This recipe from The Diet Doctor popped up in one of my social media feeds and caught my attention right away. It has all the flavors I love about a greasy Philly cheesesteak, right down to the gooey provolone cheese. And although the recipe calls for finishing in the oven, you could turn this low carb casserole into a skillet and cook it on top of the stove.
I like that this dish is heavy on some of my favorite veggies…peppers, onions and mushrooms. You won’t need a lot of meat per serving so go ahead and splurge on some nice rib eyes. Or omit the meat altogether and choose portabellas instead of button mushrooms.
- 3 tablespoons butter
- pinch red pepper flakes
- 1 garlic clove, minced
- 1 small onion sliced into petals
- 1 green or red bell pepper (or mix of both), cut into thin strips
- ¾ pound ribeye steak, thinly sliced
- 2 teaspoons Italian seasoning or other dried herbs
- small can sliced mushrooms, drained
- 2 tablespoons tomato paste
- 1 cup shredded provolone cheese
- salt and pepper to taste
- Preheat the oven to 450F/225C.
- Saute the onions and garlic along with a pinch of red pepper flakes in the butter.
- Push the veggies to one side and briefly stir fry the meat to brown all sides.
- Season with salt, pepper and Italian seasoning.
- Move the meat and veggies to the edges and add the mushrooms and tomato paste to the center. Bring everything together to coat with the tomato paste.
- Transfer the mix to individual casseroles or a large baking dish and sprinkle the cheese on top.
- Bake for 15-20 minutes or until the casserole turns golden brown. Alternatively, keep everything on top of the stove by reducing the heat under the skillet and topping with a lid until the cheese is melted.
Make the meal more substantial by topping each casserole with a fried egg. Or you could easily create a low carb cheesesteak casserole salad by serving it over a bed of greens like spinach and arugula.