Keto Philly Cheesesteak Casserole
This casserole is perfect for busy evenings when you want something hearty and filling without spending hours in the kitchen.
Equipment
- Large skillet or frying pan
- Mixing Bowl
- Measuring cups and spoons
- Baking dish (9x13-inch recommended)
- Spatula or wooden spoon
- Oven Mitts
Ingredients
For the Casserole:
- 1 lb thinly sliced ribeye or sirloin steak
- 1 medium green bell pepper thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
For the Creamy Sauce:
- 1/2 cup cream cheese softened
- 1/2 cup heavy cream
- 1/4 cup mayonnaise
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes optional, for a little kick
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease your 9x13-inch baking dish with a little olive oil or nonstick spray.
- Slice the steak into thin strips if it isn’t already pre-sliced. This ensures it cooks quickly and evenly.
- Pro Tip: Let the steak sit at room temperature for 10–15 minutes before cooking. This helps it sear rather than steam.
Step 2: Sauté the Veggies
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced onions and bell peppers. Season with a pinch of salt and pepper.
- Sauté for about 5–7 minutes until softened and slightly caramelized.
- Pro Tip: Stir occasionally but don’t over-stir—letting the veggies get a little color adds flavor.
Step 3: Cook the Steak
- Push the veggies to the side of the skillet or remove them temporarily.
- Add the steak strips in a single layer. Sprinkle with a little salt, pepper, and garlic powder.
- Cook for 2–3 minutes per side until browned but still tender.
- Pro Tip: Avoid overcrowding the pan. If needed, cook the steak in two batches to get a nice sear.
Step 4: Make the Creamy Sauce
- In a mixing bowl, combine the cream cheese, heavy cream, mayonnaise, garlic powder, smoked paprika, and red pepper flakes (if using).
- Whisk until smooth and fully combined.
- Pro Tip: Whisk continuously to prevent lumps and ensure a silky, creamy texture.
Step 5: Assemble the Casserole
- Spread half of the cooked steak and veggie mixture evenly in the prepared baking dish.
- Pour half of the creamy sauce over the top and gently stir to combine.
- Sprinkle half of the shredded provolone and mozzarella cheeses on top.
- Repeat layers with the remaining steak mixture, sauce, and cheeses.
Step 6: Bake to Perfection
- Place the casserole in the preheated oven.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
- For a golden top, switch the oven to broil for the last 2–3 minutes—but watch closely so it doesn’t burn.
Step 7: Serve and Enjoy
- Let the casserole rest for 5 minutes before serving. This helps it set and makes it easier to portion.
- Serve as-is for a rich, hearty meal or pair with a side salad for a lighter, low carb dinner.
Notes
Nutritional Value (per serving):
- Calories: ~450 kcal
- Protein: 35g
- Fat: 32g
- Carbohydrates: 5g
- Fiber: 1g
- Net Carbs: 4g
- Sodium: 700mg