Description
This Keto Low-Carb Philly Cheese Steak Casserole is a delicious and hearty dish that combines tender sirloin steak, sautéed vegetables, and rich cheeses into a creamy casserole. Perfectly seasoned and baked to bubbly perfection, this casserole is a satisfying low-carb meal ideal for keto enthusiasts and anyone craving the classic Philly cheesesteak flavors without the bread.
Ingredients
Meat
- 1 1/2 pounds sirloin steak, sliced into thin strips
Seasonings
- 1 teaspoon Montreal steak seasoning
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce
Vegetables
- 1 cup sliced green peppers
- 1 cup mushrooms, sliced
- 1 cup chopped onion
- 2 garlic cloves, chopped
Dairy
- 2 oz cream cheese
- 1/2 cup heavy whipping cream
- 1/2 cup shredded Parmesan Reggiano cheese
- 4-5 slices provolone cheese, sliced into small pieces
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Steak: In a medium skillet over medium-high heat, add the sliced sirloin steak. Season with Montreal steak seasoning, salt, and pepper. Cook for 2-3 minutes, flipping the steak strips to ensure even browning.
- Sauté Vegetables: Add the green peppers, mushrooms, chopped onion, and garlic to the skillet with the steak. Continue cooking until the vegetables are soft and the steak is no longer pink.
- Drain Excess Fat: Carefully drain any excess fat or liquid from the skillet to prevent the casserole from becoming soupy.
- Add Cream Cheese and Worcestershire Sauce: Stir in the cream cheese and Worcestershire sauce. Cook until the cream cheese has fully melted and incorporated into the mixture.
- Prepare Egg Mixture: In a separate bowl, whisk together the eggs, heavy whipping cream, and shredded Parmesan Reggiano cheese until smooth.
- Assemble Casserole: Lightly grease an 8×11 or 9×9 inch baking dish with oil or cooking spray. Pour the steak and vegetable mixture into the dish, spreading evenly. Drizzle the egg and cheese mixture over the top.
- Add Provolone Cheese: Sprinkle the sliced provolone cheese pieces evenly over the casserole.
- Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and slightly golden (approximately 18 minutes).
- Cool and Serve: Allow the casserole to cool slightly before serving to help it set and make portioning easier.
Notes
- Be sure to drain excess fat after cooking the steak and vegetables to avoid a watery casserole.
- You can substitute sirloin steak with ribeye or flank steak if preferred.
- This casserole is best served warm but can be refrigerated and reheated for leftovers.
- For a spicier version, add sliced jalapeños or a pinch of red pepper flakes when cooking the vegetables.
- Use full-fat dairy products to maintain the keto-friendly profile and keep the casserole rich and creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop Sauté and Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 140 mg
