Ingredients
2 pounds shaved steak
Salt and pepper, to taste
1 tablespoon avocado oil
1 chopped onion
1 bell pepper, sliced into ½-inch strips (red, green, or yellow)
1 teaspoon garlic powder
1 tablespoon butter
¾ cup beef broth
4 ounces cream cheese, cubed
16 ounces grated provolone, divided
Instructions
- Preheat oven to 350°F (175°C). Season steak with salt and pepper.
- Heat avocado oil in a large skillet over medium-high heat. Add steak and cook until browned, about 2 minutes per side. Remove from heat, let cool slightly, and chop.
- In the same skillet, sauté onion and bell pepper for 6 minutes until softened. Add garlic powder, salt, and pepper. Mix in chopped steak and remove from heat.
- Melt butter in a saucepan, add beef broth, and bring to a simmer. Reduce heat, add cream cheese, and whisk until smooth. Reduce to low heat and stir in half of the provolone until melted.
- Pour cheese sauce over steak and vegetables, stirring to combine. Transfer to a casserole dish and top with remaining provolone.
- Bake for 25–30 minutes until bubbly and golden. Optional: broil 1–2 minutes for a crispier top.
Notes
- Meal Prep: Store leftover portions in airtight containers in the fridge for up to 4 days.
- Freezer-Friendly: Assemble in a freezer-safe dish and freeze for up to 2 months. Thaw overnight before baking.
- Vegetable Variations: Add mushrooms, spinach, or poblano peppers for more flavor and nutrients.
- Cheese Options: Provolone works best, but cheddar or mozzarella can be substituted.
- Prep Time: 15 min
- Cook Time: 45 min