About the Recipe
Ingredients
2 lb Ground beef
2 tsp Sea salt
1/2 tsp Black pepper
3 large Bell peppers (sliced into thin strips; I used red, yellow, and green)
1 large Onion (cut in half, sliced into thin slices)
1/2 tbsp Italian seasoning
1 tsp Smoked paprika
1/2 tsp Garlic powder
4 oz Cream cheese
1/4 cup Chicken bone broth
6 slices Provolone cheese (~4 oz)
Preparation
Preheat the oven to 350°F (177°C).
Sauté the Beef:
Place the beef into a large sauté pan over medium-high heat and break it up with a spatula.
Season with sea salt and black pepper.
Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
Add Vegetables and Seasonings:
Add the bell peppers and onions to the pan.
Season with Italian seasoning, smoked paprika, and garlic powder.
Sauté for 10-15 minutes, until the vegetables are soft.
Create the Creamy Base:
Add the cream cheese and broth to the pan.
Stir together until smooth and melted.
Assemble the Casserole:
Transfer the mixture to a large stoneware baking dish (8 x 11½ inches).
Arrange provolone slices on top, overlapping slightly.
Bake:
Bake for 10-15 minutes, until the cheese is melted.
Enjoy your delicious Cheesesteak Casserole!
Serving size: 1 cup (slightly heaped), or 1/6 entire recipe