Ingredients:
2 lbs steak, thinly sliced
1 cup green bell peppers, sliced into strips
1 cup red bell peppers, sliced into strips
1 cup onions, sliced into strips
2 cups mushrooms, sliced (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp Worcestershire sauce
2 tbsp olive oil
4 oz cream cheese (½ block)
½ cup beef broth
Provolone cheese, sliced
Salt and black pepper, to taste
Instructions:
1️⃣ Preheat Oven:
Set your oven to 350°F (175°C).
2️⃣ Cook the Steak:
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the thinly sliced steak and cook until browned, draining any excess grease.
Season with garlic powder, onion powder, salt, and pepper. Remove steak from skillet and set aside.
3️⃣ Sauté the Veggies:
In the same skillet, add the remaining olive oil.
Toss in the bell peppers, onions, and mushrooms (if using). Sauté until softened.
4️⃣ Make the Sauce:
Stir in the cream cheese, Worcestershire sauce, and beef broth. Cook until the cream cheese is melted and the mixture is smooth.
5️⃣ Combine Everything:
Return the cooked steak to the skillet. Stir until all the ingredients are well combined.
6️⃣ Assemble the Casserole:
Transfer the mixture to a casserole dish. Top with slices of Provolone cheese, covering the entire dish.
7️⃣ Bake:
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
8️⃣ Serve and Enjoy:
Let cool slightly, then serve with a side of crusty bread or a crisp green salad.
Pro Tip: Add chili flakes for a spicy kick or serve over rice for a heartier meal!
Leave a Comment