1. Prep and Preheat:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Beef:
In a large skillet over medium-high heat, cook the ground beef (or shaved steak), breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease and transfer the beef to a plate.
3. Sauté the Vegetables:
In the same skillet, add the diced onion, bell peppers, and mushrooms. Sauté for 5-6 minutes until the vegetables have softened. Add the minced garlic and cook for an additional minute until fragrant.
Return the cooked beef to the skillet. Stir in the salt, black pepper, smoked paprika (if using), and Worcestershire sauce. Mix until everything is well combined.
4. Assemble the Base:
Spread the beef and vegetable mixture evenly into the bottom of the prepared baking dish.
5. Make the Creamy Topping:
In a medium bowl, combine the softened cream cheese, mayonnaise, and eggs. Using a hand mixer or a whisk, beat the mixture until it is completely smooth and free of lumps.
6. Layer and Bake:
Pour the creamy topping over the beef and vegetable base, spreading it into an even layer. Sprinkle the shredded provolone and mozzarella cheeses generously over the top.
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden in spots.
7. Rest and Serve:
Let the casserole rest for 5-10 minutes before serving. This allows it to set for cleaner slices. Serve hot on its own or with a side salad or crusty bread for a complete meal.
Chef’s Tips & Variations
For a Crispier Top: For a more browned and crispy cheese top, broil for the last 1-2 minutes of baking, watching closely to prevent burning.
Shaved Steak Shortcut: Look for “beef for cheesesteak” in your grocery store’s meat section to save time on slicing.
Make it Cheesier: Feel free to use all provone or add a ½ cup of shredded cheddar for a sharper flavor.
Meal Prep Friendly: This casserole reheats wonderfully. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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