Keto Philly Cheesesteak Casserole
This crowd-pleasing dinner delivers rich, satisfying flavor for the whole family. It is completely low carb and keto friendly.
Ingredients
- 1 1/2 lb Thinly Sliced Ribeye Steak
- 1 tbsp Avocado Oil
- 2 tbsp Butter
- 1 Large Yellow Onion, Thinly Sliced
- 2 Green Bell Peppers, Thinly Sliced
- 8 oz Cremini Mushrooms, Sliced
- 3 cloves Garlic, Minced
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 oz Cream Cheese, Softened
- 1/2 cup Heavy Cream
- 2 Large Eggs
- 8 slices Provolone Cheese
- 1/2 cup Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 375°F and grease a 9x13 inch baking dish.
- Heat the avocado oil in a large skillet over high heat. Sear the ribeye in two batches for 1 to 2 minutes per batch until just browned, then transfer to a bowl. Don't crowd the pan or the beef will steam instead of browning.
- Lower the heat to medium and melt the butter in the same skillet. Add the onion, bell peppers and mushrooms and cook for 8 to 10 minutes until soft and lightly caramelized and most of the mushroom liquid has cooked off.
- Stir in the garlic, worcestershire sauce, salt and pepper and cook for 1 minute. Return the beef and any juices to the skillet, toss everything together, then spread the mixture evenly in the baking dish.
- Whisk the cream cheese, heavy cream and eggs together in a bowl until smooth. Pour the mixture evenly over the beef and vegetables.
- Lay the provolone slices over the top in an even layer and sprinkle with the mozzarella.
- Bake for 22 to 25 minutes until the center is set and the cheese is bubbly and golden in spots. Let it rest for 10 minutes before serving so the creamy layer firms up.
Nutrition
Serving: 1servingCalories: 684kcalCarbohydrates: 9gProtein: 36gFat: 56g
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