Ingredients
- (sliced into thin strips) 1 1/2 pounds Butcher Box sirloin steak
- 1 teaspoon steak Seasoning
- salt and pepper to taste
- 1 cup sliced green peppers
- 1 cup mushrooms
- One 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
- (sliced into small pieces) 4-5 slices provolone cheese
Instructions
- Preheat the oven to 350 degrees.
- To a skillet, add the Butcher Box steak on medium-high heat. With steak seasoning, salt, and pepper, season the steak. Flipping both sides of the steak, cook for 2-3 minutes.
- To the skillet, add green peppers, onion, garlic, and mushroom. Cook until the meat is no longer pink and the vegetables are soft.
- Drain it, if there is any excess fat in the skillet. This step is important(it will cause the casserole to have a soupy residue underneath).
- Add the cream cheese and Worcestershire sauce. Cook until the cream cheese has melted.
- Take the skillet away from heat.
- Combine the eggs, shredded parmesan Reggiano cheese, and heavy cream in a medium bowl.
- Spray a baking dish(8 x 11/9×9) with oil or cooking spray. Into the dish, pour the steak mixture.
- On top, drizzle the liquid egg and cheese mixture. Top with the provolone cheese slices.
- Until the cheese begins to bubble, bake for 15-20 minutes. Mine was ready around EIGHTEEN.
- Cool before serving.
Nutrition Facts
Amount per serving.
Calories689.7
Fat48.9g
Protein52.5g
Total Carbs9.7g
Net Carbs7.2g
Fiber2.5g
Sugar5.4g
