Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly coat a 9x13 baking dish with non-stick cooking spray.
- Warm the olive oil in a large skillet over medium heat before adding the diced onions and bell peppers.
- Sauté the vegetables for 5 to 6 minutes until they become tender and fragrant, then stir in the minced garlic for 30 seconds.
- Add the ground beef to the skillet, breaking it into small crumbles and cooking for 7 to 8 minutes until fully browned.
- Drain any excess liquid from the pan and stir in the Worcestershire sauce, salt, and pepper to season the meat.
- Lower the heat and mix in the softened cream cheese, stirring constantly until the mixture is thick, smooth, and creamy.
- Spread the beef mixture into the baking dish, layer with provolone slices, and finish with a generous topping of shredded mozzarella.
- Bake for 22 to 25 minutes until the cheese is bubbling and golden, then let it rest for 5 minutes before slicing.
Notes
For the best results, ensure you drain the excess fat from the beef after browning to prevent the casserole from becoming oily. You can prepare the meat and vegetable base up to 24 hours in advance and store it in the fridge before topping with cheese and baking. If you prefer a sharper flavor profile, try substituting half of the mozzarella with sharp white cheddar or monterey jack cheese.