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To make a tasty low carb Philly cheesesteak casserole, you will need: - 1 lb (450g) flank steak, thinly sliced - 1 medium onion, sliced - 1 bell pepper (green or red), sliced - 2 cups cauliflower florets, steamed - 1 cup provolone cheese, shredded - 1/2 cup cream cheese, softened - 2 tablespoons olive oil - 2 teaspoons garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This casserole serves 4. Each serving has about: - Calories: 400 - Protein: 30g - Fat: 28g - Carbohydrates: 7g - Fiber: 2g You can swap out some ingredients for a different taste or diet: - Use chicken or turkey instead of flank steak. - Try mozzarella or cheddar cheese in place of provolone. - For a dairy-free option, use cashew cream instead of cream cheese. - Zucchini or broccoli can replace cauliflower florets. - Use coconut oil instead of olive oil for cooking. These swaps still keep the dish low in carbs and tasty! {{ingredient_image_1}} To make the Low Carb Philly Cheesesteak Casserole, start by preheating your oven to 350°F (175°C). This gives you a warm space for baking. In a large skillet, pour in two tablespoons of olive oil and heat it over medium heat. Once the oil is hot, add 1 pound of thinly sliced flank steak. Season it with salt, pepper, garlic powder, and onion powder. Cook the steak for about 5 to 7 minutes until it turns brown and is cooked through. After that, set the steak aside. Now, in the same skillet, toss in one medium sliced onion and one sliced bell pepper. Sauté them for about 4 to 5 minutes until they are soft and a bit caramelized. This adds great flavor to the dish. Next, grab a large mixing bowl. Combine the cooked steak, sautéed onion, bell pepper, and 2 cups of steamed cauliflower florets. Mix everything together well. Add in ½ cup of softened cream cheese and stir until the mixture is evenly coated. Transfer this mixture to a greased baking dish, spreading it out evenly. Top it off with 1 cup of shredded provolone cheese. Bake this dish in your preheated oven for about 20 to 25 minutes. You want it to be bubbly and golden brown on top. Once done, take it out of the oven and let it sit for a few minutes. Garnish with fresh chopped parsley before serving. 1. Preheat Oven: Show a thermometer set at 350°F. 2. Sauté Steak: Image of steak browning in the skillet. 3. Cook Vegetables: Picture of onions and bell peppers sautéing. 4. Mix Ingredients: Visual of the mixing bowl with all ingredients combined. 5. Baking Dish: Photo of the casserole ready for the oven. 6. Final Product: Image of the baked casserole topped with melted cheese and parsley. - Use flank steak for a tender bite. Slice it thinly against the grain. - Make sure not to overcook the beef. It should remain juicy. - Steam the cauliflower just until tender. This keeps it from getting mushy. - Mix the cream cheese until smooth to coat evenly. - Bake until the cheese is bubbly. This gives you that perfect crust. Following these steps will help you create a delicious and satisfying Low Carb Philly Cheesesteak Casserole. Enjoy your cooking! To make your Low Carb Philly Cheesesteak Casserole pop with flavor, use fresh herbs. Chopped parsley adds a nice touch. You can also try adding a splash of Worcestershire sauce for depth. If you enjoy heat, add some sliced jalapeños or red pepper flakes. For a richer taste, consider using smoked provolone cheese. You will need a large skillet for sautéing the steak and vegetables. A mixing bowl helps combine the ingredients well. Use a greased baking dish to hold your casserole. A sharp knife makes slicing the steak and veggies easier. A wooden spatula is great for stirring and mixing without scratching your pans. One common mistake is overcooking the flank steak. Remove it from the heat as soon as it's browned. Another mistake is not seasoning enough. Make sure to add salt and pepper to each step. Lastly, don't skip letting the casserole sit after baking. This helps the flavors meld together and makes serving easier. Pro Tips Choose the Right Cut: Flank steak works great for this casserole, but you can also use ribeye or sirloin for a richer flavor. Veggie Variations: Feel free to add other vegetables like mushrooms or zucchini for extra texture and flavor. Cheese Options: Provolone is traditional, but you can substitute with mozzarella or cheddar