Keto Philly Cheesesteak Casserole with Melted Provolone
All the classic flavors of a Philly cheesesteak transformed into a hearty low-carb casserole perfect for weeknight dinners. Tender sliced beef, sautéed peppers and onions, and melted provolone cheese create an irresistible comfort food without the carbs.
Ingredients
- 700g sirloin steak, thinly sliced
- 2 tablespoons olive oil
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large yellow onion, sliced
- 225g cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 115g cream cheese, softened
- 120ml beef broth
- 200g provolone cheese, sliced
- Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 190°C (375°F).
Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the sliced sirloin in batches and cook for 2-3 minutes per side until browned and internal temperature reaches 63°C (145°F) for medium. Transfer to a plate and set aside.
Reduce heat to medium-high and add remaining olive oil to the same skillet. Add sliced peppers, onion, and mushrooms. Sauté for 8-10 minutes until vegetables are tender and slightly caramelised.
Add minced garlic to the vegetables and cook for 1 minute until fragrant. Season with salt, pepper, and Worcestershire sauce.
Reduce heat to low and stir in the softened cream cheese and beef broth until a creamy sauce forms.
Return the cooked steak to the skillet and toss everything together to combine.
Transfer the mixture to a 23x33cm (9x13 inch) baking dish and spread evenly.
Layer the provolone cheese slices over the top, covering the entire surface.
Bake uncovered for 15-20 minutes until the cheese is melted, bubbly, and golden brown in spots.
Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley.
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