Ingredients:

  • 1 lb ground beef (80/20 lean)
  • 1 medium green bell pepper, diced
  • 1 medium yellow onion, diced
  • 8 oz white button mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 4 oz cream cheese, softened
  • 8 oz provolone cheese, shredded
  • 2 tbsp heavy cream

Instructions:

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook until deeply browned and slightly crispy. Drain excess fat, leaving about one tablespoon in the pan.
  2. Push the meat to the side of the skillet and add olive oil. Add the diced onions and green peppers; sauté for 5–7 minutes until soft and translucent.
  3. Stir in the sliced mushrooms and garlic powder. Cook for an additional 3–4 minutes until mushrooms release their moisture and shrink.
  4. In a small bowl, mash the softened cream cheese with heavy cream until smooth.
  5. Stir the cream cheese mixture into the beef and vegetable medley in the skillet until coated in a velvety sauce.
  6. Pour the mixture into a 9x9 inch baking dish and spread evenly.
  7. Cover the top with shredded provolone cheese.
  8. Place under the broiler for 3–5 minutes until the cheese is melted and golden brown.