Description
A delicious and creamy beef casserole loaded with provolone cheese and colorful bell peppers.
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
- Feel free to add other vegetables like mushrooms or zucchini for extra flavor.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg