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Keto Low-Carb Philly Cheese Steak Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 75 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Description

This Keto Low-Carb Philly Cheese Steak Casserole combines tender sirloin steak, sautéed peppers, mushrooms, and onions with a creamy mixture of cream cheese, eggs, and shredded parmesan. Topped with melted provolone cheese and baked until bubbly, this casserole is a delicious low-carb take on the classic Philly cheesesteak, perfect for a satisfying and wholesome meal.

Ingredients

Scale

Steak and Vegetables

  • 1 ½ pounds Butcher Box sirloin steak sliced into thin strips
  • 1 teaspoon Steak Seasoning (such as McCormick’s Montreal Steak Seasoning)
  • Salt and pepper to taste
  • 1 cup sliced green peppers
  • 1 cup mushrooms, sliced
  • 1 cup onion, chopped
  • 2 garlic cloves, chopped

Creamy Mixture and Topping

  • 2 oz cream cheese
  • 1 teaspoon Worcestershire sauce
  • 2 eggs
  • ½ cup heavy whipping cream
  • ½ cup shredded parmesan reggiano cheese
  • 4–5 slices provolone cheese, sliced into small pieces

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
  2. Cook Steak: Add the thinly sliced sirloin steak to a skillet over medium-high heat. Season with steak seasoning, salt, and pepper. Cook the steak for 2-3 minutes, flipping to brown both sides until just cooked through.
  3. Sauté Vegetables: Add the green peppers, chopped onion, garlic, and mushrooms to the skillet with the steak. Cook until the vegetables are soft and the steak is no longer pink.
  4. Drain Excess Fat: Carefully drain any excess fat or liquid from the skillet to prevent the casserole from becoming soupy.
  5. Add Cream Cheese and Worcestershire Sauce: Stir in the Worcestershire sauce and cream cheese, cooking until the cream cheese is fully melted and incorporated with the meat and vegetables.
  6. Mix Egg Mixture: In a medium bowl, whisk together the eggs, shredded parmesan reggiano cheese, and heavy whipping cream until well combined.
  7. Assemble Casserole: Lightly spray an 8 x 11 inch (or 9 x 9) baking dish with cooking spray. Pour the steak and vegetable mixture into the dish and evenly drizzle the egg and cheese mixture over the top.
  8. Add Provolone Cheese: Distribute the small pieces of provolone cheese evenly over the casserole surface for a melty, cheesy topping.
  9. Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese begins to bubble and the casserole is set. Total bake time is around 18 minutes.
  10. Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before slicing and serving.

Notes

  • Use parmesan reggiano cheese for its rich flavor, though regular parmesan can be substituted if necessary.
  • Draining excess fat from the skillet before baking helps prevent a watery casserole bottom.
  • This dish is best served warm and is great for meal prepping or low-carb dinners.
  • The steak should be cooked just until no longer pink to keep it tender.

Find it online: https://oliviadinner.com/keto-low-carb-philly-cheese-steak-casserole-recipe/