Cheesesteak Casserole
A quick and easy keto Philly Cheesesteak Casserole recipe for a low carb twist on the original. Makes a delicious dinner! Keto, low carb, gluten free
It is so cold!
Ok, maybe not where you’re from, but here in California it is just downright chilly for us natives.
I certainly don’t have the proper attire for this type of weather we’re experience. I was just wearing sandals and shorts this past weekend.
In any case, cold weather to me just screams a warm, hot meal. Lately when I get home from work, it’s already dark outside, it’s chilly, I just want to get cozy with a warm bowl of food and call it a night.
I sound like a real party animal, huh? Well, it’s the truth. So I’ve been making a lot of casseroles. I think casseroles are a great underutilized food group because there’s less dishes, since you just put everything together, and it’s a great way to use up leftovers or that last little bit of ingredient you have that would otherwise go bad.
I think it’s a big win all around.
One of my favorite casseroles I’ve made lately is this cheesesteak casserole which was so good that I literally sat at my stove top eating it with a fork out of the cast iron pan. Eventually I made it to the table but it was so good!
Something about the little crispy bits of steak and then the creaminess of the cheese with a light hint of sweetness from the bell peppers and onions. Yum. I’m practically daydreaming of being over that stove again right now ha.
Do yourself a favor and warm yourself up with this bowl of deliciousness and please save me some 🙂
Serving Suggestions
Serve with a side salad and some cauliflower breadsticks for an awesome meal.
What I Used to Make This Recipe
Cheesesteak Casserole
Ingredients
- 1 lb thinly sliced sirloin or beef steak
- 1 red bell pepper about 1 1/2 cups sliced
- 1 yellow onion about 1 cup sliced
- 4 tbsp cream cheese
- 1/2 cup provolone or mozzarella cheese
- 1/4 cup heavy cream
- 2 tbsp butter
- 1 tsp garlic powder
- salt and pepper to taste
- parsley for garnish
Instructions
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In a pan (I used cast iron) over medium heat, melt butter. Once melted, add in sliced onion and cook for 2-3 minutes until starting to soften. Add in bell pepper and cook another 2-3 minutes until starting to get some color.
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Add in steak and allow to cook until no longer pink and cooked through, about 5-8 minutes. Add garlic powder and salt and pepper, to taste.
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Once cooked, add in in cream cheese and heavy cream. Mix everything together well.
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If using cast iron, spread mixture evenly and then top with provolone or mozzarella. If using a non oven safe pan, transfer to an oven safe dish, spread out evenly and then top with the cheese.
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Put under broiler for 5-10 minutes (this will vary depending on your oven) until cheese is melty and a little bit browned.
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Top with parsley, if desired.
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