Keto Low-Carb Philly Cheesesteak Casserole

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 6 servings

• Cuisine: American, Keto, Low-Carb

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Intensities

• Difficulty: Easy

• Flavor Profile: Savory, umami-rich, cheesy with a slight sweetness from the sautéed onions and peppers.

• Prep Intensity: Low. Mostly slicing and whisking.

• Cooking Intensity: Medium. Requires stovetop sautéing followed by baking.

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Ingredients

For the Filling:

• 2 tbsp (30ml) avocado oil or olive oil, divided

• 1.5 lbs (680g) thinly sliced ribeye steak or sirloin steak

• 1 tsp salt, divided

• ½ tsp black pepper

• 1 medium yellow onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 4 oz (113g) cremini mushrooms, sliced (optional, but recommended)

• 3 cloves garlic, minced

For the Custard Base (The “Bread”):

• 4 large eggs

• ½ cup (120ml) heavy cream

• ½ tsp garlic powder

• ¼ tsp onion powder

For the Topping:

• 8 oz (226g) provolone cheese, sliced or shredded

• 4 oz (113g) mozzarella cheese, shredded (optional, for extra meltiness)

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Instructions

1. Prepare the Steak

Pat the thinly sliced steak dry with paper towels. This is a crucial step for achieving a good sear rather than steaming the meat. Season the steak generously with ½ teaspoon of salt and ¼ teaspoon of black pepper.

2. Sear the Steak

Heat 1 tablespoon of avocado oil in a large, oven-safe skillet (12-inch cast iron works perfectly) over medium-high heat. Once the oil is shimmering, add the steak in a single layer. Work in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until browned and just cooked through. Using a slotted spoon, transfer the cooked steak to a plate and set aside.

3. Sauté the Vegetables

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the same skillet. Add the sliced onions, green and red bell peppers, and mushrooms (if using). Sprinkle with the remaining ½ teaspoon of salt. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent and beginning to caramelize. Add the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat.

4. Combine Filling

Return the cooked steak to the skillet with the vegetables. Stir to combine everything evenly. Spread the mixture into an even layer at the bottom of the skillet.

5. Prepare the Custard

In a medium bowl, whisk together the eggs, heavy cream, garlic powder, and onion powder until smooth and frothy. This mixture will act as the binder, creating a firm, custard-like texture as it bakes, mimicking the structure of a bread base.

6. Assemble the Casserole

Pour the egg and cream mixture evenly over the steak and vegetables in the skillet. Gently shake the skillet to ensure the custard settles into all the nooks and crannies.

7. Add the Cheese

Top the casserole with the provolone cheese. If using mozzarella, sprinkle it over the provolone for an extra bubbly, golden crust.

8. Bake

Preheat your oven to 375°F (190°C). Place the skillet in the oven and bake for 15-20 minutes, or until the casserole is set in the center, the edges are bubbly, and the top is melted and lightly golden brown.

9. Rest and Serve

Carefully remove the skillet from the oven (the handle will be hot!). Let the casserole rest for 5-10 minutes before slicing. This allows the custard to set fully, ensuring clean slices. Garnish with fresh parsley or chives if desired.

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Nutrition Facts (Per Serving)

Note: Nutrition information is an estimate and will vary based on specific ingredients and portion sizes.

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Chef’s Tips for Success

• The Steak: For the most authentic texture, ask your butcher to slice ribeye or top sirloin “shaved” or “thinly sliced for cheesesteaks.” If you can’t find it pre-sliced, place your steak in the freezer for 30 minutes to firm up, then use a sharp knife to slice it as thinly as possible against the grain.

• Making it Dairy-Forward: If you love an extra creamy casserole, stir 4 oz of softened cream cheese into the sautéed vegetables until melted before adding the steak back to the skillet.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole reheats beautifully in a skillet over medium-low heat or in the microwave.

• Make it Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Store it covered in the refrigerator. When ready to bake, add 10-15 minutes to the cooking time as you’ll be starting from a cold dish.

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This Keto Low-Carb Philly Cheesesteak Casserole is proof that eating low-carb doesn’t mean sacrificing flavor or comfort. With its rich, savory filling and bubbly cheese topping, it’s a guaranteed winner for dinner tonight