, roughly chopped - ½ large; Low-sodium beef broth - 1 ½ cups; Worcestershire sauce - 4 dashes; Fresh thyme - 1 sprig; All-purpose flour, or more as needed - 1 tablespoon; Cooking spray - 1 tablespoon; Shredded Swiss cheese - 3 ounces

Ingredients for - Philly-Cheesesteak Shepherd's Pie with Spaghetti Squash Topping

1. Light beer 1 cup

2. Extra-virgin olive oil ¼ cup

3. Garlic, minced 2 cloves

4. Worcestershire sauce 2 dashes

5. Fresh thyme 2 sprigs

6. Red pepper flakes 1 pinch

7. Salt and ground black pepper to taste 1 pinch

8. Round steak 1 ½ pounds

9. Spaghetti squash, halved lengthwise 1 small

10. Egg, beaten 1

11. All-purpose flour ¼ cup

12. Garlic powder ½ teaspoon

13. Onion Powder ½ teaspoon

14. Olive oil, or as needed 1 tablespoon

15. Yellow onion, halved and cut into 1/4-inch-thick slices 1 large

16. Red bell pepper, roughly chopped ½ large

17. Yellow bell pepper, roughly chopped ½ large

18. Low-sodium beef broth 1 ½ cups

19. Worcestershire sauce 4 dashes

20. Fresh thyme 1 sprig

21. All-purpose flour, or more as needed 1 tablespoon

22. Cooking spray 1 tablespoon

23. Shredded Swiss cheese 3 ounces

How to cook deliciously - Philly-Cheesesteak Shepherd's Pie with Spaghetti Squash Topping

1 . Stage

Whisk beer, extra-virgin olive oil, garlic, 2 dashes Worcestershire sauce, thyme, red pepper flakes, salt, and black pepper together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.

2 . Stage

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

3 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat oven to 350 degrees F (175 degrees C).

4 . Stage

Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let steak rest; cut into 1x1/2-inch strips.

5 . Stage

Place squash, cut-side down, on a rimmed baking sheet. Pour enough water into baking sheet to reach 1/4-inch up the side of squash.

6 . Stage

Bake in the preheated oven until squash is tender, about 30 minutes. Remove from baking sheet and cool until easily handled. Scoop and discard seeds and shred the squash meat into a bowl using a fork.

7 . Stage

Mix egg into shredded squash. Whisk 1/4 cup flour, garlic powder, onion powder, salt, and black pepper in a separate bowl; mix into squash mixture.

8 . Stage

Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, and yellow bell pepper until beginning to brown, 5 to 10 minutes. Add broth, 4 dashes Worcestershire sauce, and thyme; bring to a simmer. Slowly stir 1 tablespoon flour into mixture until thickened, adding more flour if needed. Stir steak into mixture and remove from heat.

9 . Stage

Spray a 9-inch square casserole dish with cooking spray. Add beef mixture to dish and carefully spread squash mixture over steak.

10 . Stage

Bake in the oven for 30 minutes. Sprinkle Swiss cheese over squash layer. Increase temperature to 425 degrees F (220 degrees C) and cook until cheese begins to brown, checking every 5 minutes, about 15 minutes.