Scale

1.5 lbs thinly sliced ribeye steak or lean ground beef

1 tbsp olive oil or avocado oil

1 large yellow onion, thinly sliced

1 green bell pepper, thinly sliced

1 red bell pepper (optional), thinly sliced

4 oz cream cheese, cubed

1/3 cup heavy cream

1 tbsp Worcestershire sauce

1/2 tsp garlic powder

Salt and pepper, to taste

6–8 slices provolone cheese

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1. Preheat oven to 375°F (190°C). If not using an oven-safe skillet, lightly grease a 9×13-inch casserole dish.

2. Heat oil in a large skillet over medium-high heat. Add onions and peppers, sauté for 5–7 minutes until soft and caramelized. Remove and set aside.

3. In the same skillet, cook shaved steak or ground beef until browned. Drain excess grease if needed. Season with salt, pepper, and garlic powder.

4. Lower heat and add cream cheese. Stir until melted and fully combined with the beef.

5. Pour in heavy cream and Worcestershire sauce. Stir until smooth and creamy.

6. Return peppers and onions to the skillet and mix to combine. Let simmer for 2 minutes.

7. If not using an oven-safe skillet, transfer mixture to the prepared casserole dish. Spread evenly.

8. Top with provolone slices, overlapping slightly to cover the entire surface.

9. Bake for 15–20 minutes, until cheese is melted, bubbly, and golden.

10. Let rest for 5 minutes before serving. Enjoy warm!

Use shaved ribeye for authentic flavor, or ground beef for a budget-friendly option.

Add sautéed mushrooms or jalapeños for extra depth or spice.

Swap provolone with Monterey Jack or Swiss for a different flavor profile.

For meal prep, store individual portions in airtight containers in the fridge for up to 4 days.

To freeze, allow to cool completely, then wrap tightly and freeze up to 3 months.