COOK TIME: 30 MINS | TOTAL TIME: 30 MINS | SERVINGS: 6
This casserole recipe is super easy to make using only a few simple ingredients. Ready in under thirty minutes, enjoy this creamy, cheesy Philly Cheesesteak casserole whenever!
Philly cheesesteak sandwich has been my favourite since I can remember. And to enjoy it in a fun and different way (without the bread) is the ultimate treat! Very comforting, and I can savour it without the guilt! Easily throw this low-carb keto casserole together last minute, or make this ahead for a quick weeknight meal.
INGREDIENTS
1/2 tablespoon Italian seasoning
2 pounds of ground beef
3 large Bell peppers (sliced into thin strips. For this recipe, I used red, yellow, and green)
1 large onion (cut in half, sliced into thin slices)
1/2 teaspoon Garlic powder
1 teaspoon smoked paprika
4 ounces Cream cheese
6 slices Provolone cheese (4 ounces)
1/4 c. Chicken bone broth
2 teaspoons Sea salt
1/2 teaspoon Black pepper
HOW TO MAKE LOW CARB KETO PHILLY CHEESESTEAK CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C.
Step 2: To a large saute pan, place the beef over medium-high heat. Season with salt and black pepper. cook for about 8 to 10 minutes, breaking into pieces using a spatula, until the beef is browned and completely cooked.
Step 3: To the pan with the beef, add the bell peppers and onion. Sprinkle with Italian seasoning, smoked paprika, and garlic powder. Continue to cook for another 10 to 15 minutes or until the veggies are soft, stirring often.
Step 4: Add the cream cheese and pour in the broth. Stir until smooth and melted.
Step 5: To a large (8 x 11 1/2-inch) stoneware baking dish, pour the mixture and top with provolone slices, slightly overlapping the pieces.
Step 6: Place in the preheated oven and bake the casserole for about 10 to 15 minutes or until the cheese has melted.
Nutrition Facts:
Calories 689.7, Fat 48.9g, Protein 52.5g, Total Carbs 9.7g, Net Carbs 7.2g, Fiber 2.5g, Sugar 5.4g
Ingredients
- 1/2 tablespoon Italian seasoning
- 2 pounds of ground beef
- 3 large Bell peppers (sliced into thin strips. For this recipe, I used red, yellow, and green)
- 1 large onion (cut in half, sliced into thin slices)
- 1/2 teaspoon Garlic powder
- 1 teaspoon smoked paprika
- 4 ounces Cream cheese
- 6 slices Provolone cheese (4 ounces)
- 1/4 c. Chicken bone broth
- 2 teaspoons Sea salt
- 1/2 teaspoon Black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C.
Step 2: To a large saute pan, place the beef over medium-high heat. Season with salt and black pepper. cook for about 8 to 10 minutes, breaking into pieces using a spatula, until the beef is browned and completely cooked.
Step 3: To the pan with the beef, add the bell peppers and onion. Sprinkle with Italian seasoning, smoked paprika, and garlic powder. Continue to cook for another 10 to 15 minutes or until the veggies are soft, stirring often.
Step 4: Add the cream cheese and pour in the broth. Stir until smooth and melted.
Step 5: To a large (8 x 11 1/2-inch) stoneware baking dish, pour the mixture and top with provolone slices, slightly overlapping the pieces.
Step 6: Place in the preheated oven and bake the casserole for about 10 to 15 minutes or until the cheese has melted.
