Tender steak, gooey cheese, sautéed veggies, and crispy topping make this a comforting, flavor-packed meal.
# Components:
→ Main Components
01 - 1 pound ribeye steak or thinly sliced beef
02 - 1 large onion, sliced
03 - 1 green bell pepper, sliced
04 - 1 red bell pepper, sliced
05 - 2 cloves garlic, minced
06 - 8 ounces mushrooms, sliced (optional)
→ Dairy and Cheese Layer
07 - 2 cups shredded provolone cheese or mozzarella
08 - 4 ounces cream cheese, softened
→ Sauce and Seasoning
09 - 1/2 cup mayonnaise
10 - 1/4 cup beef broth
11 - 1 teaspoon Worcestershire sauce
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
→ Optional Additions
16 - 2 cups cooked pasta
→ Topping
17 - 1/2 cup crushed crackers or breadcrumbs
18 - 2 tablespoons butter, melted
# Directions:
01 - Set oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, brown the thinly sliced ribeye steak until fully cooked. Remove steak from pan and set aside.
03 - Using the same skillet, add onions, green and red bell peppers, mushrooms if desired, and minced garlic. Sauté for 5–7 minutes, stirring occasionally, until vegetables soften. Season with salt, black pepper, garlic powder, and onion powder.
04 - In a mixing bowl, combine softened cream cheese, mayonnaise, beef broth, and Worcestershire sauce. Stir until smooth and fully incorporated.
05 - Add cooked steak and sautéed vegetables to the prepared baking dish. Fold in cooked pasta, if using. Evenly spread the cream cheese mixture on top. Sprinkle shredded provolone or mozzarella cheese across the surface.
06 - Combine crushed crackers or breadcrumbs with melted butter in a small bowl. Evenly distribute over the cheese layer.
07 - Bake uncovered for 25–30 minutes, or until cheese is melted, bubbly, and topping is golden brown.
08 - Allow casserole to rest for several minutes before portioning. Serve warm for optimal flavor and texture.
