Ingredients:
- 1.5 lbs ribeye steak, thinly sliced against the grain
- 2 large green bell peppers, sliced into thin strips
- 1 medium yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 4 oz cream cheese, softened and cubed
- 0.25 cup heavy cream
- 1 tsp Worcestershire sauce
- 0.5 tsp smoked paprika
- 8 slices aged provolone cheese
- 0.5 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp cracked black pepper
Instructions:
- Preheat your oven to 400°F. This high temp is crucial for that final cheese bubble.
- Cut the 1.5 lbs ribeye into paper thin strips, making sure to cut against the grain. Note: This breaks up the tough fibers for a melt in-your mouth texture.
- Heat 1 tbsp olive oil in a large skillet over high heat until it shimmering. Add the steak in a single layer and cook for 3 minutes until deeply browned and sizzling. Remove steak and set aside.
- In the same skillet, add the 2 sliced green peppers, 1 yellow onion, and 8 oz cremini mushrooms. Cook for 5-7 minutes until the onions are translucent and the pepper edges start to blister.
- Stir in the 3 cloves minced garlic, 0.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp smoked paprika. Cook for 1 minute until the garlic is fragrant and the spices coat the vegetables.
- Reduce the heat to medium low. Return the steak to the pan and stir in the 4 oz cubed cream cheese, 0.25 cup heavy cream, and 1 tsp Worcestershire sauce.
- Stir constantly for 2-3 minutes until the cream cheese has completely melted into a velvety, thick sauce that coats every piece of meat and veg.
- Transfer the mixture into a 9x13 baking dish. Lay the 8 slices of provolone evenly across the top, then sprinkle with the 0.5 cup shredded mozzarella.
- Place in the oven and bake for 15-20 minutes until the cheese is golden brown and the edges are aggressively bubbling.
- Let the casserole sit for 5 minutes before serving. Note: This allows the sauce to thicken slightly so it doesn't run all over the plate.