Ingredients:

  • 1.5 lbs Lean Ground Beef (90/10)
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 tsp Garlic Powder
  • 2 Large Green Bell Peppers, sliced into thin strips
  • 1 Medium Yellow Onion, thinly sliced
  • 8 oz White Button Mushrooms, sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 4 oz Full-fat Cream Cheese, softened
  • 0.25 cup Beef Bone Broth
  • 1 tbsp Worcestershire Sauce
  • 6 slices Sharp Provolone Cheese
  • 1 cup Shredded Whole Milk Mozzarella

Instructions:

  1. Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large 12 inch cast iron skillet over medium high heat. Note: A hot pan is crucial for a good sear.
  2. Add the ground beef to the skillet, breaking it apart with your spatula. Season with 1 tsp sea salt, 0.5 tsp cracked black pepper, and 1 tsp garlic powder. Cook for 6–8 minutes until browned and slightly crispy.
  3. Drain the excess fat thoroughly. Transfer the beef to a 9x13 inch baking dish and spread it into an even layer.
  4. In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced green bell peppers, yellow onion, and 8 oz mushrooms over medium high heat until caramelized but still slightly firm.
  5. Reduce the heat to low. Stir in the 4 oz of softened cream cheese, 0.25 cup beef bone broth, and 1 tbsp Worcestershire sauce.
  6. Stir continuously until the sauce is emulsified and velvety, coating the vegetables evenly. Note: This prevents the sauce from breaking in the oven.
  7. Pour the vegetable and sauce mixture over the beef in the baking dish. Stir gently to ensure everything is combined.
  8. Layer the 6 slices of sharp provolone cheese on top, then sprinkle evenly with the 1 cup shredded mozzarella.
  9. Bake for 15–20 minutes until the cheese is melted, bubbly, and golden brown.
  10. Remove from the oven and let it rest for 5 minutes. Note: This allows the sauce to set so it doesn't run when served.