Ingredients:

  • 2 lbs lean ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large yellow onion, diced
  • 2 medium bell peppers, sliced
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1/4 cup milk

Instructions:

  1. Heat the olive oil in your 12 inch skillet over medium high heat. Add the 2 lbs of ground beef, breaking it apart with your spatula, and cook until it's mahogany colored and no longer pink. Note: Don't rush this; the brown bits are where the flavor lives.
  2. Carefully drain the excess grease from the pan. Leave a tiny bit for the veggies, but too much will make the casserole oily.
  3. In that same skillet, toss in the diced yellow onion and sliced bell peppers. Sauté for 5–7 minutes until they are translucent and softened.
  4. Stir in the minced garlic and cook for just 60 seconds. Note: Garlic burns quickly, so keep it moving.
  5. Turn the heat down to medium low. Stir in the 8 oz of softened cream cheese, garlic powder, salt, and pepper.
  6. Continue stirring until the cream cheese is fully melted and the beef is coated in a thick, velvety sauce.
  7. If the mixture feels too stiff or clumped, stir in the 1/4 cup of milk to loosen it up.
  8. Transfer the whole mixture into your 9x13 inch baking dish, spreading it evenly with a spoon.
  9. Layer the 2 cups of shredded provolone over the top in an even blanket.
  10. Bake at 200°C (400°F) for 10–12 minutes until the cheese is bubbling and golden brown.