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 🙂
Serve with a side salad and some cauliflower breadsticks for an awesome meal.
What I Used to Make This Recipe
- 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
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.
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.
Once cooked, add in in cream cheese and heavy cream. Mix everything together well.
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.
Put under broiler for 5-10 minutes (this will vary depending on your oven) until cheese is melty and a little bit browned.
Top with parsley, if desired.