Philly Cheese Steak Casserole

Serves: 6

Macros | Cal 387 | Carbs 5g | Protein 36g | Fat 24g *

Check out this low-carb American classic with a keto kick, helping to bring on the protein instead of all the carbs! If your mouth starts to drool at the thought of a delicious Philly Cheese Steak Sandwich, you must try it in a casserole form!

INGREDIENTS

• 1 1/2 pounds Sirloin Steak, Sliced Thin or Pre-Sliced Steak

• 1 tsp McCormick's Montreal Steak Seasoning (or similar)

• Salt and pepper to taste

• 1 Cup Green Peppers, Sliced

• 1 Cup Mushrooms (optional, of course)

• 1 Cup Onion, Sliced

• 2 Garlic Cloves, Chopped or 2 tsp Minced Garlic from Jar

• 2 oz Cream Cheese

• 1 tsp Worcestershire Sauce

• 2 Eggs

• 1/2 Cup Heavy Whipping Cream

• 1/2 Cup Shredded Parmesan

• 4-5 Slices Provolone Cheese, Sliced into Pieces

DIRECTIONS

• Preheat oven to 350 degrees

• In a skillet, warm a splash of olive oil over medium heat.

• Season steak with steak season, salt, and pepper.

• Cook in the skillet for 2-3 minutes, flipping the steak strips to get it cooked on all sides.

• Add green peppers, onions, garlic, and mushrooms to the same skillet. Cook until the vegetables have the desired softness. I prefer mine a little crisper than most.

• When the veggies are cooked and the steak is no longer pink, drain any excess from the pan and discard.

• Return to stove on low-medium heat and add the Worcestershire sauce and the cream cheese, stirring until the cream cheese is melted.

• Remove from heat.

• Mix the eggs, shredded parmesan cheese, and heavy cream in a bowl.

• Next, spray your casserole dish, preferably 8x11, with cooking spray. Pour the steak mixture from the skillet into the casserole dish.

• Drizzle the egg and cheese mixture over the top of the steak mixture.

• Top with Provolone Cheese slices.

• Bake until the cheese bubbles, usually about 15-20 minutes.

• Cool and serve!

*Macros are approximate

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