Ingredients
Scale
- 1 lb (450g) sirloin steak or ribeye, thinly sliced
- 1 tablespoon olive oil
- 1 medium bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup beef broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same skillet, add sliced onions, bell peppers, and mushrooms. Cook until tender, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute.
- Return the cooked beef to the skillet. Stir in cream cheese, beef broth, and Italian seasoning. Cook, stirring frequently, until heated through and creamy. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Transfer beef mixture to a greased casserole dish. Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the oven for 15-20 minutes until cheese is melted and bubbly. Broil for an additional 2 minutes for a golden finish.
Notes
- Allow the casserole to cool completely before storing in an airtight container. Reheat in the microwave or oven. It keeps well in the fridge for up to 3 days.
- For a richer flavor, add sautéed mushrooms or chopped green onions before baking. You can also customize the cheese blend with mozzarella or pepper jack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
