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Low Carb Philly Cheesesteak Casserole Recipe
Make this delish Low Carb Philly Cheesesteak Casserole for a quick and easy dinner.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
Skillet
2.5 QT Baking Dish
Ingredients
2
Tablespoons
butter
8
ounces
mushrooms
sliced
1
onion
sliced
2
green bell peppers
sliced
1
pound
lean ground beef
3
cloves
garlic
minced
2
teaspoons
Worcestershire sauce
2
ounces
cream cheese
cubed
1
cup
beef broth
½
teaspoon
steak spice
4
ounces
provolone cheese
Instructions
Preheat the oven to 425°F.
Add butter to a large skillet over medium heat. Add mushrooms, onion, and green peppers and cook until tender.
Remove vegetables and set aside.
Add the beef and garlic to the frying pan and brown until no pink remains.
Add Worcestershire sauce, cream cheese, beef broth and steak spice and simmer until thickened. Spread into a greased 2 ½ quart baking dish.
Top with vegetables and provolone cheese. Bake 20-25 minutes, or until bubbly.
Video
Notes
Refrigerate leftover Philly cheesesteak casserole in a covered container for up to 3 days.
Reheat leftovers on the stovetop, or covered in the oven.
Freeze portions in zippered bags with the date labeled on the outside up to 4 weeks.
Thaw frozen portions in the refrigerator and reheat.
Nutrition
Calories:
264
kcal
|
Carbohydrates:
6
g
|
Protein:
24
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
80
mg
|
Sodium:
451
mg
|
Potassium:
553
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
563
IU
|
Vitamin C:
34
mg
|
Calcium:
177
mg
|
Iron:
3
mg