for a different taste. Make Ahead: Prepare the casserole in advance and refrigerate. Just bake it when you're ready to serve! {{image_2}} You can swap out cauliflower for other low-carb veggies. Zucchini works great. You can also try broccoli or mushrooms. Each adds a unique taste and texture. I like to mix bell peppers for color and crunch. You can even add spinach for a boost of nutrients. These swaps keep the dish fresh and exciting. While provolone cheese shines in this recipe, you can use other cheeses. Cheddar adds a sharp flavor. Swiss cheese gives a nutty taste. For a creamier bite, try Monterey Jack. Each cheese brings its own flair to the casserole. Mix and match to find your favorite combo. Cheese lovers will enjoy the choices. If you like heat, add jalapeños or crushed red pepper flakes. These spices bring a nice kick. You can also use hot sauce for extra flavor. A dash of cayenne pepper adds warmth without overpowering the dish. Balance the heat with creamy cheese to enjoy the best of both worlds. These options let you customize your casserole to your taste. To keep your Low Carb Philly Cheesesteak Casserole fresh, let it cool first. Once cooled, place it in an airtight container. This helps prevent moisture loss and keeps it tasty. Store it in the fridge for up to four days. Always label the container with the date to track freshness. Freezing is a great option if you have leftovers. Cut the casserole into individual portions. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This method keeps the flavor intact. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, place the casserole in an oven-safe dish. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep moisture in. Heat for about 20 minutes. Check to see if it's warm all the way through. You can also microwave individual portions for quick meals. Just make sure to cover the dish to avoid splatters. Enjoy your reheated casserole without losing flavor! Yes, you can make this casserole ahead of time. Prepare the dish up to the baking step. Store it in the fridge for up to two days. When ready to eat, bake it straight from the fridge. Just add a few extra minutes to the cooking time. If you want to swap cream cheese, try using sour cream or Greek yogurt. These options give a nice creamy texture. You can also use ricotta cheese for a different flavor. Just remember to adjust the amount to match your taste. Absolutely! This casserole is great for meal prep. It stores well in the fridge and reheats nicely. You can divide it into portions for easy lunches or dinners. This way, you have a quick, low-carb meal ready to go! We covered key ingredients, steps, tips, and variations for your recipe. You learned how to enhance flavors and avoid mistakes. Storing leftovers properly ensures great taste later. You can adapt the recipe by using other veggies or cheeses. Remember, cooking can be fun and creative. Keep experimenting to find your perfect dish. Enjoy your cooking journey!

Low Carb Philly Cheesesteak Casserole

A delicious low-carb casserole featuring flank steak, vegetables, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 1 medium onion, sliced
  • 1 bell pepper green or red, sliced
  • 2 cups cauliflower florets, steamed
  • 1 cup provolone cheese, shredded
  • 0.5 cup cream cheese, softened
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large skillet over medium heat, add olive oil. Once hot, add the sliced flank steak, season with salt, pepper, garlic powder, and onion powder. Sauté for about 5-7 minutes, until the steak is browned and cooked through. Remove from skillet and set aside.
  • In the same skillet, add the sliced onion and bell pepper. Sauté for 4-5 minutes until they are soft and slightly caramelized.
  • In a large mixing bowl, combine the cooked steak, sautéed vegetables, and steamed cauliflower florets. Mix well.
  • Add the softened cream cheese to the bowl and combine until everything is evenly coated.
  • Transfer the mixture to a greased baking dish, spreading it out evenly.
  • Sprinkle the shredded provolone cheese generously on top.
  • Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown on top.
  • Once done, remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley.

Notes

Let the casserole sit for a few minutes before serving for better slicing.
Keyword casserole, cheesesteak, low carb