Prep Time: 15 mins | Cook Time: 33 mins | Total Time: 48 mins | Servings: 6
This Philly Cheese Steak Casserole is by far my favourite casserole. A low-carb version that has the same goodness, if better than the traditional Philly Cheese Steak. Rich, creamy, and loaded with ground beef, onions, peppers, mushrooms, and cheese. Incredibly filling and surprisingly easy and quick to make with mostly pantry staple ingredients.
Ingredients
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1 1/2 lbs lean ground beef
1 medium sweet or yellow onion, chopped
2 bell peppers seeded and chopped
1 1/4 tsp seasoned salt
1 1/2 tsp garlic powder
1 (8-oz.) package mushrooms, sliced
6 slices Provolone cheese torn into pieces
5 large Eggs
1/3 cup heavy cream
1 1/2 tsp Worcestershire sauce
1/4 to 1/2 tsp crushed red pepper flakes
How to make Low Carb Philly Cheese Steak Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 9 x 9-inch baking dish. Grease and set aside.
Step 2: In a large nonstick skillet, cook the ground beef over medium-high heat, breaking the meat apart using a wooden spoon or rubber spatula as it cooks. Then, add in the onion and peppers. Continue to cook until the beef is no longer pink. Sprinkle with seasoned salt and garlic powder and stir to evenly mix.
Step 3: Using a slotted spoon, remove the ground beef, onions, and peppers from the pan and transfer them into the prepared baking dish.
Step 4: Add a couple of tsp butter into the pan if there isn’t much grease left. Add in the mushrooms and cook over medium-high heat. When done, add this on over the ground beef mixture, then top with Provolone cheese pieces.
Step 5: Add the eggs, heavy cream, Worcestershire sauce, and red pepper flakes in a medium bowl. Whisk until combined, then pour this on top of the cheese. Place the dish inside the preheated oven and bake for about 33 to 35 minutes.
Note:
For this recipe, I used one each of red and green bell pepper. Slice them a bit larger, same with the onions.
Nutrition Facts:
Amount Per Serving: Calories 390 | Calories from Fat 198 | Fat 22g 34% | Saturated Fat 11g 69% | Cholesterol 283mg 94% | Sodium 894mg 39% | Potassium 637mg 18% | Carbohydrates 6g 2% | Fiber 1g 4% | Sugar 2g 2% | Protein 38g 76% | Vitamin A 1940IU 39% | Vitamin C 52.2mg 63% | Calcium 264mg 26% | Iron 4mg 22%
Ingredients
- 1 1/2 lbs lean ground beef
- 1 medium sweet or yellow onion, chopped
- 2 bell peppers seeded and chopped
- 1 1/4 tsp seasoned salt
- 1 1/2 tsp garlic powder
- 1 (8-oz.) package mushrooms, sliced
- 6 slices Provolone cheese torn into pieces
- 5 large Eggs
- 1/3 cup heavy cream
- 1 1/2 tsp Worcestershire sauce
- 1/4 to 1/2 tsp crushed red pepper flakes
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 9 x 9-inch baking dish. Grease and set aside.
Step 2: In a large nonstick skillet, cook the ground beef over medium-high heat, breaking the meat apart using a wooden spoon or rubber spatula as it cooks. Then, add in the onion and peppers. Continue to cook until the beef is no longer pink. Sprinkle with seasoned salt and garlic powder and stir to evenly mix.
Step 3: Using a slotted spoon, remove the ground beef, onions, and peppers from the pan and transfer them into the prepared baking dish.
Step 4: Add a couple of tsp butter into the pan if there isn’t much grease left. Add in the mushrooms and cook over medium-high heat. When done, add this on over the ground beef mixture, then top with Provolone cheese pieces.
Step 5: Add the eggs, heavy cream, Worcestershire sauce, and red pepper flakes in a medium bowl. Whisk until combined, then pour this on top of the cheese. Place the dish inside the preheated oven and bake for about 33 to 35 minutes.
Notes
For this recipe, I used one each of red and green bell pepper. Slice them a bit larger, same with the onions.
