Description
This Cheesy Low Carb Philly Cheesesteak Casserole is a healthy and flavorful keto-friendly dinner option. Combining tender ribeye steak, sautéed bell peppers and onions, and a creamy cheese sauce, it’s a comforting casserole that captures all the deliciousness of a classic Philly cheesesteak without the carbs. Perfect for a quick weeknight meal, it bakes to bubbly, cheesy perfection and can be garnished with fresh parsley and a dash of hot sauce for extra flavor.
Ingredients
Scale
Steak and Vegetables
- 1 lb ribeye steak or flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
Cheese and Sauce
- 1/2 cup heavy cream
- 1/2 cup beef broth
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 1/2 cups shredded provolone cheese (or mozzarella)
- 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
Garnish
- Chopped fresh parsley, for garnish
- Hot sauce, if you like a spicy kick
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add thinly sliced steak and season with salt, pepper, and garlic powder. Cook for 3-5 minutes until the steak is browned but still tender. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add onions and bell peppers. Sauté for 4-5 minutes until softened and caramelized, stirring occasionally. Add more oil if the skillet becomes too dry.
- Create Creamy Mixture: In a bowl, whisk together heavy cream and beef broth. Pour this mixture into the skillet with the cooked vegetables, then add the browned steak back in. Stir gently and simmer everything together for 3 minutes to blend flavors.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Transfer the steak and vegetable mixture into a greased casserole dish, spreading it out evenly. Evenly sprinkle shredded provolone and cheddar cheese over the top to create a rich, cheesy layer.
- Bake: Place the casserole in the preheated oven and bake for 10-12 minutes until the cheese is thoroughly melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley and add hot sauce if desired for a spicy kick. Serve warm and enjoy your low carb Philly cheesesteak casserole!
Notes
- You can substitute ribeye with flank steak or sirloin for a leaner option.
- Use provolone cheese for the most authentic Philly cheesesteak flavor, or mozzarella if preferred.
- If you want to keep it dairy-free, substitute heavy cream with coconut cream and use dairy-free cheese alternatives.
- Adjust the seasoning by adding additional garlic powder or a pinch of smoked paprika for extra depth.
- This casserole reheats well and makes great leftovers for the next day.
