Equipment Needed
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Large mixing bowl
- Measuring cups and spoons
- Tongs or spatula
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). Then, I get my crispy bread topping ready. In my large mixing bowl, I combine the cubed French bread, melted butter, and garlic powder. I toss it all together until every cube is lightly coated and smells like garlic butter. I set this aside for now—this will become our golden, crunchy crown. While the oven heats, I grab my large skillet and heat the olive oil over medium-high heat. I add the sliced onions and bell peppers with a pinch of salt. I cook them, stirring occasionally, until they’re softened and starting to get some lovely browned edges, about 8-10 minutes. That caramelized smell is the start of something great.
Once the veggies are soft, I push them to the side of the skillet. I add the shaved steak to the center, breaking it up with my tongs. I let it sear for a minute without stirring to get some good color, then I mix it with the peppers and onions. I cook until the beef is no longer pink, which happens quickly because it’s so thin. Now for the flavor boost: I stir in the minced garlic, Worcestershire sauce, smoked paprika, and a good grind of black pepper. I let it cook for just another minute until the garlic is fragrant. I then pour in the beef broth, scraping up any browned bits from the bottom of the pan—that’s pure flavor!
Now, it’s assembly time. I lightly grease my 9×13 inch baking dish. I spread the entire beef and vegetable mixture (including all the juices from the pan) evenly in the bottom. This is our savory foundation. Over the beef, I sprinkle a generous layer of the shredded cheeses. I use half of the provolone and half of the mozzarella here, saving the rest for the top. Then, I carefully pile on the garlic-butter bread cubes in an even layer, pressing them down gently so they can start soaking up the juices below.(See the next page below to continue…)