Cheesy Low Carb Philly Cheesesteak Casserole Recipe

I recently prepared my version of a Low Carb Philly Cheese Steak using ribeye steak, red and green bell peppers, and yellow onion with minced garlic. Provolone and Parmesan enrich a creamy sauce. The balance of flavors genuinely impressed me and makes high protein low carb meals extra satisfying.

I always get a kick out of whipping up a meal that packs a punch of flavor like my Cheesy Low Carb Philly Cheesesteak Casserole. I first found this recipe when I was hunting for an easy dinner recipe that hits the mark for both low carb and high protein cravings.

I use 1 lb ribeye steak sliced into strips and toss in julienned red and green bell peppers along with thinly sliced yellow onion and minced garlic. Sautéing these in olive oil with a little salt and black pepper builds up a base that surprises you with its depth and richness.

Then, adding a cup of low sodium beef broth, heavy cream and a mix of shredded provolone with a bit of grated Parmesan cheese really turns it into a showstopper. This dish is a great low carb option that fits perfectly into a busy weeknight schedule or even meal prep for the week ahead.

Why I Like this Recipe

1. I love how simple it is to throw this meal together even though it’s packed with a ton of flavor and feels fancy.
2. I really enjoy the mix of tender steak, juicy peppers, and melty cheeses; all the flavors blend together so well.
3. I appreciate that its a low carb option that still gives me a hearty and satisfying dinner, perfect for busy weeknights.
4. I like that even if I mess up a few steps, the recipe still turns out great because everything just mixes together nicely.

Ingredients

• Ribeye Steak: Rich in protein and fats it gives bold juice and tender flavor.
• Red Bell Pepper: High vitamin C keeps dish fresh and adds crisp subtle sweetness.
• Yellow Onion: Provides essential fiber and deep savory taste with a mild slightly sweet finish.
• Garlic: Boosts flavor and have health benefits while infusing zesty aromatic punch.
• Heavy Cream: Ensures creamy texture and lusciously richness for mouthwatering satisfying comfort dish.
• Provolone Cheese: Adds gooey melty excellence with balanced flavor that uplift every savory bite.
• Parmesan Cheese: Brings a sharp salty finish and extra umami to this low carb recipe.

Ingredient Quantities

• 1 lb ribeye steak, thinly sliced into strips
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1 cup low sodium beef broth
• 1 cup heavy cream
• 2 cups shredded provolone cheese
• 1/2 cup grated Parmesan cheese

How to Make this

1. Preheat your oven to 375°F. Meanwhile, season your ribeye steak strips with salt and black pepper.

2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the steak strips and quickly sear them until they’re browned on all sides. Remove the steak from the skillet and set aside.

3. In the same skillet, toss in the sliced yellow onion, julienned red bell pepper, and green bell pepper. Cook them for about 4-5 minutes till they begin to soften.

4. Add the minced garlic to the veggies and cook for another 1-2 minutes. Make sure you dont burn the garlic.

5. Pour in the 1 cup of low sodium beef broth and 1 cup of heavy cream. Bring the mixture to a simmer and stir so that all the flavors can mix well.

6. Return the browned steak strips into the skillet. Stir everything together and let it simmer for about 5 minutes, so the flavors get really combined.

7. Transfer your steak and veggie mixture into a well-oiled casserole dish, spreading it out evenly.

8. Sprinkle 2 cups of shredded provolone cheese over the top and then evenly sprinkle the ½ cup of grated Parmesan cheese on top.

9. Pop the dish into the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly. Let it cool a bit before serving and enjoy your low carb philly cheesesteak casserole!

Equipment Needed

1. Oven for baking the casserole
2. Large skillet for searing the steak and sautéing the veggies
3. Casserole dish for mixing and baking the final dish
4. Chef’s knife for slicing the steak, peppers, and onion
5. Cutting board for all the chopping work
6. Measuring cups for the beef broth and heavy cream
7. Measuring spoons for the salt and pepper
8. Stirring spoon or spatula to mix all the ingredients together
9. Tongs for safely flipping the steak strips in the skillet

FAQ

Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations

• If you can’t get ribeye steak, try using flank steak or sirloin steak instead; they’re easier to find and still do a good job.
• If there’s no red bell pepper available, you might use an orange bell pepper for a similar sweetness and crunch.
• Instead of low sodium beef broth, you can swap in some chicken broth to keep the flavor rich without being too salty.
• If heavy cream is hard to come by, a mix of whole milk and a bit of unsalted butter will work as a decent substitute.
• For provolone cheese, mozzarella or even cheddar can be used to give it that cheesy kick in the casserole.

Pro Tips

1. Make sure your pan is really hot before adding the steak so it gets a good sear; if you crowd the pan it can steam instead of browning so work in batches if needed.

2. Be careful when adding the garlic; keep a close eye on it so it doesnt burn along with the other veggies because burnt garlic can ruin the flavour.

3. Let the dish sit for a few minutes after taking it out of the oven so the sauce thickens up and the flavors have time to blend better.