Introduction

Keto Homemade Low-Carb Philly Cheese Steak Lasagna is a delectable twist on traditional lasagna, perfectly suited for those following a ketogenic lifestyle. This recipe incorporates the savory flavors of a classic Philly cheese steak, layered in a rich, low-carb lasagna. Featuring tender slices of beef, a creamy cheese sauce, and a unique, keto-friendly pasta substitute, this dish offers all the comfort of a hearty lasagna without the carbs. This detailed guide provides a comprehensive recipe, including ingredient measurements, step-by-step instructions, and nutritional information, ensuring that you can create this delicious dish with ease.

Ingredients

For the Lasagna Noodles:

  1. 2 large zucchinis
    • Sliced thinly lengthwise to mimic lasagna noodles. Use a mandoline or sharp knife for uniform thickness.
  2. 1/4 cup olive oil
    • Used for brushing the zucchini slices to prevent sticking and enhance flavor.
  3. Salt and pepper to taste
    • Season the zucchini slices before baking to enhance flavor.

For the Philly Cheese Steak Filling:

  1. 1 lb (450g) ribeye steak
    • Thinly sliced against the grain for tenderness.
  2. 1 large onion
    • Sliced thinly for sautéing.
  3. 1 bell pepper
    • Sliced thinly, any color of your choice.
  4. 2 cloves garlic
    • Minced for added flavor.
  5. 2 tablespoons olive oil
    • For sautéing the beef and vegetables.
  6. 1 tablespoon Worcestershire sauce
    • Adds a depth of flavor to the beef.
  7. 1/2 teaspoon smoked paprika
    • Provides a smoky, robust flavor.
  8. Salt and pepper to taste
    • To season the beef and vegetables.

For the Cheese Sauce:

  1. 1 cup heavy cream
    • Forms the base of the cheese sauce.
  2. 1 cup shredded provolone cheese
    • Adds a creamy, gooey texture to the sauce.
  3. 1 cup shredded mozzarella cheese
    • For melting and stretching texture.
  4. 1/4 cup grated Parmesan cheese
    • Adds a sharp, nutty flavor to the cheese sauce.
  5. 1 tablespoon cream cheese
    • For a rich, creamy consistency.
  6. 1/2 teaspoon garlic powder
    • Enhances the flavor of the cheese sauce.
  7. 1/4 teaspoon onion powder
    • Adds a subtle depth of flavor.

Instructions

  1. Prepare the Zucchini Noodles: Preheat your oven to 400°F (200°C). Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife. Arrange the slices in a single layer on a baking sheet lined with parchment paper. Brush each slice lightly with olive oil and season with salt and pepper. Bake for 10-15 minutes, or until the zucchini slices are tender and slightly golden. Remove from the oven and let cool.
  2. Prepare the Philly Cheese Steak Filling: While the zucchini noodles are baking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced ribeye steak and cook until browned and cooked through, about 4-5 minutes. Remove the steak from the skillet and set aside.
  3. Sauté Vegetables: In the same skillet, add the sliced onion and bell pepper. Sauté for 3-4 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute. Return the cooked steak to the skillet, and stir in the Worcestershire sauce, smoked paprika, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld. Remove from heat and set aside.
  4. Prepare the Cheese Sauce: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Reduce the heat to low and gradually whisk in the cream cheese until smooth. Add the shredded provolone, mozzarella, and Parmesan cheeses, stirring continuously until the cheese is fully melted and the sauce is smooth. Stir in the garlic powder and onion powder. Remove from heat and set aside.
  5. Assemble the Lasagna: In a 9×13-inch baking dish, spread a thin layer of cheese sauce on the bottom. Place a layer of baked zucchini slices on top of the cheese sauce, slightly overlapping the slices if needed. Spread half of the Philly cheese steak filling over the zucchini layer, followed by another layer of cheese sauce. Repeat the layers with the remaining zucchini slices, cheese steak filling, and cheese sauce.
  6. Top and Bake: For the final layer, spread the remaining cheese sauce over the top of the lasagna. Sprinkle extra shredded mozzarella and Parmesan cheese on top if desired. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
  7. Cool and Serve: Allow the lasagna to cool for 10-15 minutes before slicing. This resting period will help the layers set and make for easier serving. Garnish with fresh parsley or basil if desired.

Nutritional Information

Per serving (1/8 of the lasagna):

  • Calories: 400
  • Total Fat: 30 grams
  • Saturated Fat: 15 grams
  • Monounsaturated Fat: 10 grams
  • Total Carbohydrates: 12 grams
  • Dietary Fiber: 3 grams
  • Net Carbs: 9 grams
  • Protein: 25 grams

SmartPoints®

  • WW SmartPoints®: 8 points per serving (based on the latest WW calculations for keto-friendly ingredients).

Useful Tips

  1. Zucchini Noodles: To reduce moisture and prevent sogginess, be sure to bake or grill the zucchini slices until they are slightly crispy before layering them in the lasagna.
  2. Meat Alternatives: If you prefer, you can substitute the ribeye steak with another cut of beef or even ground beef for a different texture.
  3. Cheese Variations: Feel free to experiment with different types of cheese, such as cheddar or Gouda, to suit your taste preferences.
  4. Layering Tips: Ensure that each layer is evenly spread to achieve consistent cooking and flavor distribution.
  5. Make-Ahead: This lasagna can be prepared ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
  6. Serving Suggestions: Serve this hearty lasagna with a side salad or steamed vegetables for a complete meal. It also pairs well with a keto-friendly garlic bread.
  7. Allergy Considerations: This recipe is naturally gluten-free and low in carbs. Ensure all ingredients, particularly cheese and sauces, are checked for any hidden sources of gluten or carbs.
  8. Leftovers: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven.

Conclusion

Keto Homemade Low-Carb Philly Cheese Steak Lasagna is a perfect dish for anyone seeking a hearty, comforting meal while adhering to a ketogenic diet. With its rich, flavorful layers of tender beef, creamy cheese sauce, and satisfying zucchini “noodles,” this lasagna offers all the indulgence of a classic dish without the carbs. Whether you’re serving it for a family dinner or preparing meals for the week, this recipe provides a nutritious, low-carb option that doesn’t compromise on flavor or satisfaction. Enjoy this innovative twist on lasagna and savor the delicious results of your culinary efforts.