Philly Steak Casserole

    2 lbs beef round tip steak
    2 tbsp olive oil - divided
    2 cloves garlic, minced-divided
    1 cup sliced onion
    1 cup sliced bell pepper
    4 (1 oz.) slices provolone cheese
    Salt and Pepper to taste

1. Preheat oven to 425F.

2. Partially freeze the steak to make slicing easier. Slice as thinly as possible.

3. 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.

4. 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)

5. Spray 2 qt baking dish with cooking spray. Spoon beef into dish. Then add vegetables. Top with sliced provolone.

6. Bake at 425F until cheese just starts to turn golden.

7. Serve with mayonnaise and or lettuce if desired. (not included in nutrition counts stated)

    Per Serving:
    408 Calories
    14 g fat
    5 g carbohydrate
    1 g fiber
    49 g protein