Description
A low-carb, keto-friendly version of the classic Philly cheesesteak in a comforting casserole form.
Ingredients
- 2 pounds shaved steak
- Salt and pepper, to taste
- 1 tablespoon avocado oil
- 1 chopped onion
- 1 bell pepper, cut into ½ inch strips (red, green, or yellow)
- 1 teaspoon garlic powder
- 1 tablespoon butter
- ¾ cup beef broth
- 4 ounces cream cheese, cubed
- 16 ounces grated provolone cheese (divided)
Instructions
- Preheat your oven to 350°F (175°C).
- Season the shaved steak with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add the steak and cook for about 2 minutes per side until browned. Remove from the heat and set aside.
- In the same skillet, add the chopped onion and bell peppers. Cook for about 6 minutes until softened. Add the garlic powder, salt, and pepper. Stir to combine and remove from the heat.
- In a saucepan, melt the butter and add the beef broth. Bring to a simmer over medium-high heat, then reduce to medium and add the cream cheese. Stir until the cheese melts and the sauce becomes creamy. Add 8 ounces of the grated provolone cheese and cook until melted and smooth.
- Combine the steak, onions, and peppers with the cheese sauce. Stir until everything is evenly mixed. Transfer the mixture to a casserole dish and top with the remaining provolone cheese.
- Cover the casserole with foil and bake for 25-30 minutes, or until the cheese is bubbly and golden. Remove from the oven and serve hot.
Notes
Customize with mushrooms or different cheeses as desired. Reheats beautifully for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American