Ingredients:
- 1 lb ground beef (or thinly sliced steak)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese (or 8 slices)
- 4 oz cream cheese, softened
- ½ cup heavy cream
- Salt and pepper, to taste
- 1 tbsp Worcestershire sauce (optional for flavor depth)
- 1 tbsp olive oil or butter, for cooking
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cook the Beef/Steak: Heat the olive oil or butter in a large skillet over medium heat. Add ground beef (or steak) and cook until browned. Season with salt, pepper, and Worcestershire sauce if desired. Drain excess grease and set aside.
- Sauté Vegetables: In the same skillet, add onions, garlic, bell peppers, and mushrooms. Sauté until tender and fragrant, about 5-7 minutes.
- Combine Ingredients: In a large mixing bowl, combine cooked beef, sautéed vegetables, softened cream cheese, and heavy cream. Stir until evenly mixed.
- Layer the Casserole: Pour the beef and vegetable mixture into a greased baking dish. Sprinkle shredded mozzarella and provolone evenly over the top. (If using sliced provolone, layer it on top.)
- Bake: Bake for 20-25 minutes or until cheese is bubbly and golden brown on top.
- Serve and Enjoy: Let it cool slightly, then slice and serve hot. Enjoy your keto Philly cheesesteak casserole!
Tips:
- For extra flavor: Add hot sauce or red pepper flakes if you like a bit of heat.
- Low-carb bread substitute: Serve with keto-friendly bread or chaffles for a sandwich-like experience.
This casserole is perfect for meal prep too! Enjoy the taste of a Philly cheesesteak in a keto-friendly way.