Description
A comforting and hearty casserole combining tender steak, vibrant bell peppers, and gooey cheese, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb steak (ribeye or sirloin), thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the steak, seasoning with salt, pepper, garlic powder, and Italian seasoning. Cook until browned, about 5-7 minutes.
- Add the bell pepper, onion, and mushrooms to the skillet. Cook until the vegetables are tender, about 5 minutes.
- Remove from heat and stir in half of the provolone and mozzarella cheese until melted.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Prepare in advance and pop it in the oven when you’re ready to enjoy. Leftovers are best stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 440
- Sugar: 3g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg