Philly Cheese Steak Casserole

I found this recipe that sounded terrific.

I made it as described (except I forgot the garlic clove), and it was really just OK. I think I'd make a few changes if I tried it again:

My impression is that a lot of liquid came out of the peppers while in the oven. I think I'd saute the veggies separately till they are much softer and have given up more liquid.

The four slices of provolone didn't really make it cheesy enough, perhaps adding some cheese sauce to the egg mixture would help.

There is alot of beef in 1 and 1/2 lbs, I think I'd up the amount of seasoned salt.

Update: I just made this again with much greater success. I sauteed the onions and peppers separately in olive oil till they were soft and starting to brown a bit, then drained them. I then cooked the hamburger and drained it well before mixing everything into the baking dish and following the rest of the instructions in the original recipe. Not nearly so much liquid this time, it came out really good (not dried out, but not sopping wet). I also mixed a couple of ounces of shredded cheddar cheese I had left in a bag in with the meat and veggies. It needed five pieces of provolone to really cover the top.

Got more dishes dirty (like the sieve to drain things and the bowl the sieve sat on), but it was worth the effort. Also messed up a blender bottle for the eggs, cream, and sauces, but that mixes everything really well and makes it easy to pour evenly around the casserole.