Philly Cheesesteak Casserole

Philly Cheesesteak Casserole 2 lb thinly sliced beef, marbled is best, I used round steak 2-3 medium thinly sliced sweet onions, about 5 cups if onion 1 medium roasted or grilled red, yellow or orange pepper 4 c mozzarella /provolone cheese 2 tube(s) refrigerated crescent rolls 4 Tbsp butter or oleo 1-2 Tbsp house seasoning Thinly slice the onions as thin as you can and saute in melted butter until lightly caramelized. REMEMBER LOW AND SLOW. This will take about 32-45 min. Thinly slice the roasted peppers, if using. Easy roast is 350 for 20 min drizzled in olive oil, then peel or just char on stove top cool and peel. Thinly slice beef and quickly brown in a little oil just like you were stir frying. Take rolls out of tube and either streach out or roll out with rolling pin until they fix easily into 9x12 or so lightly greased pan and sprinkle some cheese on bottom, almost half. Combine meat, onions and peppers (if using) and spread in pan. If you're like me and not sure if casserole will be to dry just sprinkle 1/2 c. beef broth. Top with remaining cheese. Add house seasoning. Roll out second tube of crescent rolls until thin and cover top of casserole. Use a little I Can't believe it's not butter spray and bake at 350 for about 45 min. House seasoning 3/4 c sea salt, 1/4 c restaurant pepper (which is a little coarser) and 1/4 c garlic powder. We add this to everything.