Description
This low-carb Philly Cheesesteak Casserole offers all the classic flavors without the bun, perfect for a keto diet.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 pound thinly sliced sirloin steak or shaved beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 1 1/2 cups shredded provolone cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Add sliced onion and bell pepper. Cook until softened, about 5-7 minutes.
- Add thinly sliced steak to the skillet with the vegetables. Cook until browned, breaking it apart with a spoon.
- Stir in garlic powder, onion powder, black pepper, and salt. Cook for 1 minute more.
- In a separate bowl, whisk together softened cream cheese, heavy cream, and beef broth until smooth. Pour this mixture over the steak and vegetables in the skillet. Stir to combine.
- Sprinkle shredded provolone cheese evenly over the top of the casserole.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Serve hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the other seasonings.
- You can substitute other cheeses like mozzarella or a blend of Italian cheeses for provolone.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 780mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Keywords: keto, low carb, philly cheesesteak, casserole, beef, cheese, quick dinner