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Welcome all! Papa G here. Today, I present my Philly Cheese Steak Casserole. It's loaded with steak, onion, peppers and the cheesy goodness of a traditional cheese steak sandwich. All wrapped up in an easy to make, low carb recipe. Let's get started. I'll be using 32 ounces of chuck eye steak. The thickness is irrelevant, as we'll be cutting it into shreds. Ribeyes work great as well. Any steak with descent marbling will work just fine.
Trim off any large pieces of fat. Slice the steak into thin strips and chop into smaller pieces. Add the chopped steak to a skillet on medium high heat. Cook until the steak is about two thirds cooked. Add a roughly chopped half an onion and two green bell peppers. Also, about a tablespoon of minced garlic. Cook for a few minutes until the beef is cooked through and the vegetables are softened. Remove from the heat and drain any liquid. Lightly oil a 2-quart casserole dish. Pour the beef, onion and peppers into the dish.
Tear 4 slices of provolone cheese into small pieces and insert them into the mixture. Add 4 large eggs to a mixing bowl along with some salt ground black pepper onion powder a little cayenne pepper hot sauce some Worcestershire sauce and a little almond flour. Whisk this together until thoroughly combined. Evenly distribute the egg mixture over the casserole. Give a little shake and a tap to settle. Place, uncovered, in the middle of a preheated 350°F oven for 25 minutes. Remove and place 4 slices of provolone cheese, ripped in half over the top. Return to the oven for 5 additional minutes. Remove and let cool just a bit. And enjoy all that cheesy goodness. Deeelicious! There you have it folks! My Philly Cheese Steak Casserole. All the flavors of a traditional cheese steak sandwich without all the carbs. I hope you liked this video. If you did, please like and consider subscribing.
Thanks for watching and I'll see you next time!.