We almost had a bloodbath at the table over who got last. I’ll double the recipe next time

Instructions

Preheat and prepare: Preheat oven to 190 °C (375 °F). Lightly grease a 23 x 33 cm baking dish. Prepare the ground beef: Brown the ground beef in a large skillet over medium heat until cooked through. Drain off excess fat.
Fry the vegetables: Add the onion, bell pepper, mushrooms and garlic to the skillet. Fry until softened, about 5 to 6 minutes. Season with salt, pepper, smoked paprika and Worcestershire sauce.
Storage: Pour the ground beef and vegetable mixture into the prepared baking dish and spread evenly.
Prepare the creamy base: Whisk together the cream cheese, mayonnaise and eggs in a bowl until smooth.
Assembly: Pour the creamy mixture over the ground beef and vegetables. Top with grated provolone and mozzarella cheese.
Bake: Bake for 25 to 30 minutes, until golden brown and bubbly.
Let rest and serve: Let the gratin rest for 5 minutes before serving. Delicious as is, or with a crunchy salad, crusty bread or toasted rolls.