You'll love this creamy, cheesy, low carb Philly cheesesteak casserole, great for the whole family! Just add French bread for the kids or a salad to keep it low carb and Keto friendly.
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove
Ingredients
2pound85% ground beef
2teaspoonsea salt
1/2teaspoonfreshly ground black pepper
1red bell peppersliced into thin strips
1green bell peppersliced into thin strips
1yellow bell peppersliced into thin strips
1onionlarge, slivered
1/2tablespoonItalian seasoning
1teaspoonsmoked paprika
1/2teaspoongarlic powder
4ouncecream cheese
1/4cupchicken bone broth
6sliceprovolone cheese
Instructions
Preheat the oven to 350 degrees F
Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are soft.
Add the cream cheese and broth. Stir together until smooth and melted.
Transfer the mixture to a large stoneware baking dish (8 x 11 ½ inches). Arrange provolone slices on top, overlapping slightly.
Bake for 10-15 minutes, until cheese is melted.
Serving size: 1 cup (slightly heaped), or 1/6 entire recipe
Reheating Instructions
Heat in microwave on medium-high power or in the oven at 350 degrees until heated through.