Tag: philly cheesesteak casserole recipe

Cooking

Keto-Friendly Philly Cheesesteak

Barefoot Faith Journey

Keto-Friendly Philly CheesesteakKeto-Friendly Philly Cheesesteak

Ingredients

Round steak

Montreal steak seasoning

Onion

Garlic

3 green peppers

Fresh mushrooms

Bacon grease

1 block of cream cheese

2 c. cheddar

1/2 c. mayo

2 T. Worcestershire sauce

Provolone

Directions

In an electric skillet, get bacon grease hot.  Cut round steak into strips and then I cut those strips in half.  Throw them in the skillet.  Add your onion, garlic, mushrooms, Montreal seasoning, and sliced-up peppers.  Saute this until you have sweated out the veggies and they are tender but not mushy.

In Bowl

Add the cream cheese, cheddar, mayo, and Worcestershire sauce.  Mix this well and pour over the meat and veggies.  In a greased baking dish, add your meat/veggies.  Then layer on TONS of provolone…cause ya know…cheese.

Bake at 350 for about 30 minutes.  Let sit for a minute.  This can be served with “burnt” rice cauliflower.

 

Cooking

Philly Cheesesteak Casserole

Barefoot Faith Journey

Philly Cheesesteak Casserole

Philly Cheesesteak Casserole

Here is a recipe for a Philly Cheesesteak Casserole with Rice. I love Philly Cheesesteaks, so a riff on this is good. Mixing things up is something I enjoy doing. As a bonus, it is low carb compared to its counterpart.

In my instant pot, I put in a Roast (you can use round steak or any other steak meat) and added about 2 cups of water. I splashed on Worcestershire sauce, about 1/4 tsp red pepper flakes, seasoning, Basil, and Italian Seasoning. I also put about 4 pats of butter on top just because I wanted to do that. It was frozen when I put it in, so I hit “roast,” and boy did it get done! It was so good.

I pulled that out and let it rest a bit, and in the juice, I added fresh mushrooms, 2 cut-up onions, 2 cut-up green peppers, and some minced garlic. I let that cook up till the veggies were tender.

While cooking, I sliced my roast into thin strips and added it to the veggies, letting that play in the juice for a while. I got my 13×9 baking dish sprayed, used a slotted spoon to get out the meat/veggies, and placed it in the dish. I layered that with swiss cheese.

Next Up

I put it in the oven at 350 for about 30 minutes.

Next, I poured the leftover juice into my regular instant pot (about 3 cups) and added 2 cups of water. I put in 5 c. of white rice and cooked it.

I served the cheesesteak over the rice.

Then I wanted to slap my mama 🙂