Low Carb Philly Cheese Steak Casserole
5.5g
Net Carbs
39.5g
Protein
28.1g
Fat
1.0g
Fiber
441
Calories
Ingredients:
- 1 teaspoon Tabasco
- 8 tablespoons Cream Cheese, original
- 1 tablespoon Olive Oil
- 1 tablespoon Italian seasoning
- 1 teaspoon Lea & Perrins, Worcestershire Sauce
- 4 ounces Provolone Cheese
- 24 ounces Ground Beef Round (10% fat)
- 1 cup Yellow Onion (chopped)
- 2 cups Button Mushroom, raw, sliced
- 2 each Egg
- 2 each Garlic, clove
- 1 each Green Bell Pepper, medium
Directions:
- Preheat the oven to 350°.
- In a 10-inch Dutch oven or oven safe skillet over medium heat, brown the ground beef, breaking apart with a wooden spoon.
- While the meat is browning, prepare the vegetables. Mince or press the garlic, chop the onion, bell pepper and mushrooms and set aside.
- Place the cooked meat in a bowl to cool. For best results, do not drain meat. Add oil to the Dutch oven or skillet, and continuing over medium heat, sauté onion until beginning to become translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the bell pepper and mushrooms and sauté until beginning to soften, about 5 minutes.
- Sprinkle the Italian seasoning on to the vegetables and mix well. Add the cream cheese, Worcestershire sauce, hot sauce and mix until cream cheese is melted and all ingredients are well combined. Remove from heat.
- Add the eggs to the bowl of cooled meat and mix until evenly coated. Add the meat mixture to the vegetable mixture in the Dutch oven or skillet and mix until well combined. Smooth the mixture to create an even layer. Top with sliced or shredded provolone cheese and bake until cheese is melted and the casserole is bubbling along the edges, about 25 minutes. Serve warm; each serving is about 1 cup.
