LOW CARB PHILLY CHEESESTEAK CASSEROLE- IN A SKILLET

This post is all about our Low Carb Philly Cheesesteak Casserole- In A Skillet.

If you’ve been looking for a delicious low carb beefy dinner that’s crazy easy to make then this dish is totally for you!  

Not only is this Low Carb Philly Cheesesteak Casserole delicious but it literally takes no time to make.  

I don’t know about you, but when I’m super busy during the week, dinner can seriously be forgotten about and I’m sure you know what happens after that: everyone is hungry and there isn’t any food. Yikes!

So, if you’re hungry, strapped for time or running out of dinner ideas then this post will definitely help you out. 

LOW CARB PHILLY CHEESESTEAK CASSEROLE- IN A SKILLET

Hey guys!  This week in Our Low Carb Kitchen we’re doing a bit of a low carb twist on the philly cheesesteak by using ground beef.

Now I personally do not care for washing a ton of dishes, so I’ve decided that we’re making this a one pot dish and keeping this bad boy in our skillet before tossing into the oven. 

Technically I would consider this a casserole, so if you’re really wanting to wash more dishes you can totally transfer all the contents into your most favorite casserole dish before baking.  

So, let’s get started in making this super tasty meal!

LOW CARB PHILLY CHEESESTEAK CASSEROLE INGREDIENTS

• GROUND BEEF- That’s right! We’re using ground beef instead of the thinly sliced ribeye.  The reason for this is that ground beef is way more accessible to everyone than thinly sliced ribeye and it’s a lot more cost effective.  We’re using our favorite 80/20% ground beef as we believe it to have the best flavor.  If you’re wanting a leaner ground then you can totally use 90/10%.
• MUSHROOMS-   You can use either baby bellas or even white mushrooms.  Whichever works for you.
• DICED BELL PEPPERS-  In this recipe we are using red, yellow and orange bell peppers.  The only reason for this is that I really don’t care for the flavor of green bell peppers, but I love the sweet taste of the colored peppers. 
• DICED ONION- Use whichever color onion you prefer.  We used brown onion.
• MOZZARELLA CHEESE- Pretty mild flavor, but we really enjoy the extra cheesiness it adds to the dish.  If you shred your own it melts much better, plus you’re not getting any of the extra ingredients that are used when you buy the pre-shredded stuff. 
• PROVOLONE CHEESE– Well, it’s a philly cheesesteak right?  Isn’t that what you’re supposed to use?  If you don’t care for provolone then you can definitely use white or yellow American cheese. 
• AVOCADO OIL- You can use any cooking oil you prefer.  Here at OLCK we prefer avocado oil because there isn’t a taste and the smoke point is really high. 
• BUTTER- Make sure you buy the real stuff folks, not any of that processed pretend butter.  We used unsalted butter and the reason for this was simply for taste.  So, this ingredient is totally optional and if you are on Keto for weight loss and tracking your calorie count, you may want to omit the butter.  
• HALF AND HALF- If you do not have half and half you can use either heavy cream or regular milk.  This adds some yummy creaminess to our dish and helps thicken the “casserole”
• GARLIC POWDER- You can most definitely use fresh garlic if that is what you prefer.  I found that using the garlic powder vs the fresh garlic didn’t really make too much of a difference in taste. So, feel free to use whichever you have on hand.
• WORCESTERSHIRE SAUCE- We love using Worcestershire Sauce while cooking ground beef because it adds a really nice depth of flavor.   There is soy sauce in regular store bought Worcestershire Sauce so if you are super sensitive to soy then maybe omit this ingredient.  
• RED PEPPER FLAKES- Adds the perfect amount of heat to this dish and we highly recommend it!
• DRIED PARSLEY- We prefer to use dried parsley for this recipe because it wasn’t overpowering at all. 
• SALT AND BLACK PEPPER- Because how can we cook anything without these MVP’s?

Remember when you’re creating this recipe or any recipe you can totally switch out ingredients or add more.  Create and experiment with ingredients that you have on hand, can afford, or just simply prefer. 

LOW CARB PHILLY CHEESESTEAK CASSEROLE – IN A SKILLET INGREDIENTS

• PREHEAT your oven to 350°F.
• The first step in making this super yummy casserole is to sauté our MUSHROOMS.  To do that you’ll need to add 1 tbsp of AVOCADO OIL and BUTTER to a skillet on medium heat. Once your skillet is up to temperature add your diced mushrooms. 
  • Next you’ll add 1 tsp of SALT AND BLACK PEPPER, 1 tbsp of GARLIC POWDER and 1 tbsp of WORCESTERSHIRE SAUCE to your mushrooms.  You will continue to stir your mushrooms until they’re completely covered with the spices and the fats.  You will cook this uncovered for 5 minutes.
  • Add 1/4 cup of water or chicken broth to your skillet and cover the mushrooms with a lid.  Turn your heat down to medium low and continue to cook for 7-10 minutes.

NOTE: Our mushrooms were completely cooked and the liquid was gone after 7 minutes.

• Once the mushrooms are cooked you will remove them from the pan and place into a separate container.  To this you will add the HALF AND HALF and partially blend with your immersion blender or your food processor.  What this does is adds creaminess and thickens the casserole without adding any weird ingredients. 

NOTE: We personally like to partially blend our mushroom sauce because we enjoy having larger bits of mushroom in the dish.  This is just our preference and you can definitely tweak it to what you enjoy. 

