Description
A delicious cheesy beef casserole with sautéed vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 pound shaved beef steak
- 2 green bell peppers
- 1 onion
- 8 ounces provolone cheese
- 8 ounces cream cheese
- 1/2 cup beef broth
- 2 tablespoons cooking oil (avocado oil or olive oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 1 tablespoon sugar-free Worcestershire sauce or coconut aminos
Instructions
- First things first, get your bell peppers and onions ready. I like to thinly slice them, ensuring they cook evenly and integrate seamlessly into the casserole. If you’re adding mushrooms, slice those up now too.
- Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of avocado or olive oil. Add your sliced onions and bell peppers (and mushrooms, if using). Sauté them for about 8-10 minutes, stirring occasionally, until they are tender and slightly caramelized. Once cooked, transfer the softened vegetables to a large mixing bowl and set aside.
- Return the same skillet to medium-high heat, adding another tablespoon of oil if needed. Add the shaved beef steak to the hot pan in batches, ensuring you don’t overcrowd the pan. Season generously with salt, black pepper, garlic powder, and onion powder as it cooks. Sear the steak quickly, just until it’s browned and cooked through, usually 2-3 minutes per batch. Transfer the cooked steak to the mixing bowl with the sautéed vegetables.
- To the bowl with the cooked steak and vegetables, add the softened cream cheese, about half a cup of beef broth, and any additional seasonings you desire. Use a sturdy spoon or spatula to thoroughly mix everything together.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread half of the creamy steak and veggie mixture evenly over the bottom of your prepared baking dish.
- Layer about half of your provolone slices (or shredded cheese) over the steak mixture.
- Top with the remaining steak and veggie mixture, spreading it out evenly.
- Finally, arrange the remaining provolone slices (or shredded cheese) over the top, covering the entire casserole.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
- Once out of the oven, let the casserole rest for about 5-10 minutes before serving.
Notes
- Feel free to add mushrooms for extra flavor.
- This dish pairs well with a side salad or bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg