Ingredients
Scale
- 1 pound ribeye steak, thinly sliced
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon Worcestershire sauce
- 6 ounces provolone cheese, sliced or shredded
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon paprika
- Optional: sliced mushrooms, sautéed
Instructions
- Preheat the Oven and Prepare the Ingredients:
- Preheat your oven to 350°F (175°C).
- If the steak isn’t already thinly sliced, place it in the freezer for about 30 minutes to firm up, which makes slicing easier. Slice the steak into thin strips.
- Cook the Steak and Vegetables:
- Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the onions, bell peppers, and garlic. Season with salt and pepper. Cook until the vegetables are softened, about 5-7 minutes. Add the Worcestershire sauce and stir to combine.
- Combine Steak and Vegetables:
- Return the cooked steak to the skillet with the vegetables and mix well. If using, add the sautéed mushrooms.
- Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, milk, heavy cream, and paprika.
- Assemble the Casserole:
- Spread the steak and vegetable mixture evenly in a greased 9×13 inch baking dish.
- Layer the provolone cheese over the steak and vegetables.
- Pour the egg mixture evenly over the cheese.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set and the top is lightly browned.
- Serve:
- Let the casserole cool for a few minutes before slicing. Serve hot.
