Description
A hearty and comforting low-carb casserole packed with traditional Philly cheesesteak flavors, layered with steak, bell peppers, and creamy cheese.
Ingredients
Scale
- 1 lb thinly sliced ribeye or flank steak (or chicken/turkey)
- 2 bell peppers (red and green, sliced)
- 1 onion (sliced)
- 8 oz cream cheese (or non-dairy alternative)
- 1 cup shredded cheese (Provolone, mozzarella, or cheddar)
- 1 cup beef broth (or chicken broth)
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook the sliced steak until browned, then drain excess fat.
- Add sliced bell peppers and onions to the skillet, cooking until softened (about 5-7 minutes).
- Stir in garlic powder and onion powder.
- In a bowl, mix cream cheese with a bit of beef broth until smooth, then stir in half of the shredded cheese.
- Combine cream cheese mixture with beef and veggie mix, stirring until evenly coated.
- Transfer the mixture to a greased casserole dish, top with remaining shredded cheese, and bake for 25-30 minutes until bubbly and golden.
- Allow to cool slightly before serving.
Notes
Ensure to slice your steak thinly for even cooking. Substitute cheese as desired, and enjoy leftovers within four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg