Ingredients:

  • 2 lbs 80/20 ground beef
  • 1 tsp baking soda
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 large green bell peppers, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 8 oz white button mushrooms, sliced
  • 2 tbsp avocado oil
  • 4 oz cream cheese, cubed and softened
  • 8 slices aged provolone cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 tsp sugar-free Worcestershire sauce

Instructions:

  1. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the ground beef with baking soda and a splash of water; let sit for 15 minutes to tenderize.
  2. Heat an oven-safe skillet over medium-high heat. Add the ground beef in a single layer and sear undisturbed for 3 minutes to develop a crust. Break apart and cook until just browned. Remove beef from skillet and set aside, reserving rendered fat.
  3. In the same skillet, add avocado oil if needed, then add onions, peppers, and mushrooms. Sauté for 5–7 minutes until edges are blistered but vegetables remain crisp-tender.
  4. Reduce heat to low. Return the beef to the skillet. Stir in the cubed cream cheese and Worcestershire sauce. Fold continuously until the cheese melts into a silky sauce coating the beef and vegetables.
  5. Level the mixture with a spatula. Layer provolone slices across the top and sprinkle with shredded mozzarella.
  6. Transfer the skillet to the preheated oven and bake for 5-7 minutes until the cheese is melted, bubbly, and golden brown.