Ingredients
Equipment
Method
- Preheat your oven to 350° F. Season the steak with salt and pepper to your taste.
- 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 onion and peppers to the same skillet and 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 stir to combine. 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. Reduce the heat to medium and add the cream cheese. Cook, whisking often, until the cream cheese is melted. Reduce heat to low and add in 8 ounces of the provolone cheese. Cook until the cheese is melted.
- Add the cheese sauce to the steak mixture and stir to combine. Transfer the mixture to a casserole dish and top with the remaining provolone cheese.
- Bake for 25 to 30 minutes, until the casserole is bubbly and heated through.
Nutrition
Notes
This casserole is great for meal prep. Let it cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.