Philly Cheesesteak Casserole

2 lb ground beef or thin sliced steak

2 tsp salt

½ tsp pepper

3 large bell peppers

1 large onion

½ tbsp Italian seasoning

1 tsp smoked paprika

½ tsp garlic powder

4 oz cream cheese

¼ cup chicken broth

6 slices provolone cheese (~4 oz)

Preheat the oven to 350

Place the beef into a large skillet over medium-high heat and break up with a spatula.

Season with salt and pepper. (If using steak, remove from pan while cooking veggies to avoid over cooking)

Cook for 8 to 10 minutes, stirring occasionally, until browned and cooked through.

Add the bell peppers and onions to the pan.

Season with Italian seasoning, smoked paprika, and garlic powder.

Sauté for 10 to 15 minutes, until vegetables are soft.

Add the cream cheese and broth. Stir together until smooth and melted.

Transfer the mixture to a large baking dish (8 x 11 ½ inches).

Arrange provolone slices on top, overlapping slightly.

Bake for 10 to 15 minutes, until cheese is melted.

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