• Place your skillet back onto medium heat and add another 1 tbsp of AVOCADO OIL and 1 tbsp of BUTTER.  Once the butter is melted you’ll add the DICED ONION and DICED BELL PEPPERS, stir well and place your lid back on your skillet for 4-5 minutes.  
• Finally we’ll add our GROUND BEEF.  In this recipe we are using 80/20% ground beef which means we will not need to drain our fat.   
  • To the ground beef and peppers you’ll  add  1/2 tsp of SALT, 1 tsp of GROUND BLACK PEPPER, 1 tbsp of WORCESTERSHIRE SAUCE, 1 tbsp of GARLIC POWDER, 1 tsp of RED PEPPER FLAKES and 1 tbsp of DRIED PARSLEY. 
  • Break up the ground beef and continue to stir until fully browned.  All the beef should be browned within five to eight minutes. 
•   Now that the ground beef is fully cooked we’ll turn off our heat and then add our mushroom sauce.  Stir well and then add the SHREDDED MOZZARELLA CHEESE and stir again.  Then top it with PROVOLONE CHEESE and place the whole thing in your oven. 

You’ll definitely know your oven better than anyone.  So if at the end of the 20 minutes your cheese is golden brown and bubbly then your dish is done.  Otherwise, you can broil for 5 minutes or until bubbling and golden.

Once your Low Carb Philly Cheesesteak Casserole has rested and you’re ready to eat, go ahead and serve it up.  We like to serve this with a side salad or some delicious garlic cauli mash. 

Please let use know what you thought about our Low Carb Philly Cheesesteak Casserole – In A Skillet and what sides you had with yours! 

Enjoy!

LOW CARB PHILLY CHEESESTEAK CASSEROLE- IN A SKILLET

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

A delicious low carb and keto friendly twist on the Philly Cheesesteak. This recipe is so delicious as a hot and bubbly casserole, but in a skillet!

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Ingredients

• 1 lb 80/20 Ground Beef
• 8 ounces Sliced Mushrooms (1 package)
• 4.5 ounces Diced Colored Bell Peppers (3/4 cup-1 cup)
• 4 ounces Brown Onion (1 small onion)
• 3 ounces Shredded Mozzarella Cheese (1 cup)
• 6 slices Provolone Cheese
• 2 tbsp Avocado Oil
• 2 tbsp Unsalted Butter
• 1/2 cup Half and Half
• 1/4 cup Chicken Broth or Water
• 2 tbsp Garlic Powder
• 2 tbsp Worcestershire Sauce
• 1 tsp Red Pepper Flakes
• 1 tbsp Dried Parsley
• 1 1/2 tsp Salt
• 2 tsp black pepper

Instructions

PREHEAT your oven to 350°F.

The first step in making this super yummy casserole is to sauté our MUSHROOMS.  To do that you’ll need to add 1 tbsp of AVOCADO OIL and BUTTER to a skillet on medium heat. Once your skillet is up to temperature add your diced mushrooms. 

Next you’ll add 1 tsp of SALT AND BLACK PEPPER, 1 tbsp of GARLIC POWDER and 1 tbsp of WORCESTERSHIRE SAUCE to your mushrooms.  You will continue to stir your mushrooms until they’re completely covered with the spices and the fats.  You will cook this uncovered for 5 minutes.

Add 1/4 cup of water or chicken broth to your skillet and cover the mushrooms with a lid.  Turn your heat down to medium low and continue to cook for 7-10 minutes.

Once the mushrooms are cooked you will remove them from the pan and place into a separate container.  To this you will add the HALF AND HALF and partially blend with your immersion blender or your food processor.  What this does is adds creaminess and thickens the casserole without adding any weird ingredients. 

Place your skillet back onto medium heat and add another 1 tbsp of AVOCADO OIL and 1 tbsp of BUTTER.  Once the butter is melted you’ll add the DICED ONION and DICED BELL PEPPERS, stir well and place your lid back on your skillet for 4-5 minutes.  

Finally we’ll add our GROUND BEEF.  In this recipe we are using 80/20% ground beef which means we will not need to drain our fat.   

To the ground beef and peppers you’ll  add  1/2 tsp of SALT, 1 tsp of GROUND BLACK PEPPER, 1 tbsp of WORCESTERSHIRE SAUCE, 1 tbsp of GARLIC POWDER, 1 tsp of RED PEPPER FLAKES and 1 tbsp of DRIED PARSLEY. 

Break up the ground beef and continue to stir until fully browned.  All the beef should be browned within five to eight minutes. 

  Now that the ground beef is fully cooked we’ll turn off our heat and then add our mushroom sauce.  Stir well and then add the SHREDDED MOZZARELLA CHEESE and stir again.  Then top it with PROVOLONE CHEESE and place the whole thing in your oven. 

You’ll definitely know your oven better than anyone.  So if at the end of the 20 minutes your cheese is golden brown and bubbly then your dish is done.  Otherwise, you can broil for 5 minutes or until bubbling and golden.

Once your Low Carb Philly Cheesesteak Casserole has rested and you’re ready to eat, go ahead and serve it up.  We like to serve this with a side salad or some delicious garlic cauli mash. 

Notes

**NOTE: Our mushrooms were completely cooked and the liquid was gone after 7 minutes.

**NOTE: We personally like to partially blend our mushroom sauce because we enjoy having larger bits of mushroom in the dish.  This is just our preference and you can definitely tweak it to what you enjoy. 

Nutrition Information:

Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 360Total Fat: 25.9gSaturated Fat: 11.3gCholesterol: 89.6mgSodium: 289mgCarbohydrates: 5.5gNet Carbohydrates: 4.3gFiber: 1.2gSugar: 3.5gProtein: 25.9g