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  • 1 1/2 pounds Butcher Box sirloin steak sliced into thin strips
  • 1 teaspoon Steak Seasoning I like McCormick’s Montreal Steak Seasoning
  • salt and pepper to taste
  • 1 cup sliced green peppers
  • 1 cup mushrooms
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped
  • 2 oz cream cheese
  • 1 teaspoon Worcestershire sauce
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/2 cup shredded parmesan reggiano cheese
  • 4-5 slices provolone cheese sliced into small pieces


  • Watch the video above for step by step instructions.
  • Preheat oven to 350 degrees.
  • Add the Butcher Box steak to a skillet on medium-high heat. Season the steak with steak seasoning, salt, and pepper. Cook for 2-3 minutes, flipping both sides of the steak.
  • Add the green peppers, onion, garlic, and mushroom to the skillet. Cook until the vegetables are soft and the meat is no longer pink.
  • If there is any excess fat in the skillet, drain it. This step is important. If there is excess liquid it will cause the casserole to have a soupy residue underneath.
  • Add the Worcestershire sauce and cream cheese. Cook until the cream cheese has melted.
  • Remove the skillet from heat.
  • In a medium bowl, combine the eggs, shredded parmesan reggiano cheese, and heavy cream.
  • Spray an 8 x 11 or 9×9 baking dish (I used 8 x11) with oil or cooking spray. Pour the steak mixture into the dish.
  • Drizzle the liquid egg and cheese mixture on top. Top with the provolone cheese slices.
  • Bake for 15-20 minutes or until the cheese begins to bubble. Mine was ready around 18.
  • Cool before serving.