This is your one-stop-place for creating a scrumptious and mouth-watering Keto Philly Cheesesteak Casserole. I will give you a step-by-step guide for this recipe, from which ingredients you should choose up to how to cook it properly. From a beginner to an experienced cook this will definitely bring you a tasty, filling meal which can be prepared anytime of the week.
Ingredients for Philly Cheesesteak Casserole
Concerning some tips on making Keto Philly Cheesesteak Casserole, few elements need to be observed and they include: Here’s a breakdown of what you’ll need:
Roast Beef: In general, a Philly cheesesteak is made with thinly cut ribeye steak. For a keto friendly dish like our casserole, deli-style roast beef works best to minimize the preparation process with equally good taste.
Bell Peppers: It is best to use the bell peppers; yellow, orange, red and green ones, they not only are good looking but each type has its own unique taste to enhance the dish.
Onion: Select sweet or white onions because of their fairly sweet taste and perfect tenderness when appropriately cooked.
Mushrooms: Although mushrooms are not conventional to be used in cheesesteak, they afford the casserole a rich nutty flavor. We use Cremini but you can use any type you prefer For the sauce, you will need:
Cheese: Both provolone and mozzarella are used to create that stringy, melted cheese that should sit atop any Philly cheesesteak. To spice up, one can go ahead and try using gruyere, fontina or sharp white cheddar cheese.
How to Make
Now, let’s dive into the cooking process:
- Preheat and Prepare: As a pre requisite, ensure that you warm up your oven to the level of 350 °F is achieved.. Grease a large skillet or turn a Dutch oven if it is not suitable for the oven, and melt it to fry gentle.
- Sauté Aromatics: Place onions, which are cut into thin round and minced garlic in the skillet. Next, cook for about 7 minutes until onions turn a tender golden brown and garlic appear slightly toasted, or clear.Add Mushrooms and Peppers: Put sliced mushrooms and bell peppers into the skillet which was used to fry the meat. Cook until the mushrooms provide their juice and the peppers become tender but still have a crispiness, ≈ 10 min.
- Incorporate Roast Beef: Last of all, put the deli-style roast beef in the skillet gently while the remaining ingredients which was sautéed is gently be stirred. Add salt and pepper to the tastes wanting.
- Layer on Cheese: Put the slices of provolone cheese on the beef and on the vegetables and then pour enough mozzarella cheese on top.
- Bake to Perfection: Take the skillet off the stove and put it on the table; however, you may easily transfer this to the over and bake for about 15 minutes to fully melt the cheese on top and get that bubbly look.
- Broil for Finishing Touch: For your casserole to have that golden and bubbly crust, switch the heat setting to broil, the last 2 to 3 minutes.
Tips and Variations for Perfecting Your Casserole
- Storage: Any remaining portion should be covered and placed in the refrigerator because this dish would be good for consumption within 5 days.
- Reheating: For the best outcomes in the Philadelphia Cheesesteak Casserole, heat the root up in the oven or on the stove.
- Meal Prep Friendly: They say it’s best for meal prep where you prepare it and have it for the week when it is needed.
Ingredient Substitutions and FAQs
- Alternative Meats: Although, we like using roast beef; you could use ribeye, or even ordinary ground beef to spice things up a little.
- Cheese Options: Try using Parmesan, fontina, gruyere or sharp white Cheddar cheese to give your casserole a more desired flavor.
Low Carb Keto Philly Cheesesteak Casserole
This simplified version of the Keto Philly Cheesesteak Casserole retains all the savory goodness of the original in an easy-to-follow recipe format.
Ingredients
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large red bell pepper
- 2 tablespoons salted butter
- 1 small onion, thinly sliced (about ½ cup)
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 8 ounces cremini mushrooms, thinly sliced
- 1 cup shredded mozzarella cheese
Directions
- Discard the stems of the peppers and half and take out the seeds; further, chop the peppers into thin strips. Set aside.
- Heat the butter in a large, deep sided skillet or Dutch oven appropriate for oven cooking over medium low heat. Accompany the onion and garlic, stirring the mixture until the onion makes somehow clear and the garlic becomes aromatic, approximately 7 min.
- Put in the mushrooms and peppers in the skillet. Simmer for 10 minutes and the mushrooms will have given out their juice and the peppers should be slightly softened.
- Preheat the oven to 350°F.
- Put the deli-style roast beef on the skillet to mix it with vegetables well. Sprinkle the dash of salt and the pinch of pepper to it and mix it well.
- Layer the provolone cheese slices on top of the meat and vegetables; sprinkle the mozzarella cheese all over.
- Place into the pre-heated oven and bake for 15 minutes then broil for 2-3 minutes to get a golden brown crust on the outside with a bubbly texture.
Notes
- Net carbs per serving: 5.3g
- Store leftovers in the refrigerator for up to 5 days.
- Reheat in the oven or on the stovetop for best results.
Nutrition Facts
- Calories:272kcal
- Carbohydrates:7g
- Protein:27g
- Fat:16g
- Fiber:1.7g
