If the steak isn’t already thinly sliced, place it in the freezer for about 30 minutes to firm up, which makes slicing easier. Slice the steak into thin strips.
Cook the Steak and Vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add the onions, bell peppers, and garlic. Season with salt and pepper. Cook until the vegetables are softened, about 5-7 minutes. Add the Worcestershire sauce and stir to combine.
Combine Steak and Vegetables:
Return the cooked steak to the skillet with the vegetables and mix well. If using, add the sautéed mushrooms.
Prepare the Egg Mixture:
In a bowl, whisk together the eggs, milk, heavy cream, and paprika.
Assemble the Casserole:
Spread the steak and vegetable mixture evenly in a greased 9×13 inch baking dish.
Layer the provolone cheese over the steak and vegetables.
Pour the egg mixture evenly over the cheese.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the egg mixture is set and the top is lightly browned.
Serve:
Let the casserole cool for a few minutes before slicing. Serve hot.
Kristy Cook
