Low-Carb Philly Cheesesteak Casserole

Cheesesteak Casserole LOW-CARB PHILLY

Cutting against the grain, slice steak into thin strips then cut slices into ½” pieces. In a large pan over medium heat, melt butter.

Add minced garlic and heat until fragrant, about 1 minute. Add sliced steak and cooked until browned. Transfer cooked steak to plate or bowl and set aside. Discard liquid from pan.

To same pan over medium-high heat, add peppers, mushrooms, and onions and cook until vegetables are tender and liquid has evaporated, about 5-7 minutes. Remove pan from heat. Set aside.

To a mixing bowl, add egg, shredded mozzarella cheese, cream cheese, pepper, and salt.

Using an electric mixer, mix egg, shredded mozzarella, cream cheese, pepper, and salt until well-combined.

Mix in cooked steak and vegetables.

Pour mixture into prepared baking dish and place provolone cheese slices in even layer atop mixture.

Transfer dish to middle oven rack to bake until edges of casserole are golden brown and bubbling, about 25 minutes, before removing dish from oven.

Allow casserole to cool slightly before cutting and serving.

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