Description
A hearty and flavorful High Protein Low Carb Philly Cheesesteak Casserole recipe that’s easy to make and perfect for weeknight dinners or meal prep. Loaded with steak, peppers, onions, and plenty of cheese without the carbs!
Ingredients
Scale
- 1.5 pounds thinly sliced ribeye steak (or sirloin, flank steak for a leaner option)
- 1 large yellow onion, thinly sliced
- 2 medium green bell peppers, thinly sliced
- 8 ounces sliced mushrooms (optional, but recommended for depth)
- 4 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 6 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 8 ounces shredded provolone cheese
- 8 ounces shredded mozzarella cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced steak in batches, being careful not to overcrowd the pan. Season lightly with salt and pepper. Sear for 1-2 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside on a plate.
- 3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced yellow onion and green bell peppers. Cook over medium heat, stirring occasionally, for about 8-10 minutes, until softened and beginning to caramelize.
- 4. If using mushrooms, add them to the skillet with the onions and peppers during the last 5 minutes of cooking.
- 5. Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant.
- 6. Reduce the heat to low. Add the softened cream cheese and heavy cream to the skillet with the vegetables. Stir until the cream cheese is melted and the sauce is smooth and creamy.
- 7. Stir in the grated Parmesan cheese until well combined. Season the sauce with salt and pepper to taste.
- 8. Return the seared steak to the skillet and stir gently to coat it with the creamy vegetable mixture.
- 9. Spread the steak and vegetable mixture evenly into the prepared baking dish.
- 10. Top the mixture evenly with the shredded provolone and mozzarella cheeses.
- 11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- 12. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 325°F (160°C) covered with foil for 15-25 minutes, or microwave on medium power for 1-2 minutes until heated through. This casserole can also be frozen for up to 2-3 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550-650 (depending on steak cut and cheese amount)
- Sugar: Approx. 5-7g
- Sodium: Approx. 800-1000mg (depending on cheese and added salt)
- Fat: Approx. 40-50g
- Carbohydrates: Approx. 8-12g (net)
- Fiber: Approx. 2-3g
- Protein: Approx. 40-50g