Servings: 6 servings
Calories: 360kcal
Equipment
- Large skillet
- Dutch oven
- 9x13 inch baking dish
Ingredients
For the Casserole
- 1 pound Shaved Beef Steak
- 1 cup Green Bell Pepper thinly sliced
- 1 medium Onion thinly sliced
- 8 ounces Provolone Cheese sliced
- 4 ounces Cream Cheese softened
- 1/2 cup Beef Broth
For Seasoning
- 1 tablespoon Cooking Oil Avocado oil or Olive oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Dried Oregano or Italian Seasoning
- 1 tablespoon Sugar-free Worcestershire Sauce or Coconut Aminos
Instructions
Preparation
- Prepare the veggies by thinly slicing the green bell pepper and onion.
- Sauté the onions and bell peppers in a large skillet or Dutch oven over medium-high heat with a tablespoon of cooking oil for about 8-10 minutes. Transfer to a mixing bowl.
- Cook the shaved beef steak in the same skillet, seasoning with salt, black pepper, garlic powder, and onion powder, until browned, about 2-3 minutes per batch. Transfer to the mixing bowl.
- Mix the softened cream cheese and half a cup of beef broth into the bowl with the beef and veggies. Stir thoroughly.
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch dish.
- Spread half of the creamy mixture evenly over the bottom of the baking dish.
- Layer half of the provolone cheese slices over the mixture.
- Top with the remaining mixture and then arrange the remaining provolone slices over the top.
- Bake in the oven for 20-25 minutes until bubbly and cheese is melted.
- Rest the casserole for 5-10 minutes before serving.
Notes
Garnish with fresh parsley for added color if desired.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 8g | Protein: 35g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 700mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 30mg | Calcium: 300mg | Iron: 3mg
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