Ingredients
- 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
Instructions
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Watch the video above for step by step instructions.
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Preheat oven to 350 degrees.
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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.
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Add the green peppers, onion, garlic, and mushroom to the skillet. Cook until the vegetables are soft and the meat is no longer pink.
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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.
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Add the Worcestershire sauce and cream cheese. Cook until the cream cheese has melted.
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Remove the skillet from heat.
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In a medium bowl, combine the eggs, shredded parmesan reggiano cheese, and heavy cream.
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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.
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Drizzle the liquid egg and cheese mixture on top. Top with the provolone cheese slices.
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Bake for 15-20 minutes or until the cheese begins to bubble. Mine was ready around 18.
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Cool before serving.
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