Philly Cheese Steak Casserole

Ingredients:

1 tablespoon butter
2 lbs sirloin steak, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 large bell peppers, sliced
1 large onion, chopped
2 cloves garlic, minced
1/2 cup cream cheese
1/4 cup + 2 tablespoons half-and-half, or cream
1 cup cheddar cheese, divided
1 cup mozzarella cheese, divided

Directions:

Preheat the oven to 180C/350F.
In a non-stick pan or skillet, add the butter and place over medium heat. Once hot, add the sliced sirloin steak and season with salt and pepper. Cook the steak until no longer pink. Remove the steak from the skillet.
Add the bell peppers, onion, and garlic and cook for 4-5 minutes, until they soften. Add the cream cheese and half-and-half and mix well. Bring everything to a simmer and cook for a further 5 minutes.
Add the steak back into the pan, along with half the cheddar cheese and half the pepper jack cheese, and mix well.
Transfer the cheesesteak mixture into a greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese and bake for 15-20 minutes or until the cheese is bubbling and golden.

Notes
To Store: If you’re lucky enough to have leftovers, keep them in an airtight container in the fridge for 3 to 4 days.
To Reheat: The best way to reheat the Philly cheesesteak casserole is in a foil-covered baking dish in a 350ºF oven. Alternatively, reheat individual portions in the microwave.

I await your comments! Enjoy!