This flavorful casserole combines tender beef, sautéed peppers and onions, and gooey cheese with a smoky twist. Perfect for weeknight dinners or feeding a crowd!
Preheat your Traeger grill or pellet smoker to 250°F (or oven to 350°F). Allow it to heat for about 15 minutes.
Heat olive oil in a cast-iron skillet over medium heat. Add sliced ribeye (or ground beef) and cook until browned, about 3-4 minutes. Remove and set aside.
In the same skillet, sauté onions, bell peppers, mushrooms (if using), and garlic until soft, about 5-7 minutes. Season with salt, black pepper, smoked paprika, and Worcestershire sauce.
Stir softened cream cheese and heavy cream into the skillet until smooth and creamy. Mix in shredded provolone or mozzarella cheese.
Transfer the beef and vegetable mixture to a greased 9x13-inch baking dish. Pour the cheese sauce evenly over the top.
Layer slices of provolone cheese on top of the casserole.
Place the dish on the Traeger grill and smoke at 250°F for 1 hour (or bake in the oven at 350°F for 25-30 minutes), until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley or red pepper flakes if desired.