Ingredients:
- 1½ lbs beef sirloin or ribeye, thinly sliced or chopped
- 2 tbsp olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 8 oz mushrooms, sliced (optional)
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 (8 oz) package cream cheese, softened
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone or cheddar jack cheese (for topping)
- Optional: chopped parsley for garnish
🔥 Instructions:
1.
Preheat Oven
- Preheat oven to 375°F (190°C). Lightly grease a 9×13” baking dish.
2.
Cook the Steak
- Heat 1 tbsp olive oil in a large skillet.
- Add the chopped beef, season with salt, pepper, and garlic powder.
- Cook until browned (don’t overcook). Remove from pan and set aside.
3.
Sauté the Veggies
- In the same skillet, add another tbsp olive oil.
- Sauté onions, peppers, and mushrooms until softened (about 5–6 minutes).
- Add steak back in and toss to combine.
4.
Creamy Base
- In a mixing bowl, combine softened cream cheese, sour cream, and shredded mozzarella. Mix well.
5.
Assemble the Casserole
- In the baking dish, spread the creamy mixture evenly.
- Top with the steak and veggie mix.
- Sprinkle provolone or cheddar jack cheese generously on top.
6.
Bake
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
7.
Serve
- Garnish with fresh chopped parsley if desired. Serve hot!
🧠 Tips & Variations:
- Want a low-carb version? It’s already keto-friendly — just skip any carb sides.
- Add sautéed jalapeños for heat.
- Serve over rice, pasta, or toasted hoagie rolls for a Philly cheesesteak sandwich vibe!