Description
This Philly Cheese Steak Casserole is a delicious twist on the classic sandwich, packed with tender beef, sautéed onions, bell peppers, and gooey melted cheese—all baked to perfection in one dish. It’s a perfect low-carb, keto-friendly, and family-friendly meal that’s easy to prepare and full of flavor.
Ingredients
Main Ingredients:
- 1 lb ribeye steak, thinly sliced (or ground beef for a budget-friendly option)
- 1 tbsp olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional)
- 1 cup provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
Egg Mixture:
- 4 large eggs
- ½ cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
Optional Add-Ons:
- ½ tsp smoked paprika – for extra depth of flavor
- 1 tsp hot sauce – for a spicy kick
- ¼ cup grated Parmesan cheese – for extra cheesiness
- Low-carb breadcrumbs – for a crispy topping
Instructions
Preheat Oven – Set to 375°F (190°C) and grease a baking dish.
Cook Beef – Brown sliced ribeye or ground beef in a skillet with olive oil. Remove from heat.
Sauté Vegetables – In the same skillet, cook onions, bell peppers, mushrooms, and garlic until soft.
Prepare Egg Mixture – Whisk together eggs, heavy cream, Worcestershire sauce, salt, and pepper in a bowl.
Assemble Casserole – Layer the cooked beef and vegetables in the baking dish, pour the egg mixture over, and top with provolone and mozzarella cheese.
Bake – Cook for 25-30 minutes until cheese is bubbly and golden.
Rest & Serve – Let it sit for 5 minutes before slicing and serving.
Notes
- Beef Choice: Ribeye is best, but ground beef is a budget-friendly option.
- Cheese Options: Swap provolone for cheddar, Swiss, or pepper jack.
- Storage: Store leftovers in the fridge for 3 days or freeze for later.
- Spicy Version: Add jalapeños or hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes