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!