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Low Carb Cheesesteak Casserole ~ Lydia's Flexitarian Kitchen
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Low carb cheesesteak casserole

Servings: 4 servings
Author: LydiaF

Ingredients

  • 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
  • 3/4 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

Instructions

  • 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.