COOK TIME: 30 mins | TOTAL TIME: 30 mins | SERVINGS: 6
This casserole is an easy low-carb, keto Philly Cheesesteak casserole. This takes only thirty minutes to make using a couple of simple ingredients. Throw this together with minimal prep and enjoy a comforting dinner that your entire family will ask for over and over again! Leftovers can also be kept in the fridge for up to 5 days for a quick meal any day of the week.
2 pounds of Ground beef
1 large Onion (cut in half, then sliced into thin slices)
3 large Bell peppers (sliced into thin strips. I used red, yellow, and green)
1/2 tablespoon Italian seasoning
1 teaspoon Smoked paprika
1/4 c. Chicken bone broth
1/2 teaspoon Garlic powder
4 ounces of Cream cheese
6 slices Provolone cheese (4 ounces)
2 teaspoons Sea salt
1/2 teaspoon Black pepper
HOW TO MAKE LOW-CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C.
Step 2: Into a large saute pan, place the beef. Cook over medium-high heat, breaking the meat using a spatula as it cooks. To taste, season with salt and black pepper. Cook for about 8 to 10 minutes, stirring often, until the meat is browned and completely cooked.
Step 3: To the pan with the beef, add the bell peppers and season with Italian seasoning, smoked paprika, and garlic powder. Cook for about 10 to 15 minutes, stirring often, until the veggies are tender.
Step 4: Next, add the cream cheese and pour in the broth. Stir well until the cream cheese has melted and the mixture is smooth.
Step 5: Into a large stoneware baking dish (8 x 11 ½ inches) transfer the mixture. On top, arrange the slices of provolone, slightly overlapping them.
Step 6: Place in the preheated oven and bake for about 10 to 15 minutes or until the cheese has melted.
Serving size: 1 cup (slightly heaped), or 1/6 entire recipe
Amount per serving: Calories689.7 Fat48.9g Protein52.5g Total Carbs9.7g Net Carbs7.2g Fiber2.5g Sugar5.4g
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