Ingredients
Equipment
Method
- Preheat your oven to 350° F. Season the steak with salt and pepper.
- 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 skillet. Let it cool slightly, then chop it.
- Add the chopped onion and bell pepper strips to the same skillet. Cook for 6 minutes, until softened. Stir in the garlic powder and season with salt and pepper to taste. Return the chopped steak to the skillet and mix everything together. Remove from heat.
- In a saucepan, melt the butter over medium-high heat. Add the beef broth and bring to a simmer. Reduce the heat to medium and add the cubed cream cheese. Whisk often until the cream cheese is fully melted. Lower the heat to low and stir in 8 ounces of the provolone cheese until melted.
- Pour the cheese sauce into the skillet with the steak mixture and stir to combine. Transfer the mixture to a casserole dish. Top with the remaining 8 ounces of provolone cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and heated through.
Nutrition
Notes
This casserole is great for meal prep. You can store leftovers in the refrigerator for up to 3 days.