Keto Philly Cheese Steak Casserole
A delicious low-carb casserole featuring tender beef, sautéed vegetables, and gooey provolone cheese, perfect for family gatherings this fall.
Ingredients
Main Ingredients
- 1 pound thinly sliced beef steak (like ribeye or flank steak) Ensure the meat is sliced very thinly against the grain for tenderness.
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 2 cups mushrooms, sliced
- 2 cups shredded provolone cheese Feel free to add extra cheese on top.
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced beef and cook until browned, about 5-7 minutes. Set aside.
- In the same skillet, add another tablespoon of olive oil and sauté the onions, bell pepper, and mushrooms until they are soft, around 5 minutes.
- In a bowl, whisk together the heavy cream, eggs, garlic powder, salt, and pepper until well combined.
- In a greased 9x13 inch baking dish, layer the cooked beef, sautéed vegetables, and top with shredded provolone cheese. Pour the egg mixture over the top, ensuring everything is covered.
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and golden, and the casserole sets.
- Once baked, let it cool for a few minutes before slicing and serving.
Notes
This dish pairs beautifully with a side salad. Consider adding spinach or zucchini for extra nutrients and flavor. Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for up to three months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 32gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g
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