Yield: 6–8 servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Ingredients
- 1 lb (450 g) ground beef or thinly sliced steak
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 3 large eggs
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven
Heat oven to 350°F (175°C). Grease a 9×13 baking dish. - Cook the Beef
In a large skillet, heat olive oil. Add ground beef or steak and cook until browned. Drain excess fat. - Add Vegetables
Add onions, bell peppers, mushrooms, and garlic. Cook 5–7 minutes until tender.
Season with salt, pepper, and Worcestershire sauce. - Make the Creamy Base
Stir in the cream cheese until melted and fully blended with the beef mixture. - Prepare the Egg Mixture
In a bowl, whisk together heavy cream and eggs. Pour over the beef mixture. - Assemble the Casserole
Transfer everything to the baking dish.
Top with provolone and mozzarella. - Bake
Bake for 30 minutes, or until golden, bubbly, and set. - Serve
Let rest for 5 minutes before slicing.
Storage
- Keeps up to 3 days in the fridge.
- Reheat in oven for best texture.
- Freezes well for up to 2 months.
Enjoy !!!
