Low Carb Philly Cheese Steak Casserole
Low Carb Philly Cheese Steak Casserole is loaded with ground beef, onions, peppers, mushrooms, and cheese. So rich and creamy!
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium sweet or yellow onion, chopped
- 2 bell peppers seeded and chopped
- 1 1/4 teaspoons seasoned salt
- 1 1/2 teaspoons garlic powder
- 1 (8-ounce) package mushrooms, sliced
- 6 slices Provolone cheese torn into pieces
- 5 large eggs
- 1/3 cup heavy cream
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 to 1/2 teasoons crushed red pepper flakes
Instructions
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Preheat oven to 350 degrees and grease a 9x9-inch baking dish.
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Place ground beef in a large nonstick skillet over medium-high heat. Break it apart with a wooden spoon or rubber spatula. Once broken apart, add onion and peppers. Cook until beef is no longer pink. The onion and peppers will cook more in the oven so they don't need to be completely soft.
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Add seasoned salt and garlic powder stirring to mix it in evenly.
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Remove ground beef, onions, and peppers with a slotted spoon place in prepared baking dish.
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If there isn't much grease left in pan, add a few teaspoons of butter. Cook mushrooms over medium-high heat. Add to baking dish with ground beef mixture.
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Place Provolone cheese pieces on top of mushrooms and ground beef.
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In a medium bowl, whisk together eggs, heavy cream, Worcestershire sauce, and red pepper flakes. Pour over cheese.
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Bake for 33 to 35 minutes.
Recipe Notes
I use 1 red bell pepper and 1 green bell pepper.
I cut the peppers and onions a little larger than I usually would when I dice them.