Ingredients
1 tbsp olive oil
2lb thinly sliced beef
1 small onion, sliced
2 bell peppers, sliced
2 cups mushrooms, sliced
2 cups shredded provolone
4 oz cream cheese
1/2 cup beef broth
1 tsp worcestershire sauce
1 tsp garlic salt
1/2 tsp black pepper
Preheat oven to 350.
Heat the olive oil over medium-high heat.
Add the beef, garlic salt, and pepper and cook until browned. Remove from the pan and set aside, but leave about 2 tbsp of grease in the skillet to cook the veggies in. If there isn’t enough just add a little more oil.
Add the peppers, onions, and mushrooms to the skillet. Cook until soft.
Add the worcestershire, beef broth, and cream cheese to the veggies. Heat through until the cream cheese is melted.
Add the beef back to the pan and combine all ingredients. If you don’t have an ovenproof skillet, transfer to a 9×13 baking dish.
Sprinkle with provolone.
Bake for 15 min until heated through. Broil 2-3 min if you prefer crispy cheese.
6 servings
694 calories
50g fat
7g total carbs
6g net carbs
53g protein
