Keto Philly Cheesesteak Casserole
🛒 What You’ll Need
- 1.5 lbs Ground beef (or thinly sliced steak) 🥩
- 2 large Bell peppers (green, red, and yellow for a pop of color!) 🫑
- 1 cup Mushrooms, sliced 🍄
- ½ Yellow onion, diced 🧅
- 2 cloves Garlic, minced 🧄
- 8 slices Provolone cheese (or 2 cups shredded) 🧀
- 2 oz Cream cheese, softened ☁️
- Seasoning: Salt, coarse black pepper, and onion powder 🧂🖤
👩🍳 Instructions
- Prep the Base: Brown your ground beef in a large skillet over medium-high heat until fully cooked. Drain any excess grease. 🥩🔥🥇
- Sauté the Veggies: Add the sliced bell peppers, mushrooms, and onions to the skillet. Cook for 5–7 minutes until the veggies are tender-crisp and vibrant as seen in the baking dish! 🫑🍄✨
- Make it Creamy: Stir in the garlic and softened cream cheese until it melts and coats the beef and veggie mixture in a light, savory sauce. 🥣🌪️💎
- Transfer to Dish: Pour the mixture into a greased 9×13 inch glass baking dish and spread it out evenly. 🥘📐✅
- The Cheesy Blanket: Layer your provolone cheese slices (or shredded cheese) over the top, making sure to cover every inch of those colorful veggies! 🧀👑🙌
- Bake to Bubbly: Bake at 400°F for 10–15 minutes. You’re looking for the cheese to be completely melted, bubbly, and starting to turn golden on the edges as seen in the final result! ⏲️📈🔥
- Serve: Let it rest for a few minutes before slicing into squares. Serve as is or over cauliflower rice for a complete keto meal! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Color” Secret: As shown in the photo, using a variety of red, yellow, and green peppers doesn’t just look great—it adds different levels of sweetness to the savory beef! 🫑🛡️💎
- The “Mushroom” Hack: For the best texture, sauté the mushrooms separately first to release their moisture before adding them to the beef; this prevents your casserole from becoming watery! 🍄🎯✅
