Description
This Low Carb Philly Cheesesteak Casserole captures all the iconic flavors of a classic Philly cheesesteak without the carbs. It’s a hearty, comforting dish perfect for busy weeknights or meal prep.
Ingredients
- Shaved Beef Steak
- Green Bell Peppers
- Onions
- Provolone Cheese
- Cream Cheese
- Beef Broth
- Cooking Oil (Avocado oil or Olive oil)
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
- Dried Oregano or Italian Seasoning
- Sugar-free Worcestershire Sauce or Coconut Aminos
Instructions
- First things first, get your bell peppers and onions ready. I like to thinly slice them, ensuring they cook evenly and integrate seamlessly into the casserole. If you're adding mushrooms, slice those up now too.
- Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of avocado or olive oil. Add your sliced onions and bell peppers (and mushrooms, if using). Sauté them for about 8-10 minutes, stirring occasionally, until they are tender and slightly caramelized. Once cooked, transfer the softened vegetables to a large mixing bowl and set aside.
- Return the same skillet to medium-high heat, adding another tablespoon of oil if needed. Add the shaved beef steak to the hot pan in batches, ensuring you don't overcrowd the pan. Season generously with salt, black pepper, garlic powder, and onion powder as it cooks. Sear the steak quickly, just until it's browned and cooked through, usually 2-3 minutes per batch. Transfer the cooked steak to the mixing bowl with the sautéed vegetables.
- To the bowl with the cooked steak and vegetables, add the softened cream cheese, about half a cup of beef broth, and any additional seasonings you desire. Use a sturdy spoon or spatula to thoroughly mix everything together.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread half of the creamy steak and veggie mixture evenly over the bottom of your prepared baking dish.
- Layer about half of your provolone slices (or shredded cheese) over the steak mixture.
- Top with the remaining steak and veggie mixture, spreading it out evenly.
- Finally, arrange the remaining provolone slices (or shredded cheese) over the top, covering the entire casserole.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden.
- Once out of the oven, let the casserole rest for about 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: For an authentic Philly cheesesteak experience, use thinly shaved beef, preferably ribeye or sirloin. You can substitute with ground beef, but drain excess fat after browning. Feel free to mix in different colored bell peppers and add mushrooms for extra flavor.