Philly Cheesesteak Casserole Low Carb Recipes

KETO PHILLY CHEESESTEAK CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a skillet over medium high heat, add 1 tablespoon of the olive oil, and the shaved steak meat.
• Sprinkle the steak seasoning and salt and pepper to taste over the meat, and saute it until it is completely cooked through. Remove from the skillet, and set aside.
• Add the remaining tablespoon of olive oil to the skillet, and add in the onions and peppers.
• Season the veggies with salt and pepper to taste, and cook until just starting to become tender.
• In a saucepan over medium heat, add the heavy whipping cream, cream cheese and salt and pepper to taste. Continue to cook until the cream cheese melts, and the sauce thickens.
• Stir ½ cup of the shredded cheese into the sauce, and mix to combine.
• Place the meat and veggies in a well greased 9x9 baking dish, and pour the sauce over top, tossing to coat.
• Sprinkle the remaining shredded cheese on top, and bake for 20 minutes, or until the cheese on top is slightly browned and bubbling.
• Remove, let cook for a few minutes, top with freshly chopped parsley and serve.

LOW CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
• Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are soft.
• Add the cream cheese and broth. Stir together until smooth and melted.
• Transfer the mixture to a large stoneware baking dish (8 x 11 ½ inches). Arrange provolone slices on top, overlapping slightly.
• Bake for 10-15 minutes, until cheese is melted.

PHILLY CHEESESTEAK CASSEROLE- LOW CARB

Steps:

• saute mushrooms in olive oil until softened and light brown, about 5 minutes.
• add to crockpot along with the rest of the ingredients, except the provolone.
• cook on low for 6 hours.
• stir well, add to 6 bowls.
• cover with provolone and add some cooking juices to each bowl to melt the cheese.