1 (16 oz) package of fresh mushrooms, sliced (4 pkgs)
8 to 12 ounces Provolone or Swiss cheese slices (32 to 48 oz)
Instructions
Instructions for One Fresh Casserole
One hour ahead of time: Place defrosted meat in freezer so that it is easier to thinly slice it.
Prepare marinade by mixing all ingredients thoroughly with a wire whisk or in a food processor. Be sure all ingredients are completely processed together.
Cut meat against the grain into as thin slices as you can.
Place meat in the marinade. Sit in fridge to marinate for thirty to sixty minutes or until you have the rest of the ingredients ready.
While meat is marinating, cut onions, peppers, and mushroom into slices, sort of fajita style.
Remove meat from marinade and place all veggies along with the meat and listed seasonings into skillet.
Stir fry just until onions are translucent, adding more marinade for the “oil” as needed. Be sure beef does not fully cook as it will be cooking in the oven.
Transfer everything from skillet to 9x 13 pan.
Top entire casserole with slices of cheese. Cover with foil. (I usually place a layer of parchment over first, then foil so that the foil does not take off all the cheese when I remove it.)
Bake in oven for 10 to 15 minutes convection (20 to 25 minutes regular) until cheese is melted.
Note: It is also possible to simply cook meat all the way through in the skillet, cover the entire pan of ingredients with cheese slices, cover, and continue heating until cheese is melted over all of the meat and veggies, making this a “skillet” dish.
Notes
Note: One of the three recipes that I used to develop this recipe called for a 12 ounce package of Hormel’s Thick Cut Beef for one entrée of this. See Store-Bought Stella note below the instructions for ideas for making this a quicker entrée.