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Preheat the oven to 375°F (190°C).
In a skillet, sauté thinly sliced steak with garlic, salt, and pepper until cooked to your liking. Set aside.
In the same skillet, sauté onions, peppers, and mushrooms until soft and caramelized (optional).
In a mixing bowl, combine cream cheese with shredded mozzarella.
In a baking dish, layer zucchini or eggplant slices, followed by the cooked steak, sautéed veggies (if using), and cheese mixture.
Repeat the layers until the dish is filled, ending with a layer of cheese on top.
Cover the dish with foil and bake for 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let it cool slightly before serving.

Preheat the oven to 375°F (190°C).

In a skillet, sauté thinly sliced steak with garlic, salt, and pepper until cooked to your liking. Set aside.

In the same skillet, sauté onions, peppers, and mushrooms until soft and caramelized (optional).

In a mixing bowl, combine cream cheese with shredded mozzarella.

In a baking dish, layer zucchini or eggplant slices, followed by the cooked steak, sautéed veggies (if using), and cheese mixture.

Repeat the layers until the dish is filled, ending with a layer of cheese on top.

Cover the dish with foil and bake for 20-25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Let it cool slightly before serving.