Ingredients
Scale
- 1 lb (450g) of thinly sliced sirloin or ribeye steak
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup of sliced mushrooms (optional for extra flavor)
- 2 cups shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream (for creaminess)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by thinly slicing the steak and chopping the vegetables. Keep everything ready for quick cooking.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes per side. Remove and set aside. In the same skillet, sauté onions, bell peppers, garlic, and mushrooms until tender, about 5-7 minutes.
- In a bowl, combine softened cream cheese, sour cream, and a pinch of salt and pepper. Mix until smooth. Stir in half of the shredded mozzarella cheese.
- In a baking dish, layer the cooked steak and sautéed vegetables. Spread the creamy cheese mixture evenly over the top. Sprinkle with remaining mozzarella cheese.
- Preheat your oven to 375°F (190°C). Bake the casserole for 20-25 minutes or until the cheese is melted and golden brown. Garnish with chopped parsley if desired.
Notes
- Use thinly sliced steak for quick cooking and authentic texture.
- Feel free to add extra veggies like zucchini or spinach for more nutrients.
- Choose a high-quality shredded cheese for a richer flavor.
- Use a glass or ceramic baking dish for even heat distribution.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg