Description
This Philly Cheesesteak Casserole is a delicious, cheesy, and protein-packed low-carb dinner that brings all the flavors of a classic Philly cheesesteak without the bread. It’s quick to prepare, requires minimal ingredients, and is perfect for a satisfying, keto-friendly meal.
Ingredients
Scale
- 1 ½ lbs thinly sliced beef (ribeye, sirloin, or ground beef)
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 cup mushrooms (optional), sliced
- 2 cloves garlic, minced
- 1 tsp garlic salt
- ½ tsp black pepper
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 4 oz cream cheese, softened
- 6 slices provolone cheese
Instructions
- Preheat oven to 350°F (175°C).
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
- Add beef, season with garlic salt and black pepper, and cook until browned. Remove from skillet.
- In the same skillet, heat 1 tbsp olive oil and sauté onions, bell peppers, and mushrooms until soft.
- Add garlic and cook for another 30 seconds.
- Pour in beef broth and Worcestershire sauce to deglaze the skillet. Stir in cream cheese until melted.
- Return cooked beef to the skillet and mix well.
- Layer provolone cheese on top and bake for 15 minutes until bubbly. Broil for 2-3 minutes for a crispy top.
- Remove from oven, let rest for 5 minutes, and serve.
Notes
- For extra creaminess, mix shredded mozzarella with the provolone.
- If using ground beef, drain excess fat before adding the vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Skillet, Baking
- Cuisine: American