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Description
Experience the rich taste of thinly sliced ribeye steak, sautéed bell peppers, and onions, all smothered in creamy white American cheese. This Keto Philly Cheesesteak Casserole offers a comforting, cheesy delight perfect for busy weeknights.
Ingredients
Scale
- 2 Tablespoons avocado oil
- 1 1/2 pounds Ribeye Steaks, thinly sliced
- 8 ounces Mushrooms, sliced
- 1 Green Bell Pepper, sliced
- 1 Red Bell Pepper, sliced
- 1/2 pound White American Cheese, sliced
- 1/2 White onion, thinly sliced
- 2 cloves Garlic, minced
Instructions
- In a large oven-safe skillet, heat the avocado oil over medium-high heat. Sear the steak pieces for a few minutes on each side, seasoning with salt and pepper to your liking. Once done, remove the steak from the skillet and set it aside.
- Lower the skillet’s heat to medium, then incorporate the vegetables along with the minced garlic, salt, and pepper. Sauté for approximately 5 minutes or until they become tender. During this time, preheat your broiler to high.
- After the vegetables are cooked, return the steak to the skillet. Stir to combine the juices from the vegetables with the steak.
- Top the steak and vegetables with the cheese.
- Position the oven-proof skillet under the broiler to let the cheese melt and brown.
- Serve the dish warm.
Notes
TECHNIQUE TIP: Place a damp towel under your cutting board to keep it stable while slicing ingredients for a safer cooking experience.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven for the best texture.
SUBSTITUTION: Swap ribeye steak with flank steak for a leaner option, and adjust cooking time to ensure tenderness.
- Prep Time: 6 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 514 kcal
- Fat: 33 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 27 g
