This easy dish has all the flavors of the classic cheesesteak sandwich. But there’s no bread added to keep it low-carb!
- Prep Time 10 mins
- Cook Time 40 mins
- Total Time 50 mins
Amount Per Serving
- Calories: 526
- Carbohydrates: 5g
- Protein: 26g
- Fat: 45g
- Saturated Fat: 23g
- Cholesterol: 147mg
- Sodium: 374mg
- Potassium: 396mg
- Fiber: 1g
- Sugar: 2g
- Vitamin C: 32mg
- Calcium: 217mg
- Iron: 2mg
INGREDIENTS
- 1 pound Shaved steak meat
- 1 teaspoon steak seasoning
- ½ cup Sliced green bell pepper
- ½ cup Sliced red bell pepper
- ½ cup Sliced onion
- 2 tablespoon Olive oil
- ¾ cup Heavy whipping cream
- 3 ounces Cream cheese
- 1 cup Italian blend shredded cheese divided
- Salt and pepper to taste
- Freshly chopped parsley for garnish
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- In a skillet over medium-high heat, add 1 tablespoon of the olive oil, and the shaved steak meat.
- Sprinkle the steak seasoning and salt and pepper to taste over the meat, and saute it until it is completely cooked through. Remove from the skillet, and set aside.
- Add the remaining tablespoon of olive oil to the skillet, and add in the onions and peppers.
- Season the veggies with salt and pepper to taste, and cook until just starting to become tender.
- In a saucepan over medium heat, add the heavy whipping cream,
- cream cheese, and salt and pepper to taste. Continue to cook until the cream cheese melts, and the sauce thickens.
- Stir ½ cup of the shredded cheese into the sauce, and mix to combine.
- Place the meat and veggies in a well-greased 9×9 baking dish, and pour the sauce over top, tossing to coat.
- Sprinkle the remaining shredded cheese on top, and bake for 20 minutes, or until the cheese on top is slightly browned and bubbling.
- Remove, let cook for a few minutes, top with freshly chopped parsley, and serve.