Low Carb Philly Cheesesteak Casserole
A delicious and easy low-carb casserole packed with juicy steak, sweet onions, and melted cheese, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1.25 to 1.5 pounds thinly sliced steak, like sirloin, ribeye, or flank Thin slices for best texture
- 1 large onion, sliced
- 1 to 2 pieces bell peppers, sliced (green or mixed colors)
- 8 ounces mushrooms, sliced (optional) Cook separately if used to avoid a watery casserole
- 2 cloves garlic, minced
- 1 teaspoon salt Adjust to taste
- 1 teaspoon black pepper Adjust to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire or coconut aminos
- 4 ounces cream cheese, softened (optional) For extra creaminess
- 1.5 cups shredded provolone or mozzarella, divided Use half for the filling and half for topping
- 1 tablespoon olive oil or butter For cooking
Instructions
Preparation
- Preheat your oven to 375 F. Grease a 9x13 baking dish.
- Heat a skillet over medium high with the oil. Sear the steak in batches until just browned. Season with salt and pepper. Do not overcook. Transfer to a bowl.
- In the same pan, cook the onions and peppers with a pinch of salt until tender crisp, about 5 to 7 minutes. Add mushrooms if using and cook until they release their liquid and brown slightly.
- Stir in the garlic, onion powder, garlic powder, and Worcestershire. Cook for 30 seconds until fragrant.
- Turn off the heat. Add the steak back in and toss. Mix in half the shredded cheese and the cream cheese if using. Taste and adjust seasoning.
Baking
- Spread the mixture in your baking dish. Top with the remaining cheese.
- Bake for 12 to 15 minutes until the cheese is melted and bubbly. For browned spots, broil for 1 to 2 minutes.
- Let rest for 5 to 10 minutes before serving.
Notes
Can be prepared a day in advance and baked later. Leftovers last 3 to 4 days and reheat well.