Cheesy Low Carb Philly Cheesesteak Casserole Recipe

Indulge in a hearty low-carb Philly cheesesteak casserole that blends tender steak, aromatic garlic, caramelized onions, and vibrant bell peppers with a luscious trio of cheeses. Enhanced by a savory beef broth and olive oil, every bite delivers layers of rich flavor crafted to satisfy your craving for comfort food.

I’ve been experimenting with my dinner ideas lately and came across this Cheesy Low Carb Philly Cheesesteak Casserole that i just had to try. I start with 1 lb of thinly sliced steak and then add a large onion along with thinly sliced green and red bell peppers.

I mix in 2 cloves of minced garlic to give it that extra kick. Next, i blend in 8 oz of softened cream cheese, 1 cup of shredded mozzarella, and 1 cup of shredded provolone cheese which make the dish satisfyingly melty.

A splash of 1/2 cup beef broth and 1 tbsp olive oil helps pull everything together, then i season with salt and pepper. This recipe is perfect for anyone on a low-carb diet who loves high protein meals.

It fits right in with my go-to Low Carb Philly Cheese Steak meals and is an ideal easy keto dinner option for a busy weeknight.

Why I Like this Recipe

I love this recipe because:
1. I really enjoy how the tender, juicy steak mixes with the creamy, melted cheese, makin’ every bite delicious.
2. I like how the bell peppers and onions add a nice crunch and natural sweetness to the dish.
3. I appreciate that it’s super easy to make, perfect for those busy weeknights when I don’t wanna spend hours in the kitchen.
4. I dig how the mix of cheeses gives it a rich, satisfying flavor that makes me feel like I’m treatin’ myself.

I tried this low carb Philly cheesesteak casserole and it turned out to be seriously awesome. It has tender steak, fresh peppers, and loads of melty cheese all coming together in a hearty dinner idea. Its super simple to put together which make it perfect for a quick weeknight meal or even for meal prep if you’re in a rush. I was really impressed by how all the flavours blend together, even if the steps weren’t perfect, it still tasted amazing.

Ingredients

• Thinly sliced steak give loads of protein and iron for a rich flavor.
• Adds natural sweetness and crunch while providing dietary fiber and flavor.
• Both green and red bell peppers add vitamin C, crunch, and variety of sweet-mild tastes.
• Adds a spicy kick with antioxidants, boostin’ flavor and aiding digestion.
• Cream cheese bring rich creaminess and smooth texture to bind flavors together.
• Mozzarella melts beautifully while adding protein and a subtle, milky taste.
• Olive oil provides healthy fats, used as a cookin’ base that enriches the final dish.
• Salt and pepper finish the dish, enhancing all flavors with a simple kick.

Ingredient Quantities

• 1 lb thinly sliced steak (ribeye or sirloin work best)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 1/2 cup beef broth
• 1 tbsp olive oil
• Salt and pepper, to taste

How to Make this

1. Preheat your oven to 375°F.

2. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak seasoned with salt and pepper, and cook until it’s browned. Remove the steak from the skillet and set aside.

3. In the same skillet, add the thinly sliced onion plus both green and red bell peppers. Cook them until they get soft and slightly caramelized for about 3-4 minutes.

4. Toss the minced garlic in and stir for about 1 minute until you can smell its aroma.

5. Pour the beef broth into the skillet, letting everything simmer together for 2 minutes to mix the flavors.

6. In a separate bowl, blend the softened cream cheese with the shredded mozzarella and provolone cheeses. Mix them until you have a uniform cheesy blend.

7. Pour the steak and vegetable mixture into a casserole dish, then add spoonfuls of your cheese mixture evenly over the top.

8. Gently fold the mixtures a little bit so that you still have distinct layers, ensuring you get some chunky melted cheese in every bite.

9. Place the casserole in the oven and bake for 20 to 25 minutes until it’s bubbly and the cheese on top has melted perfectly.

10. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious cheesy low carb Philly cheesesteak casserole!

Equipment Needed

1. Oven – Preheat to 375°F to bake the casserole.
2. Large skillet – Use it for browning the steak and cooking the veggies.
3. Casserole dish – This is needed to mix the steak, veggies, and cheese before baking.
4. Mixing bowl – You’ll blend the softened cream cheese, mozzarella, and provolone here.
5. Knife – For slicing the steak, onion, and bell peppers.
6. Cutting board – Protects your countertop while you slice the ingredients.
7. Measuring cups and spoons – To accurately measure the olive oil, beef broth, and seasonings.
8. Stirring utensil – A spatula or wooden spoon works best for mixing ingredients in the skillet.

FAQ

Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations

• If you don’t have thinly sliced steak, try using thinly sliced chicken breast or pork tenderloin instead for a similar texture.
• If you run out of cream cheese, smooth ricotta or full-fat cottage cheese can work pretty well in its place.
• If beef broth isn’t available, you can use chicken broth or even water with a bouillon cube dissolved in it for flavor.
• If you can’t find green bell peppers, yellow or orange bell peppers can be a tasty substitute with a slightly sweeter crunch.

Pro Tips

1. Try marinating the steak for at least 30 minutes before cooking it to boost the flavor. Even a simple mix of garlic, soy sauce, and a bit of oil will really help tenderize the meat and infuse it with extra taste.

2. Make sure to really let the onions and peppers get a little caramelized. If you rush them, you might lose the sweet flavor they add to the dish so take your time and let those veggies soften up nicely.

3. When you mix the cheeses, be careful not to overdo it; you just want a smooth blend that still keeps a bit of texture. If it gets too uniform, you might miss out on those delightful pockets of melted cheese.

4. After baking, let the casserole sit for a few minutes before serving. This helps the flavors settle and makes it easier to cut, plus it reduces the chance of burning your tongue on the first bite.