Description
This delicious low carb Philly cheesesteak casserole is a hearty dish packed with flavors reminiscent of the beloved sandwich, but with a healthier twist.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup shredded provolone cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Add the sliced onion, bell pepper, and mushrooms; cook until the vegetables are tender.
- Season with garlic powder, onion powder, salt, and pepper.
- In a bowl, whisk together the eggs and heavy cream.
- Combine the meat mixture with the egg mixture, ensuring everything is well mixed.
- Pour the mixture into a greased baking dish and top with shredded provolone cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
Notes
- This casserole can be refrigerated and reheated for quick meals during the week.
- Feel free to add extra vegetables or spices to customize the flavor.
- For a spicier dish, add jalapeños or your favorite hot sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg