Low Carb Philly Cheesesteak Casserole
I have kind of slacked off on my journey of reducing carbs in my diet and it shows (ugh). So I am trying more dishes again with fewer carbs. I used my low carb taco dish as a starting point for the idea of this casserole and it turned out great! My husband still put it on a hoagie roll of course lol, but if you're like me trying to eat low carb just enjoy it as-is with a crisp salad on the side!
Low Carb Philly Cheesesteak Casserole
I have kind of slacked off on my journey of reducing carbs in my diet and it shows (ugh). So I am trying more dishes again with fewer carbs. I used my low carb taco dish as a starting point for the idea of this casserole and it turned out great! My husband still put it on a hoagie roll of course lol, but if you're like me trying to eat low carb just enjoy it as-is with a crisp salad on the side!
Cooking Instructions
- 1
Brown ground beef in a large skillet over medium heat, breaking up to a fine crumble as you go. About halfway through cooking the meat add the bell pepper and mushrooms. Stir in the salt, pepper, onion powder, and worcestershire. Continue cooking until the veggies are tender.
- 2
When meat mixture is done do not drain. Transfer directly to a greased 9x9 inch casserole dish, spreading out evenly. Set aside to cool for about 10 minutes.
- 3
While the meat is cooling preheat oven to 350°F. Crack eggs into a medium bowl. Add cream to eggs. Wisk together until well blended.
- 4
Pour egg blend evenly over meat mixture in casserole dish. Top evenly with provolone to cover (I used 7 1/2 slices to get the coverage I desired).
- 5
Place casserole in oven. Bake 20-30 minutes or until the center no longer jiggles when you shake the dish. If the cheese begins to brown too much while cooking loosely tent with foil. When done, remove from oven and let rest 10 minutes. Dish it up and enjoy!
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