Ingredients:

  • 1.5 lbs sirloin steak, thinly shaved against the grain
  • 2 tbsp avocado oil
  • 1 tsp garlic salt
  • 0.5 tsp cracked black pepper
  • 2 large green bell peppers, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 8 oz white button mushrooms, sliced
  • 4 oz full-fat cream cheese, softened
  • 1 tsp Worcestershire sauce
  • 8 slices aged provolone cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high heat ensures the cheese melts and browns before the beef overcooks.
  2. Heat the avocado oil in a 12 inch cast iron skillet until it shimmers and wisps of smoke appear.
  3. Add the shaved sirloin in a single layer, searing in three separate batches. Note: Overcrowding the pan causes the temperature to drop and the meat to release liquid.
  4. Cook the beef until the edges are crispy and mahogany colored, then transfer to a clean plate.
  5. In the same skillet, toss in the sliced bell peppers, onions, and mushrooms.
  6. Sauté over medium high heat for 6–8 minutes until the onions are translucent and the mushrooms have shrunk.
  7. Lower the heat to medium low and stir the beef back into the skillet.
  8. Fold in the softened cream cheese and Worcestershire sauce, stirring until a velvety, stable sauce coats every piece.
  9. Transfer the mixture into your 9x13-inch ceramic baking dish, smoothing it out with a spatula.
  10. Layer the 8 slices of Provolone across the top, overlapping them slightly for full coverage.
  11. Bake for 10–12 minutes until the cheese is bubbly, molten, and showing golden spots. While the cheese is doing its thing in the oven, you might want to think about drinks. If you're feeling adventurous after a long day, you can actually whip up a [Malibu Dirty Soda](https://dailyrecipeshub.com/recipes/midnight-malibu-dirty-soda/) in about five minutes. It’s a fun, fizzy contrast to the salty, savory intensity of the steak.