Philly Cheesesteak Casserole
This low-carb, high-fat casserole is loaded with tender beef, sautéed peppers, onions, and melted cheese, with just 4g net carbs per serving. A cheesy, meaty win for keto cravings!
Philly Cheesesteak Casserole
Ingredients:
1 ½ lbs ground beef (or shaved steak if preferred)
2 tbsp olive oil
1 medium onion, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
8 oz mushrooms, sliced (optional)
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp Worcestershire sauce (check for keto-friendly brands)
4 oz cream cheese, softened
½ cup heavy cream
1 cup shredded provolone or mozzarella cheese
1 cup shredded cheddar cheese
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook the Beef:
In a large skillet over medium-high heat, cook ground beef until browned. Drain excess grease if needed.
Sauté Veggies:
In the same skillet, add olive oil. Sauté onions, peppers, and mushrooms for about 5–7 minutes until soft. Add garlic and cook for 1 more minute.
Mix it Up:
Add cooked beef back to the skillet. Stir in Worcestershire sauce, salt, and pepper. Mix in cream cheese until melted and well combined.
Creamy Base:
Stir in the heavy cream and half of the provolone (or mozzarella). Let it simmer for 2–3 minutes until creamy.
Assemble the Casserole:
Transfer the mixture to a greased 9x13" baking dish. Top evenly with the rest of the provolone and cheddar cheese.
Bake:
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden.
Serve:
Let rest for 5 minutes before serving.
Nutritional Estimate (per serving, based on 6 servings):
Calories: ~450
Net Carbs: ~5g
Fat: ~35g
Protein: ~25g
