Ingredients (Serves 4–6)
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1 lb (450 g) thinly sliced beef (ribeye or sirloin works best)
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1 tbsp olive oil
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1 medium onion, thinly sliced
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1 green bell pepper, thinly sliced
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8 oz (225 g) mushrooms, sliced (optional)
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Salt and black pepper, to taste
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2 cups shredded provolone cheese (or mozzarella)
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4–5 large sandwich rolls or 1 loaf of French bread, cubed
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½ cup cream cheese, softened
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½ cup milk
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1 tsp garlic powder
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1 tsp Worcestershire sauce (optional)
Instructions
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Preheat oven: 350 °F (175 °C). Grease a 9×13-inch baking dish.
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Cook beef: Heat olive oil in a skillet over medium-high heat. Sear the beef until browned. Remove and set aside.
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Sauté vegetables: In the same skillet, cook onions, bell peppers, and mushrooms until tender. Season with salt and pepper.
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Mix cream base: In a bowl, combine cream cheese, milk, garlic powder, and Worcestershire sauce until smooth.
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Assemble casserole:
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Spread half of the cubed bread in the prepared dish.
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Layer half of the cooked beef and vegetables.
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Sprinkle 1 cup of shredded cheese.
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Repeat layers with remaining bread, beef, vegetables, and top with remaining cheese.
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Pour the cream mixture evenly over the top.
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Bake: Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
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Serve: Let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips
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For extra cheesiness, mix in shredded cheddar or Swiss with provolone.
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You can prep this ahead of time and refrigerate before baking.
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Substitute rolls with cubed baguette or hoagie bread for better texture.
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Add banana peppers or sautéed red peppers for extra flavor.
I can also provide a low-carb version using cauliflower or keto bread if you want a lighter option. Do you want me to do that?
