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  • 2 lbs beef round tip steak
  • 2 tablespoons olive oil, divided
  • 2 garlic clove, minced-divided
  • 1 cup sliced onion
  • 1 cup sliced bell pepper
  • 4 slices provolone cheese
  • salt and pepper


  • Preheat oven to 425°F
  • Partially freeze the steak to make slicing easier. Slice as thinly as possible.
  • In a skillet, heat 1 tbsp olive over medium high heat. Add garlic, onions, and peppers. Salt and pepper to taste.
  • Saute onions until translucent. Remove from skillet and set aside.
  • In skillet heat the other tbsp of olive oil. Add remaining garlic, then add the sliced beef. Add salt and pepper to taste.
  • Cook until no longer pink. (Don't over cook)
  • Spray 2 qt baking dish with cooking spray. Spoon beef into dish. Then add vegetables. Top with sliced provolone.
  • Bake at 425°F until cheese just starts to turn golden.
  • Serve with a shredded lettuce and tomato salad.

Categories: Beef  Casserole  High Protein  Low Carb 
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