Apologies in advance to any Philadelphia natives that may read this; I know this is not a true, authentic cheesesteak by any means, but I’m pretty excited about this low carb alternative. There is something very satisfying about peppers, onions and steak that gets even better when you add some cheese. You don’t even need the bread when the outcome tastes this good – bonus points for it being easy to prepare, making it the perfect weeknight meal.
I began prepping by gathering my ingredients and pre-heating my oven to 350°F. I forgot to include the mushrooms in this photo, but you’ll want sliced baby bellas to go in this dish as well.
Next it was time to chop the onions and peppers. Be sure to leave them in big pieces so there is plenty of body to the casserole. A true cheesesteak uses green peppers, so feel free to substitute with those, but I prefer the sweetness of the tri-colored bell peppers. Make sure to remove all seeds and membranes from the inside of the peppers as well.
I also sliced the sirloin into manageable pieces about 1 inch wide and 1.5 inches long. You could easily substitute Italian sausage for the steak if you do not have it on hand; this recipe would be just as good. I seasoned the veggies and meat with salt and pepper, too.
Over medium heat I sautéed the meat for 45-60 seconds a side in butter before removing it from the pan to then cook the vegetables. Thin-sliced sirloin can overcook very easily so be sure to not leave it in the pan for too long. It should still be a little pink in the middle when it is done cooking. The vegetables should become tender and the onions should be semi-translucent.
I poured the cooked meat and vegetables in an 8×8 baking dish and covered with provolone cheese. I baked it for 10 minutes to let the cheese melt, then turned on the broiler for 5 additional minutes. So easy! Cook time is just 25 minutes total with very little prep work needed. The vegetables are tender and buttery, the cheese melts perfectly while crisping on top under the broiler and the meat is very flavorful and juicy, too. I would pair a serving of this with a side salad + ranch dressing to raise the fat content of the meal as well. Let me know what regional foods you enjoy in the comments below!
Philly Cheesesteak Casserole
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serving Size: 1
- 12oz thin-sliced top sirloin
- 1 medium yellow onion, sliced
- 3 medium bell peppers, sliced
- 8oz sliced baby bella mushrooms
- 1tblsp butter
- 4oz provolone cheese
- Pre-heat the oven to 350°F.
- Chop the onions and peppers into large pieces.
- Slice the beef into 1×1.5″ pieces.
- Melt butter over medium heat in a large saucepan.
- Sauté the beef for 45-60 seconds per side; remove from heat.
- Sauté the onions, peppers and mushrooms until tender.
- Add meat and vegetables to an 8×8 baking dish; cover with cheese.
- Bake for 10 minutes until cheese melts; broil for 5 additional minutes until cheese is browned.
Per serving: 361 calories, 10g total carbs, 8g net carbs, 20g fat, 36g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)