Preheat oven to 375°F (190°C). Grease a 9x13” casserole dish or oven-safe skillet with olive oil or nonstick spray.

Cook the beef. In a large skillet over medium heat, cook ground beef until browned and fully cooked, about 6–8 minutes. Drain excess fat and transfer the beef to a large mixing bowl.

Sauté the veggies. In the same skillet, add 1 tbsp olive oil, then sauté bell peppers, onions, and mushrooms over medium heat until just tender, about 5–7 minutes. Add garlic in the last minute. Transfer to the bowl with beef and stir to combine.

Prepare the binder. In a separate bowl, whisk together softened cream cheese, eggs, heavy cream, salt, pepper, garlic powder, and paprika until smooth and creamy.

Assemble the casserole. Add the cream cheese mixture to the meat and veggie mix. Stir until everything is evenly combined.

Layer the casserole. Pour the mixture into the prepared baking dish. Top with mozzarella cheese and then layer the provolone slices over the top.

Bake uncovered for 25–30 minutes, or until the top is golden and the center is set. If you want extra browning, broil for 2–3 minutes at the end.

Cool slightly before slicing and serving. Garnish with chopped parsley or a sprinkle of crushed red pepper if desired.