Keto Philly Cheesesteak Casserole A classic made with the ease of a casserole for a family pleasing dinner; be sure to make enough for leftovers! 

Keto Philly Cheesesteak Casserole; a classic made with the ease of a casserole for a family pleasing dinner; be sure to make enough for leftovers! 

It took a few times to get Keto Philly Cheesesteak Casserole just right but this is one recipe none of us minded eating several times to get it tweaked!

We most definitely want leftovers too, or planned-overs, as my aunt would say. Yes, plan on it!  This warms up very nicely.

I found that Keto Philly Cheesesteak Casserole is best as a casserole and not done in the crock pot because it is very good to drain the meat and vegetables before warming all of the ingredients together. If you don’t, you will have a very soupy meal.

We prefer the meat, vegetables and cheese without a lot of juices.

To be true Keto, serve on a plate just so. It is absolutely delicious that way.

If you are low carb and can eat wheat, it is also good on a low carb wrap as pictured below the recipe. I have had it both ways and actually prefer it plain.

Serve with mayonnaise, low carb ketchup, dill pickles or banana or hot peppers.

Another option is to sprinkle banana or hot peppers over the vegetables before adding the cheese–delicious!

We have had it with Roasted Parmesan Asparagus; kind of like french fries–but even better! 

Try these other great casseroles!

Chicken Enchilada Casserole

Low Carb Chicken Broccoli Alfredo Casserole 

Keto Cheesy Taco Beef Casserole

Twice Baked Cauliflower Casserole

Keto Cheesy Broccoli Ham Casserole

Easy Keto Pizza Casserole from Stylish Cravings

Spinach Artichoke Chicken Casserole from Keto Cooking Christian

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Ingredients for Keto Philly Cheesesteak Casserole:

  

31.5oz box Steak-Umm sliced steaks (or two 1 lb boxes)

2 lbs sliced mushrooms

2 bell peppers, any color

1 medium onion

1 ½ tsp salt

½ tsp black pepper

1 tsp garlic powder

12 slices (usually 8 oz) provolone cheese

2 cups (8 oz) shredded mozzarella cheese

Directions for Keto Philly Cheesesteak Casserole:

Break up and cook the meat in a skillet on medium high heat until no longer pink.

Keto Philly Cheesesteak Casserole

Remove to paper towel lined plate to drain excess fat.

If you wish to keep the fat, remove the meat to a plate or bowl without the paper towels.

Keto Philly Cheesesteak Casserole

In same skillet, using fat from the meat, cook the mushrooms, peppers and onions until tender.

Keto Philly Cheesesteak Casserole

Sprinkle meat with salt, pepper and garlic powder and gently combine.

I do this after draining the fat so it stays on the meat.

Layer all of the meat into a 9×13 baking dish.

Keto Philly Cheesesteak Casserole

Remove the vegetables from the skillet with a slotted spoon and layer over the meat.

  

Cover with slices of provolone cheese and shredded mozzarella cheese.

   

Bake uncovered at 375* for about 15 minutes until heated through and cheese is melted.

Keto Philly Cheesesteak Casserole

12 servings

This recipe is easily halved. Use a 7×11 or 8×8 baking dish for 6 servings.

Keto Philly Cheesesteak Casserole

If you are able to eat wheat and like a low carb option, these wraps are very good.

I ate it on one of these the first time and it was delicious.

The second time I ate it plain and it was at least as good; I really did not think the wrap was even needed! 

Keto Philly Cheesesteak Casserole

    

 

Yield: 12 servings

Keto Philly Cheesesteak Casserole

Keto Philly Cheesesteak Casserole

Keto Philly Cheesesteak Casserole; a classic made with the ease of a casserole for a family pleasing dinner; be sure to make enough for leftovers!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 31.5oz box Steak-Umm sliced steaks (or two 1 lb boxes)
  • 2 lbs sliced mushrooms
  • 2 bell peppers, any color
  • 1 medium onion
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 12 slices (usually 8oz) provolone cheese
  • 2 cups (8oz) shredded mozzarella cheese

Instructions

  1. Break up and cook the meat in a skillet on medium high heat until no longer pink.
  2. Remove to paper towel lined plate to drain excess fat.
  3. If you wish to keep the fat, remove the meat to a plate or bowl without the paper towels.
  4. In same skillet, using fat from the meat, cook the mushrooms, peppers and onions until tender.
  5. Sprinkle meat with salt, pepper and garlic powder and gently combine. I do this after draining the fat so it stays on the meat.
  6. Layer all of the meat into a 9x13 baking dish.
  7. Remove the vegetables from the skillet with a slotted spoon and layer over the meat.
  8. Cover with slices of provolone cheese and shredded mozzarella cheese.
  9. Bake uncovered at 375* for about 15 minutes until heated through and cheese is melted. 

Notes

12 servings

This recipe is easily halved. Use a 7x11 or 8x8 baking dish for 6 servings.

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 431 Total Fat 28g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 11g Cholesterol 119mg Sodium 684mg Carbohydrates 8g Fiber 2g Sugar 3g Protein 37g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

 

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