Ingredients
Equipment
Method
- Preheat your oven to 350° F. Season the steak with salt and pepper to your liking.
- Heat the avocado oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 2 minutes per side. Remove the steak from the heat. Let it cool slightly, then chop it.
- Add the chopped onion and bell pepper strips to the same skillet. Cook for 6 minutes, until they are softened. Stir in the garlic powder and season with salt and pepper to taste. Return the chopped steak to the skillet and mix everything together. Remove from heat.
- Meanwhile, melt the butter in a saucepan and add the beef broth. Bring this mixture to a simmer over medium-high heat. Lower the heat to medium and add the cubed cream cheese. Cook, whisking often, until the cream cheese is fully melted. Reduce the heat to low and stir in 8 ounces of the provolone cheese until it is melted.
- Pour the cheese sauce over the steak mixture in the skillet and stir to combine. Transfer the entire mixture to a casserole dish. Top with the remaining 8 ounces of provolone cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and heated through.
Nutrition
Notes
This casserole is great for meal prep. You can assemble it ahead of time and bake when ready to serve. It reheats well.