Ingredients:

  • 1.5 lbs Lean Ground Beef (90/10 blend)
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 1 tbsp Worcestershire Sauce
  • 2 large Green Bell Peppers, thinly sliced
  • 1 medium Yellow Onion, thinly sliced
  • 8 oz White Button Mushrooms, sliced
  • 1 tbsp Avocado oil
  • 4 oz Full-fat Cream Cheese, softened and cubed
  • 1/2 cup Beef Bone Broth (low sodium)
  • 6 slices Sharp Provolone Cheese, chopped (for filling)
  • 6 slices Sharp Provolone Cheese, whole (for topping)

Instructions:

  1. Heat avocado oil in a large skillet over medium high heat. Add the beef, breaking it into large chunks. Cook 5 minutes until deeply browned and caramelized on the edges.
  2. Remove the beef from the pan and set aside. In the same pan, add the sliced onions, green peppers, and mushrooms. Sauté 7 minutes until the onions are translucent and the peppers are tender crisp.
  3. Season the foundation. Stir in salt, pepper, garlic powder, and Worcestershire sauce.
  4. Lower the heat to medium. Stir the beef back in, then add cubed cream cheese and beef bone broth. Stir 3 minutes until the cream cheese is completely melted and velvety.
  5. Add the first cheese layer. Fold in the chopped provolone cheese until just combined.
  6. Transfer the mixture. Pour the beef and vegetable mix into your prepared baking dish, smoothing it into an even layer.
  7. Top it off. Lay the remaining whole slices of provolone across the top, overlapping them slightly to cover the entire surface.
  8. Bake to perfection. Place in a preheated 375°F oven. Bake 15-20 minutes until the cheese is bubbly and starting to brown in spots.