Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet (or a regular skillet and then transfer to a baking dish) over medium-high heat.1 tablespoon olive oil
- Add the thinly sliced steak to the hot skillet in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until browned and just cooked through. Remove the steak from the skillet and set aside, leaving any rendered fat in the pan.1 pound thinly sliced ribeye steak (or sirloin steak), cut into bite-sized pieces
- Add the sliced green bell pepper, yellow onion, and mushrooms to the same skillet. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are tender and slightly softened.1 large green bell pepper, thinly sliced, 1 large yellow onion, thinly sliced, 8 ounces cremini mushrooms, sliced
- Stir in the minced garlic, salt, and black pepper. Cook for another minute until fragrant.4 cloves garlic, minced, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
- Reduce the heat to medium-low. Add the softened cream cheese, heavy cream, mayonnaise, and sour cream to the skillet. Stir continuously until the cream cheese is melted and all ingredients are well combined, forming a smooth, creamy sauce.4 ounces cream cheese, softened, 1/4 cup heavy cream, 1/4 cup mayonnaise, 1/4 cup sour cream
- Return the cooked steak to the skillet with the vegetables and sauce. Gently stir to coat everything evenly.1 pound thinly sliced ribeye steak (or sirloin steak), cut into bite-sized pieces, 1 large green bell pepper, thinly sliced, 1 large yellow onion, thinly sliced, 8 ounces cremini mushrooms, sliced, 4 cloves garlic, minced, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 4 ounces cream cheese, softened, 1/4 cup heavy cream, 1/4 cup mayonnaise, 1/4 cup sour cream
- Sprinkle half of the shredded provolone cheese and half of the shredded mozzarella cheese over the mixture in the skillet. Stir them in until melted and incorporated into the sauce.1 cup shredded provolone cheese, 1 cup shredded mozzarella cheese
- If your skillet is not oven-safe, transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the remaining provolone and mozzarella cheese evenly over the top.1 cup shredded provolone cheese, 1 cup shredded mozzarella cheese
- Place the skillet or baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or sliced jalapeños if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat in microwave or oven.
