INSTRUCTIONS:
1st Step
To begin, preheat the oven to 350F (175C). Doing so will guarantee its readiness when your dish is set to go into the oven.
2nd Step
In a large skillet, heat the olive oil over medium-high heat. When the meat is no longer pink, approximately 2 to 3 minutes, add it and simmer. Take the steak out of the pan and put it to one side.
3rd Step
Slice up some green and red bell peppers, an onion, some mushrooms, and some minced garlic, and throw them all into the same pan. The veggies need around 5 to 7 minutes in a sauté pan until they are soft and beginning to caramelize. Use salt, pepper, dried oregano, and dried basil as seasonings.
4th Step
Place the veggies in a 9×13-inch baking dish once they have been sautéed. On top of the sautéed veggies, scatter the cooked meat. Spread the sliced provolone cheese over the meat. Top the provolone with the shredded mozzarella.
5th Step
Combine the eggs, heavy cream, and mayonnaise in a bowl and whisk until smooth. The eggs should be poured over the casserole dish equally. It will work its way between the layers to form a smooth and delectable glue.
6th Step
Bake the dish for 25 to 30 minutes, or until the casserole is set and the cheese is golden and bubbling, in a preheated oven. Take the dish out of the oven and set it aside to cool for a while. Cut into pieces and serve while still hot.
I love fixing this as it’s so easy! Great lunch, dinner, appetizer, or snack!
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