Ingredients
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 garlic cloves, minced
– 1 pound ground beef
– Salt and pepper, to taste
– 1 teaspoon Worcestershire sauce
– 8 oz cream cheese, softened
– 1/2 cup beef broth
– 1 cup shredded provolone cheese
– 1 cup shredded mozzarella cheese
– 6 oz sliced provolone cheese (for topping)
– Cooking spray, for greasing
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper until they’re tender and golden, about 5 minutes. Add in the garlic and cook for another minute until fragrant.

3. Crank up the heat to medium-high and add the ground beef to the skillet. Season with salt and pepper. Cook until the beef is browned and crumbled, which should take around 6-8 minutes. Drain any excess grease.
4. Stir in the Worcestershire sauce and then the cream cheese until well combined and the cream cheese is melted. Pour in the beef broth and let it simmer for a couple of minutes to get all those flavors to mingle

5. Remove from heat and spoon the beef mixture into the prepared baking dish. Sprinkle both the shredded provolone and mozzarella evenly over the beef.

6. Lay the sliced provolone cheese on top to cover the casserole. I like to overlap the slices a bit to ensure every bite has that gooey cheese pull.

7. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbling and starts to get those irresistible golden-brown spots.
8. Let the casserole stand for about 5 minutes before serving – if you can wait that long!
Variations & Tips

– Feel free to use thinly sliced steak in place of ground beef for a more authentic cheesesteak vibe. Just cook it quickly so it stays tender.
– I’ve used provolone and mozzarella here, but if you’re a cheese adventurer, throw in some pepper jack for a spicy kick.
– For meal prep, assemble the casserole the night before, cover, and refrigerate. The next evening, just pop it in the oven when you’re ready. Dinner’s on the table in no time!
– Leftovers reheat beautifully, making your lunch the next day the envy of the office. Just make sure you don’t skimp on the  cheese – it’s the best part, after all!

Ingredients
– 1 tablespoon olive oil
– 1 large onion, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 garlic cloves, minced
– 1 pound ground beef
– Salt and pepper, to taste
– 1 teaspoon Worcestershire sauce
– 8 oz cream cheese, softened
– 1/2 cup beef broth
– 1 cup shredded provolone cheese
– 1 cup shredded mozzarella cheese
– 6 oz sliced provolone cheese (for topping)
– Cooking spray, for greasing
Directions
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat. Sauté the onion and bell pepper until they’re tender and golden, about 5 minutes. Add in the garlic and cook for another minute until fragrant.

3. Crank up the heat to medium-high and add the ground beef to the skillet. Season with salt and pepper. Cook until the beef is browned and crumbled, which should take around 6-8 minutes. Drain any excess grease.
4. Stir in the Worcestershire sauce and then the cream cheese until well combined and the cream cheese is melted. Pour in the beef broth and let it simmer for a couple of minutes to get all those flavors to mingle

5. Remove from heat and spoon the beef mixture into the prepared baking dish. Sprinkle both the shredded provolone and mozzarella evenly over the beef.

6. Lay the sliced provolone cheese on top to cover the casserole. I like to overlap the slices a bit to ensure every bite has that gooey cheese pull.

7. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbling and starts to get those irresistible golden-brown spots.
8. Let the casserole stand for about 5 minutes before serving – if you can wait that long!
Variations & Tips

– Feel free to use thinly sliced steak in place of ground beef for a more authentic cheesesteak vibe. Just cook it quickly so it stays tender.
– I’ve used provolone and mozzarella here, but if you’re a cheese adventurer, throw in some pepper jack for a spicy kick.
– For meal prep, assemble the casserole the night before, cover, and refrigerate. The next evening, just pop it in the oven when you’re ready. Dinner’s on the table in no time!
– Leftovers reheat beautifully, making your lunch the next day the envy of the office. Just make sure you don’t skimp on the  cheese – it’s the best part, after all!