– 2 pounds shaved steak – Salt and pepper – 1 tablespoon avocado oil – 1 chopped onion – 1 bell pepper cut into ½ inch strips (red, green, or yellow) – 1 teaspoon garlic powder – 1 tablespoon butter – ¾ cup beef broth – 4 ounces cream cheese cubed – 16 ounces grated provolone divided
– Preheat oven to 350° F. Season the steak with salt and pepper to taste. – Heat the avocado oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 2 minutes per side. Remove from the heat. Allow to cool slightly and chop.
– Add the onion and peppers to the skillet and cook for 6 minutes, until softened. Add the garlic powder and season to taste with salt and pepper. Return the chopped steak to the skillet and stir to combine. Remove from heat.
– Meanwhile, melt the butter in a saucepan and add the beef broth. Bring to a simmer over medium-high heat. Reduce heat to medium and add the cream cheese. Cook, whisking often until the cream cheese is melted.
– Reduce heat to low and add in 8 ounces of the provolone cheese. Cook until the cheese is melted.
– Add the cheese sauce to the steak mixture and stir to combine.
– Transfer to a casserole dish and top with the remaining cheese.
– Bake for 25 to 30 minutes until bubbly and heated through.