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Philly Beef 'n' Pepper Strata

 Philly Beef 'n' Pepper Strata
“Here’s a mouthwatering entree for brunch, lunch or dinner that’s quick to fix,” promises Betty Claycomb of Alverton, Pennsylvania. “It combines several convenient ingredients for a large casserole that’s pleasing to all who try it.”—Betty B. Claycomb, Alverton, Pennsylvania
12 ServingsPrep: 15 min. + chilling Bake: 1-1/4 hours + standing


  • 7 cups cubed Italian bread
  • 3-3/4 cups julienned sweet red, yellow and/or green peppers
  • 1/4 cup chopped onion
  • 3/4 pound cooked roast beef, cut into thin strips
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 8 eggs
  • 2-1/4 cups milk
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Place a third of the bread cubes in a greased 13-in. x 9-in. baking
  • dish. Layer with a third of the peppers, onion, roast beef and
  • cheese. Repeat layers twice. In a large bowl, whisk the eggs, milk,
  • mustard, salt and pepper; pour over top. Cover and refrigerate for 8
  • hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, covered,
  • at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until
  • a knife inserted near the center comes out clean. Let stand for 10
  • minutes before serving. Yield: 12 servings.
Nutritional Facts: 1 slice equals 268 calories,

2 of 2

Philly Beef 'n' Pepper Strata (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 188 mg cholesterol, 477 mg sodium, 15 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.