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Low Carb Philly Cheesesteak Casserole

Low Carb Philly Cheesesteak Casserole

Craving the iconic flavors of a Philly cheesesteak without the carbs? This Low Carb Philly Cheesesteak Casserole delivers all the savory, cheesy goodness in a convenient, dump-and-bake format, proving that delicious low-carb meals can be incredibly easy and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive oil or avocado oil
  • 1.5 pounds Thinly sliced ribeye steak or sirloin steak
  • 1 large Large yellow onion, thinly sliced
  • 2 large Green bell peppers, thinly sliced
  • 8 ounces Mushrooms, sliced optional
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • Salt and freshly ground black pepper to taste
  • 4 ounces Cream cheese, softened
  • 1/4 cup Heavy cream
  • 1/2 cup Shredded provolone cheese
  • 1/2 cup Shredded mozzarella cheese
  • 1/4 cup Chopped fresh parsley for garnish, optional

Equipment

  • 9x13 inch baking dish
  • Large skillet or cast-iron pan
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little oil.
  2. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced yellow onion and green bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. If using mushrooms, add them in the last 2-3 minutes of cooking the onions and peppers.
    1 tablespoon Olive oil or avocado oil, 1 large Large yellow onion, thinly sliced, 2 large Green bell peppers, thinly sliced, 8 ounces Mushrooms, sliced
  3. Push the vegetables to one side of the skillet, or remove them to a separate bowl temporarily. Add the thinly sliced ribeye or sirloin steak to the hot skillet. Cook the steak for 2-3 minutes per side, or until browned and just cooked through. Break up any large pieces as it cooks.
    1.5 pounds Thinly sliced ribeye steak or sirloin steak
  4. Sprinkle the garlic powder, onion powder, salt, and black pepper over the steak and vegetable mixture in the skillet. Stir everything together to combine and evenly distribute the seasonings.
    1 teaspoon Garlic powder, 1/2 teaspoon Onion powder, Salt and freshly ground black pepper
  5. In a small bowl, whisk together the softened cream cheese and heavy cream until smooth and well combined. This creates a luscious base for our casserole.
    4 ounces Cream cheese, softened, 1/4 cup Heavy cream
  6. Spread the cooked steak and vegetable mixture evenly into the prepared baking dish. Pour the cream cheese and heavy cream mixture over the top, gently spreading it to cover the ingredients as much as possible.
  7. Sprinkle the shredded provolone cheese and shredded mozzarella cheese evenly over the cream cheese mixture.
    1/2 cup Shredded provolone cheese, 1/2 cup Shredded mozzarella cheese
  8. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor.
    1/4 cup Chopped fresh parsley

Notes

Stores well in the refrigerator for 3-4 days. Reheat in the oven or microwave.