Cheesy Keto Steak Casserole Delight
A hearty, low-carb casserole packed with tender steak, peppers, onions, and gooey melted cheese. Inspired by the classic Philly cheesesteak, this dish delivers big comfort without the carbs—perfect for busy weeknights, meal prep, or sharing with family.
Equipment
- Large skillet
- 9×13-inch baking dish
- Sharp knife & cutting board
- Measuring cups & spoons
Ingredients
- 1.5 lb ribeye or sirloin steak thinly sliced against the grain (about ¼-inch thick)
- 2 Tbsp avocado oil or olive oil
- 1 large green bell pepper thinly sliced
- 1 large yellow onion thinly sliced
- 8 oz provolone cheese shredded and divided
- 4 oz cream cheese softened
- 2 cloves garlic minced
- 1 tsp Worcestershire sauce keto-friendly
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper to taste
- Optional: sliced mushrooms jalapeños, or hot sauce for variations
Instructions
Sear the steak
- Heat 1 Tbsp oil in a skillet over medium-high. Season steak with salt, pepper, and half the oregano. Sear 2–3 minutes per side until browned but still pink. Remove to a plate and tent with foil.
Sauté the veggies
- Add remaining oil to the skillet. Cook onions and peppers with a pinch of salt and oregano for 5–7 minutes until softened. Stir in garlic for 1 minute, then deglaze with Worcestershire sauce.
Assemble casserole
- Spread cream cheese over the bottom of a greased 9×13-inch baking dish. Layer half the steak, half the veggies, and half the provolone. Repeat layers, ending with cheese.
Bake & rest
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Broil for 1–2 minutes for extra crisp. Rest 5 minutes before serving.
Notes
Nutrition (Per Serving)
- Calories: 420 kcal
- Total Fat: 32 g
- Protein: 35 g
- Total Carbs: 7 g
- Fiber: 2 g
- Net Carbs: 5 g