Philly Cheesesteak Casserolesandwiches Recipes

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LOW CARB KETO PHILLY CHEESESTEAK CASSEROLE RECIPE



Low Carb Keto Philly Cheesesteak Casserole Recipe image

An easy keto philly cheesesteak casserole recipe that takes just 30 minutes! Creamy, cheesy low carb philly cheesesteak casserole uses simple ingredients with minimal prep.

Provided by Maya Krampf

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 lb Ground beef
2 tsp Sea salt
1/2 tsp Black pepper
3 large Bell peppers ((sliced into thin strips; I used red, yellow, and green))
1 large Onion ((cut in half, sliced into thin slices))
1/2 tbsp Italian seasoning
1 tsp Smoked paprika
1/2 tsp Garlic powder
4 oz Cream cheese
1/4 cup Chicken bone broth
6 slices Provolone cheese ((~4 oz))

Steps:

  • Preheat the oven to 350 degrees F (177 degrees C).
  • Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
  • Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are soft.
  • Add the cream cheese and broth. Stir together until smooth and melted.
  • Transfer the mixture to a large stoneware baking dish (8 x 11 ½ inches). Arrange provolone slices on top, overlapping slightly.
  • Bake for 10-15 minutes, until cheese is melted.

Nutrition Facts : Calories 689.7 kcal, Carbohydrate 9.7 g, Protein 52.5 g, Fat 48.9 g, SaturatedFat 4.8 g, Cholesterol 19.3 mg, Sodium 1029 mg, Fiber 2.5 g, Sugar 5.4 g, ServingSize 1 serving

PHILLY CHEESESTEAK CASSEROLE



Philly Cheesesteak Casserole image

The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake.

Provided by DOUGHCHICK

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 ½ pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
½ teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
  • Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
  • In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
  • Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Nutrition Facts : Calories 648.5 calories, Carbohydrate 49 g, Cholesterol 103.7 mg, Fat 35.3 g, Fiber 2.7 g, Protein 34.1 g, SaturatedFat 17 g, Sodium 882.2 mg, Sugar 6.3 g

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