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!
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:
Steak-Umm sliced steaks
bell peppers, any color
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.
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.
In same skillet, using fat from the meat, cook the mushrooms, peppers and onions until tender.
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.
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.
This recipe is easily halved. Use a 7×11 or 8×8 baking dish for 6 servings.
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!
- 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
- Break up and cook the meat in a skillet on medium high heat until no longer pink.
- 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.
- In same skillet, using fat from the meat, cook the mushrooms, peppers and onions until tender.
- 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 9x13 baking dish.
- 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.
This recipe is easily halved. Use a 7x11 or 8x8 baking dish for 6 servings.
Amount Per Serving Calories 431Total Fat 28gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 119mgSodium 684mgCarbohydrates 8gFiber 2gSugar 3gProtein 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.