KETO PHILLY CHEESESTEAK CASSEROLE

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In less than 30 minutes, you can prepare this Keto Philly Cheesesteak Casserole Recipe, which only requires one dirty pan. Melting cheese atop tender roast beef, a variety of bell peppers, sweet onions, mushrooms, and garlic. It's the ideal simple midweek supper.

INGREDIENTS IN PHILLY CHEESESTEAK CASSEROLE

INGREDIENTS NOTES

Many people have opinions. There is a lot of discussion, about what makes a classic Philly cheesesteak sandwich. While this Keto Philly cheesesteak dish may not follow the recipe it still tastes amazing.

• Of the thinly sliced ribeye steak I decided to use deli style roast beef for this keto casserole recipe.

• When it comes to bell peppers I like to add a variety of colors such as orange, red and green. It adds a touch to the dish. Each color has its own unique flavor.

• For onions in this recipe I recommend using white onions.

• Although mushrooms are not typically part of a cheesesteak they make an addition, to this casserole. You can choose any type of mushroom you prefer; I personally used cremini.

• In terms of cheese I combined provolone and mozzarella in this dish. However sharp white cheddar, fontina or gruyere would also work wonderfully.. If you top it off with my Keto Cheese Sauce... Perfection!

HOW TO MAKE KETO PHILLY CHEESESTEAK CASSEROLE

STEP BY STEP INSTRUCTIONS

Step 1; Preheat the oven to 350°F. In a skillet or Dutch oven melt the butter over medium low heat. Add the onion and garlic. Cook for 7 minutes until the onion becomes transparent and the garlic releases its aroma.

Step 2; Incorporate the peppers and mushrooms into the skillet. Cook for around ten minutes until the peppers are slightly tender and the mushrooms have released their juices.

Step 3; Combine the vegetables with roast beef, in the skillet.

Step 4; Layer cheese followed by mozzarella cheese on top. Once the cheese turns brown and starts bubbling bake it for 15 minutes then broil it for a 2 to 3 minutes.

RECIPE TIPS AND VARIATIONS

• Storing; You can keep any leftover food in the refrigerator for, up to five days.

• Reheating; If you want to warm up this delicious Philly cheesesteak dish using either the oven or stovetop is the option.

• Meal preparation; This recipe is perfect for prepping meals in advance as it reheats beautifully.

• Beef; For this keto Philly cheesesteak casserole recipe I opted for sliced deli style roast beef. However feel free to use any cut of beef you prefer or even the traditional ribeye. It still tastes amazing with ground beef too!

• Cheese variations; To add a twist, experiment with cheeses, like white cheddar, cream cheese, parmesan, fontina, gruyere or a combination of those.

• Sandwich option; If you'd like to enjoy a keto Philly cheesesteak sandwich simply pile this casserole onto one of my Keto Everything Buns.

• Spicy kick; For a kick of spiciness consider adding some jalapeños to elevate the flavors.
  
  
  

FREQUENTLY ASKED QUESTIONS

What type of steak is typically used in a Philly cheesesteak?

The classic choice, for a Philly cheesesteak's sliced ribeye.

What type of cheese is commonly added to a cheesesteak in Philadelphia?

Traditionally provolone cheese is the go to option, for a Philly cheesesteak.

Philly Cheesesteak Casserole

In less than 30 minutes, you can prepare this Keto Philly Cheesesteak Casserole Recipe, which only requires one dirty pan. Melting cheese atop tender roast beef, a variety of bell peppers, sweet onions, mushrooms, and garlic. It's the ideal simple midweek supper.

INGREDIENTS

• 1 large green bell pepper
• 1 large yellow bell pepper
• 1 large red bell pepper
• 2 tablespoons salted butter
• 1 small onion, thinly sliced (about ½ cup)
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 and a half pounds of thinly sliced deli-style roast beef
• 6 slices provolone cheese (about 6 ounces)
• 1 cup shredded shredded mozzarella cheese

INSTRUCTIONS

1. Slice the peppers thinly after cutting off the tops and removing the seeds and ribs. Put aside.
2. In a large deep-sided ovenproof skillet or Dutch oven, melt the butter over medium-low heat. Add the onion and garlic, and simmer for approximately 7 minutes, or until the onion is transparent and the garlic is aromatic.
3. To the skillet, add the peppers and mushrooms. Simmer for approximately ten minutes, or until the peppers are crisp-tender and the mushrooms have released their juice.
4. Set oven temperature to 350°F.
5. When the veggies are combined, add the roast meat to the pan. If desired, add salt and pepper after tasting. Add a layer of provolone cheese, followed by a layer of mozzarella cheese.
6. Once the cheese is browned and bubbling, bake it for 15 minutes and then finish it under the broiler for 2 to 3 minutes.

NOTES

• 5.3g of net carbohydrates per serving
• Storage: Remaining food can be kept in the fridge for up to five days.

• warming: I suggest warming this in a pan on the stovetop or in the oven.
• Beef: I used thinly sliced deli-style roast beef for my keto Philly cheesesteak casserole dish. You may use whatever cut of steak you choose, or the more conventional ribeye. It tastes fantastic even with ground beef.

NUTRITION

Calories: 272 Fat: 16g Carbohydrates: 7g Fiber: 1.7g Protein: 27g

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