- 2 cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 1 cup beef broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Baking dish (9×13 inches)
- Mixing bowl
- Wooden spoon or spatula
- Knife and chopping board
- Measuring cups and spoons
Step-by-Step Instructions
First, I start by preparing my steak. I heat olive oil in the large skillet over medium-high heat, letting the pan get hot before adding the sliced steak. This step is crucial for getting that nice sear. I sprinkle some salt and pepper over the meat, then I add in the minced garlic, letting the fragrant aroma fill my kitchen. I sauté the steak for about 5-7 minutes until it’s browned but not overcooked; it’s okay if it’s a little pink since it will bake further in the oven.
Next, once my steak is ready, I remove it from the skillet and throw in the diced onions and bell peppers. I let these cook for around 5 minutes until they become tender and slightly caramelized. The sweetness from the sautéed vegetables really enhances the flavor profile of the casserole. After the veggies are soft, I mix them back into the skillet with the steak, creating a lovely harmony of colors and textures.
Once that’s done, I grab a large mixing bowl and combine the cream cheese and beef broth, whisking it together until smooth. This step is where a lot of flavor comes in! Once blended, I stir in half of the cheddar cheese and the sautéed steak mixture. I can already feel excitement bubbling up as I can tell this will be rich and comforting. (See the next page below to continue…)