Description
A delicious and creamy casserole made with tender beef, bell peppers, and creamy cheese blend.
Ingredients
Scale
- 1 lb thinly sliced beef (ribeye, sirloin, or shaved steak)
- 2 green bell peppers, sliced
- 1 onion, sliced
- 8 oz cream cheese
- 1/2 cup heavy cream
- 8 oz provolone cheese, sliced
- 1/4 cup beef broth
- 1 tablespoon olive oil or avocado oil (for sautéing)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch paprika (optional)
- 1 pinch red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Thinly slice your beef if not already done, and slice your green bell peppers and onions into thin strips.
- Heat a large oven-safe skillet over medium-high heat with a tablespoon of olive or avocado oil. Add the sliced onions and bell peppers, sautéing for about 8-10 minutes until softened and caramelized. Transfer to a bowl and set aside.
- Add another tablespoon of oil to the skillet and increase the heat slightly. Add the thinly sliced beef in batches, cooking for 2-3 minutes per batch until browned and cooked through. Season each batch with salt, pepper, garlic powder, and onion powder. Transfer the cooked beef to the bowl with the sautéed vegetables.
- Pour about a quarter cup of beef broth into the skillet to deglaze, scraping the bottom to incorporate the browned bits. Turn off the heat.
- In the same skillet, add the cream cheese and heavy cream, stirring over low heat until smooth. Stir in half of the provolone cheese until melted and incorporated. Season the sauce with a pinch of salt and pepper.
- Add the cooked beef and sautéed vegetables back into the skillet with the cheese sauce, stirring until everything is evenly coated.
- Spread the mixture evenly in the skillet or transfer to a 9×13 inch baking dish. Arrange the remaining slices of provolone cheese over the top.
- Bake in the preheated oven for 15-20 minutes, or until hot and bubbly, and the cheese is melted and lightly golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables like mushrooms or zucchini to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg