|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||79%|
|Saturated Fat 33g||164%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 36mg||178%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The original Philly cheesesteak is a classic American regional dish developed in the early 20th century in Philadelphia. Made from thinly-sliced pieces of steak and Cheez Whiz on a long hoagie roll, the dish has die-hard fans.
This Philly cheesesteak casserole incorporates the well-loved flavors and ingredients of the sandwich and transforms it into an easy to prepare keto dish. Even without the bread, this low-carb meal is sure to satisfy.
This quick and easy keto casserole is made with seasoned ground beef instead of sliced beef for ease. It is then layered in a casserole dish with sautéed peppers and onions and topped with the all-important melty cheese.
While some loyal Philly cheesesteak fans love a smear of Cheez Whiz on their sandwich, this low-carb recipe is prepared without the processed ingredient. A bit of cream cheese is added to the meat mixture for that creamy mouthfeel and the casserole is topped with slices of provolone cheese. The whole casserole is baked until warm and perfectly melty but not browned and bubbly.
From the first bite, you won't miss the hoagie roll and you definitely won't miss the carbs. The whole meal is ready from start to finish in less than 45 minutes, so it is perfect to add to your weeknight dinner rotation.
2 pounds ground beef
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium yellow onion, thinly-sliced
2 large eggs, beaten
4 ounces cream cheese, softened
2 tablespoons milk
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1 (6-ounce) package sliced provolone cheese
Gather the ingredients. Preheat the oven to 350 F.
In a large skillet over high heat, season the ground beef with the salt and pepper and cook until no longer pink. Drain off the excess fat and transfer to a large mixing bowl. Set aside while preparing the vegetables.
Add the olive oil to the pan. Sauté the red and green peppers with the onion until soft. Remove from the heat.
Add the eggs, softened cream cheese, milk, garlic powder, and onion powder to the bowl with the cooked ground beef. Toss to combine.
Transfer the meat mixture to a 2-quart casserole dish.
Top the meat layer with the sautéed peppers and onions.
Top the casserole with overlapping slices of provolone cheese. Bake for about 10-15 minutes or until cheese is just melted but not browned and bubbly.
How to Store and Freeze
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat leftovers in the microwave until warm and the cheese is melty.
- Baked, cooled cheesesteak casserole can be frozen in airtight containers for up to a month. Defrost in the fridge before reheating.