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Low Carb Philly Cheesesteak Casserole
If you think a casserole can’t be low-carb and delicious at the same time, think again—this Low Carb Philly Cheesesteak Casserole will make you a believer!
Video
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Ingredients
- 1 pound flank steak, thinly sliced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup shredded provolone cheese
- 1 cup heavy cream
- 1 large egg
- 1 tablespoon Worcestershire sauce
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell pepper and sauté for about 5 minutes until soft.
Add the mushrooms and garlic, cook until mushrooms release their juices, about 5 more minutes, then push the mixture to the side.
Add the flank steak to the skillet and season with salt, pepper, and Worcestershire sauce. Cook until just browned.
In a mixing bowl, whisk together heavy cream and egg. Add the meat and vegetable mixture and stir to combine.
Pour the mixture into a greased casserole dish. Top with shredded provolone cheese.
Bake in preheated oven for 25-30 minutes until the cheese is bubbly and slightly golden.
Let cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- Casserole dish
- Mixing bowl
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Absolutely! Ground beef will work, but you may want to drain some fat after cooking.
Yes! It stores well and can be reheated easily for a quick meal.
Mozzarella or even cheddar can be a great substitute if provolone isn’t available.
You can try using coconut cream and a dairy-free cheese alternative.
Slice the meat thinly and avoid overcooking it.
Definitely! Bell peppers, zucchini, and spinach will complement the flavors well.
Leftovers can be kept in the refrigerator for up to 3 days.