Ingredients (Table Format)
| Ingredient | Amount |
|---|---|
| Ground beef or shaved steak | 1 ½ lbs |
| Onion (diced) | 1 medium |
| Green bell pepper (diced) | 1 |
| Red bell pepper (diced) | 1 |
| Mushrooms (sliced) | 8 oz |
| Garlic (minced) | 2 cloves |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Smoked paprika (optional) | ½ tsp |
| Worcestershire sauce | 1 tbsp |
| Cream cheese (softened) | 8 oz |
| Mayonnaise | ½ cup |
| Eggs | 2 large |
| Provolone cheese (shredded) | 1 cup |
| Mozzarella cheese (shredded) | 1 cup |
Instructions
- Preheat & Prep: Set oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Cook the Beef: In a large skillet over medium-high heat, brown the beef until fully cooked. Drain any excess grease.
- Sauté the Veggies: Add onion, bell peppers, mushrooms, and garlic to the skillet. Cook until softened, about 5–6 minutes. Season with salt, pepper, smoked paprika, and Worcestershire sauce.
- Layer It Up: Transfer the beef and veggie mixture to the prepared baking dish, spreading it evenly.
- Make the Creamy Base: In a bowl, whisk together cream cheese, mayonnaise, and eggs until smooth.
- Assemble: Pour the creamy mixture over the beef and vegetables. Top with shredded provolone and mozzarella.
- Bake: Bake for 25–30 minutes, until the top is golden and bubbling.
- Rest & Serve: Let the casserole rest for 5 minutes before serving. Delicious on its own, or paired with a crisp salad, crusty bread, or toasted hoagie rolls.
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