Ingredients
Method
- Preheat oven to 350°F. Season the sliced steak generously with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Add steak in a single layer and cook for about 2 minutes per side until browned. Remove steak, let rest, and chop into bite-sized pieces.
- In the same skillet, cook sliced onions and bell peppers over medium heat for 6-8 minutes, until soft and golden. Add minced garlic and garlic powder and cook for another minute. Season with salt and pepper, then return the chopped steak to the skillet and mix everything together.
- In a medium saucepan, melt butter over medium-high heat. Add beef broth and bring to a simmer. Add cubed cream cheese and whisk until smooth. Add 1 cup of provolone cheese and whisk until melted and smooth. Let the sauce thicken for 2-3 minutes.
- Pour the cheese sauce over the beef and vegetable mixture in the skillet. Stir until everything is coated in the sauce. Transfer the mixture to a 9x13 baking dish and top with the remaining provolone cheese.
- Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and starting to brown. Let it rest for 5 minutes before serving.
Notes
This casserole takes all the flavors of a Philly cheesesteak sandwich and combines them into an easy, one-dish meal. It's creamy, cheesy, and full of flavor with minimal prep and cleanup.
