Ingredients
Equipment
Method
- Preheat oven to 350° F. Season the steak with salt and pepper to 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 from the heat. Allow to cool slightly and chop.
- Add the onion and peppers to the skillet and cook for 6 minutes, until softened. Add the garlic powder and season to taste with salt and pepper. 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 to a simmer over medium-high heat. Reduce 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 to a casserole dish and top with the remaining cheese.
- Bake for 25 to 30 minutes until bubbly and heated through.
Nutrition
Notes
This casserole is a great make-ahead meal. You can assemble it and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.