Cheesesteak Casserole

Instructions

1. Prepare the oven
   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of olive oil.
2. Sauté the vegetables
   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, cooking for about 5-7 minutes until they begin to soften. Add the mushrooms and garlic, cooking for another 3-4 minutes until vegetables are tender. Season with salt and pepper, then transfer to a plate.
3. Cook the steak
   In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced ribeye steak in batches to avoid overcrowding. Cook each batch for 2-3 minutes until just browned but not fully cooked. Season with salt and pepper. Return all the steak to the skillet, add Worcestershire sauce and oregano, and stir to combine.
4. Combine and layer
   Return the cooked vegetables to the skillet with the steak and mix well. Pour in the beef broth and simmer for 1-2 minutes to combine the flavors. Transfer half of the mixture to the prepared baking dish. Layer half of the provolone and American cheese slices on top. Add the remaining steak and vegetable mixture, then top with the remaining cheese slices.
5. Bake the casserole
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and starting to brown. Allow the casserole to rest for 5 minutes before serving.