Cheesy Keto Philly Cheesesteak Casserole
This Cheesy Keto Philly Cheesesteak Casserole is everything you want from a Philly cheesesteak sandwich but without all the carbs! Thinly shaved rib eye with sauteed onions and peppers, topped with melted provolone cheese layered and baked. An easy and healthy low carb weeknight dinner everyone will love!
Servings: 6 people
- 1.25 lbs shaved ribeye steak
- 2 TB Avocado oil
- 1 TB butter
- 1/2 onion sliced
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1/2 cup mushrooms chopped
- 2 garlic cloves minced
- 1 TB beef broth
- 1 tsp Worcestershire sauce
- 1 tsp Braggs aminos
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 oz provolone cheese (about 9 slices)
Heat avocado oil in a cast-iron skillet on medium-high. (I used a 10 1/2" skillet.)
Season the steak with salt and pepper.
Sear the steak in two batches. (If you overcrowd the skillet you won’t get a good sear on the steak). When the steak is browned, remove from the skillet and set aside.
Add 1 tbsp butter to the same skillet along with peppers, onions, garlic, and mushrooms. Sauté until the veggies are softened.
Next add your beef broth, Braggs Aminos, Worcestershire sauce, and salt/pepper and cover with a lid. Simmer for 4 minutes.
Add steak back to the pan and cook on medium for two minutes.
Add provolone cheese on top of the casserole covering as much as possible. (See step-by-step images above.)
Place the skillet in the oven on broil for 1-3 minutes or until the provolone cheese begins to brown and bubble. Watch carefully as it can burn very quickly!
*Traditionally, a Philly Cheesesteak is made with thinly sliced ribeye. Ribeye steaks are pricier but the best meat to use. If you are on a budget, you can also use skirt steak or sirloin. Another meat option is to use ground beef! The flavors will still be there.
Don't have a cast-iron skillet?
If you don't have a cast-iron skillet, you can use a regular oven-safe skillet to do the same job. Another option is to prepare the veggies and steak as stated above. Then transfer everything to a small casserole dish (similar in size to a skillet) and layer with the provolone. Cover and refrigerate or freeze until your ready to reheat. Be careful about reheating since you do not want to overcook your steak!
Calories: 368kcal | Carbohydrates: 3g | Protein: 27g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 582mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 22mg | Calcium: 225mg | Iron: 2mg