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- 1 lb thinly sliced sirloin steak - 1 medium onion, thinly sliced - 1 medium green bell pepper, thinly sliced - 1 medium red bell pepper, thinly sliced - 1 1/2 cups shredded provolone cheese - 1 cup shredded mozzarella cheese The star of this casserole is the lean beef. I love using thinly sliced sirloin steak. It cooks fast and stays tender. Bell peppers and onions add great flavor and crunch. They give a beautiful color to the dish too. For cheese, I use provolone and mozzarella. They melt well and create a creamy texture. - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon smoked paprika - 1 cup heavy cream Olive oil helps cook the beef and veggies. I always use garlic for a rich taste. Seasoning is key! The salt, black pepper, and smoked paprika bring out the flavors. Heavy cream makes the dish creamy and luscious. Low-carb meals can help with weight management. This casserole is low in carbs but high in protein. Each serving is filling and satisfying. You can serve this dish for 6 people. Each person gets a hearty portion. Enjoy this tasty meal without the guilt! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This makes the casserole cook evenly. 2. Slice 1 pound of sirloin steak into thin strips. Thin slices help the meat cook fast. 3. Cut one medium onion and two bell peppers (one green and one red) into thin slices. This adds color and flavor to the dish. 1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. 2. Add the sliced steak to the skillet. Sear it for about 3-4 minutes until browned. Take the steak out and set it aside. 3. In the same skillet, add the sliced onion and bell peppers. Sauté them for about 5-7 minutes until they soften. 4. Add 2 cloves of minced garlic and cook for another minute. This makes the dish smell great. 5. Return the cooked steak to the skillet. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Stir to mix everything well. 1. In a mixing bowl, whisk together 1 cup of heavy cream and half of the provolone cheese. 2. In a greased 9x13 inch casserole dish, layer the steak and vegetables evenly at the bottom. 3. Pour the cream and cheese mixture over the top, covering the meat and veggies. 4. Sprinkle the rest of the provolone and 1 cup of shredded mozzarella cheese on top. 5. Bake in the preheated oven for 25-30 minutes. The cheese should be bubbly and golden brown when done. 6. Take the casserole out of the oven. Let it cool for a few minutes. Garnish with chopped parsley before serving. To get the best texture for steak, start with thin slices. Cut against the grain for tenderness. Cook the steak quickly over high heat. This keeps it juicy and flavorful. For vegetables, aim for a nice balance. Sauté onions and bell peppers until they are soft and slightly caramelized. This brings out their natural sweetness. Add garlic at the end to keep its fresh taste. Pair this casserole with a fresh green salad for a bright side. A simple arugula salad works well. For a crunchy contrast, serve with homemade garlic bread. Garnish the casserole with fresh parsley for a pop of color. You can also add pickled jalapeños for a spicy kick. To boost flavor, consider adding spices like cumin or oregano. These spices add depth without overpowering the dish. Fresh herbs like thyme or basil can also enhance the taste. For cheese alternatives, try cheddar or gouda for a different twist. Cream cheese can add a rich, creamy layer, too. Pro Tips Use High-Quality Meat: Choose a good quality sirloin steak for the best flavor and tenderness in your casserole. Don't Overcook the Steak: Cook the steak just until browned; it will continue to cook in the oven, ensuring it remains juicy. Customize the Veggies: Feel free to add or substitute other vegetables like mushrooms or zucchini for extra flavor and nutrition. Let It Rest: After baking, allow the casserole to cool for a few minutes before serving to help it set and enhance the flavors. {{image_2}} You can switch the beef for chicken or turkey. Thinly slice chicken breast or turkey breast to match the beef's texture. This makes a lighter dish while keeping the flavors intact. For a vegetarian option, use mushrooms or eggplant. Both can add a great texture and soak up the sauce well. Provolone is a classic choice, but you can try different cheeses. Cheddar offers a sharp taste, while Swiss cheese gives a nutty flavor. If you prefer dairy-free, look for plant-based cheese. These options melt well and still taste great, ensuring everyone can enjoy the dish. Want some heat? Add jalapeños or red pepper flakes for a spicy kick. You can also pack in more veggies. Try adding spinach, zucchini, or asparagus for extra nutrition. This not only boosts flavor but also adds more color to your dish, making it even more appealing. To store leftovers, let the casserole cool first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This helps keep it fresh and tasty. Store it in the fridge for up to 3-4 days. For best taste, eat it within this time frame. If you want to freeze it, cut the casserole into portions. Wrap each piece tightly in plastic wrap, then in foil. You can store it in the freezer for up to 2-3 months. To reheat, take it out of the freezer and let it thaw overnight in the fridge. Then, bake it at 350°F (175°C) for about 20-25 minutes or until heated through. In the fridge, the casserole lasts about 3-4 days. In the freezer, it stays good for 2-3 months. Signs of spoilage include an off smell, discoloration, or mold. If you see or smell anything unusual, throw it away to stay safe. You can swap sirloin steak with flank steak or ribeye. Ground beef is also a good choice. If you prefer chicken, use thinly sliced chicken breast. This dish remains tasty with any meat you choose. This casserole has about 5 grams of carbs per serving. Most of the carbs come from the bell peppers and onions. This low-carb option fits well into many diets while still being delicious and filling. Yes, you can prepare this dish ahead of time. Assemble it and store it in the fridge for up to a day. Just bake it when you're ready to eat. This makes meal prep easy and convenient for busy days. This blog post shared a delicious low-carb casserole recipe using lean beef, peppers, and cheese. We covered preparation steps and cooking methods for great flavor. Helpful tips ensured your steak has the perfect texture, while storage advice lets leftovers last longer. Try the variations for a new twist each time. Remember, cooking is fun, so feel free to experiment and enjoy your meals!

Cheesy Low-Carb Philly Cheesesteak Casserole

A delicious low-carb casserole featuring sirloin steak, bell peppers, and a cheesy cream sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 lb thinly sliced sirloin steak
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • 1.5 cups shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced sirloin steak and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set it aside.
  • In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until they are softened and slightly caramelized. Add minced garlic, and cook for another minute until fragrant.
  • Return the cooked steak to the skillet with the vegetables. Season with salt, black pepper, and smoked paprika, stirring to combine everything evenly.
  • In a mixing bowl, whisk together the heavy cream and half of the provolone cheese (reserve the rest for topping).
  • In a greased 9x13 inch casserole dish, layer the steak and veggie mixture evenly at the bottom. Pour the cream and cheese mixture over the top, ensuring it covers the meat and veggies.
  • Sprinkle the remaining provolone and mozzarella cheeses evenly over the casserole.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

Serve the casserole in individual portions, garnished with a sprinkle of parsley. Pair with a fresh green salad for a complete meal!
Keyword casserole, cheesesteak, low-carb