Ingredients
- 1 1/2 pounds thinly sliced beef steak
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups mushrooms, sliced
- 1 cup creamy cheese sauce
- 2 cups shredded provolone cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
If you don’t have provolone, feel free to substitute with mozzarella or Monterey Jack for a slightly different flavor profile!
Instructions
- Preheat your oven to 375°F (190°C). This step always reminds me of the warm anticipation of family dinners back in Asheville.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onions and peppers, sautéing them until they’re soft and slightly caramelized, about 5-7 minutes.
- Add the mushrooms to the skillet and cook for another 3 minutes, stirring occasionally. Season the vegetables with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Remove the vegetables from the skillet and set aside. In the same skillet, add the beef strips. Cook until browned, about 5-6 minutes. Drain any excess fat.
- In a large mixing bowl, combine the cooked beef, sautéed vegetables, and cheese sauce. Mix until everything is well coated.
- Transfer the mixture to a 9×13 inch baking dish. Sprinkle shredded provolone cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. This part always brings back the comforting aroma of my abuela’s kitchen.
- Let it cool for a few minutes before serving. Enjoy the rich, cheesy goodness with your loved ones!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International