I’m so excited to share this easy low carb philly cheesesteak casserole recipe with you guys! Once you take a bite, you won’t need the original with all the carby bread.
In late 2019 we spent a magical ten days touring the U.K. On the way home, we had a layover in Philadelphia for about three hours. Due to the time change and surprisingly lack of good eats at Heathrow Airport in London, we were both starving. Now at this point, as someone who doesn’t care for mushrooms, I’d never had a cheesesteak. But when in Philly…right?
So I got one, sans mushrooms (don’t @ me!), and it was delicious. Oh my gosh. The steak, the cheese, the melt in your mouth glorious goodness, and yes, the BREAD… I’m not sure I’ve ever had a better sandwich. And being low-carb, I knew it’d be a long time before I’d have it again. Now, that doesn’t mean I didn’t crave it over and over again once I got home. Thus, the low carb Philly cheesesteak casserole.
Now, this doesn’t replace the hoagie. Let’s be honest. Nothing will. But it’s a GREAT replacement when you’ve got a hankering for a cheesesteak. Check out my easy low carb Philly cheesesteak casserole with ground beef recipe below!
*Note: I’m trying to get away from taking supplements and getting all my vitamins and nutrients through my food. I’ve been adding organ meats to my diet because they are so high in essential nutrients. Now, organ meat definitely takes some getting used to, so I try it in recipes like chilis or casseroles full of flavor. For this recipe, I used a paleo mixture from White Oak Pastures, whose regenerative agriculture practices are humane and much better for the environment than traditional farming. Butcher Box also sources from farms that use the same methods, so I almost always use BB meat. You can get $30 off your first box by using this link!
Time To Cook!
Preheat oven to 350 degrees and spray a 13×9 baking dish with non-stick spray.
Add ground beef to a medium pan and cook over medium heat. Once the beef is mostly crumbled and browned, add peppers, onion, garlic, and seasoned salt (check out my homemade recipe here!). Continue cooking, stirring often, until the vegetables are soft and the beef is fully cooked.
Pour mixture into the prepared baking dish. You CAN drain the fat before you do so, but on keto and wanting the fat, I always keep it. Plus, it’s delicious and adds a ton of flavor.
In a small bowl, combine eggs, heavy cream, hot sauce, and Worcestershire sauce and whisk until fully mixed.
Place cheese pieces over the beef mixture.
Pour egg mixture over the beef and cheese, ensuring maximum coverage.
Bake at 350 degrees for 30-35 minutes, until the eggs are set.
Let casserole sit on counter for five minutes before serving. Enjoy!
Low Carb Philly Cheesesteak Casserole
Ingredients
- 2 lbs ground beef
- 2 green bell peppers (chopped)
- 1/2 yellow onion (chopped)
- 1/2 tsp garlic (minced)
- 1 tsp seasoned salt
- 4 slices pepper jack cheese (chopped)
- 4 slices provolone cheese (chopped)
- 5 large eggs
- 1/3 cup heavy cream
- 1 tsp hot sauce (I used Sweet Baby Ray's)
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350 degrees and spray a 13×9 baking dish with non-stick spray.
- Add ground beef to a medium pan and cook over medium heat. Once the beef is mostly crumbled and browned, add peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until the vegetables are soft and the beef is fully cooked.
- Pour mixture into the prepared baking dish. You CAN drain the fat before you do so, but on keto and wanting the fat, I always keep it. Plus, it's delicious and adds a ton of flavor.
- In a small bowl, combine eggs, heavy cream, hot sauce, and Worcestershire sauce and whisk until fully mixed.
- Place cheese pieces over the beef mixture.
- Pour egg mixture over the beef and cheese, ensuring maximum coverage.
- Bake at 350 degrees for 30-35 minutes, until the eggs are set.
- Let casserole sit on counter for five minutes before serving. Enjoy!
*Note: Nutritional information is a work in progress and will be added in the future.
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