Ever since we decided to truly cut out all processed foods from our daily diet - when we DO eat bread, it’s scary what the results are - and for me, it’s usually a literal
A great way to transform your favorite sandwich into a truly healthy and nutritious meal - is turning it into a salad, a soup, or in this case - a super delicious Philly Cheesesteak Casserole!
🥘 ingredients
- Ground Beef
- Onion
- Bell Peppers
- Mushrooms
- Egg
- Cream
- Cheese
- Spices, Salt and Pepper
🔪 instructions
- Start off by sauteing the onions, mushrooms and peppers together until soft. Scrape into a casserole dish and set aside.
- Now, use the same pan and brown the ground beef.
- Then, also scrape the ground beef into the casserole dish, with the peppers and onions.
- Mix everything well.
- Now, mix the eggs and cream together and pour it over the beef and veggies.
- Top with cheese and slide into your preheated oven for about 25 minutes at 200ºC/400ºF, until the cheese is bubbly and golden.
- Then, when the cheese is melted, bubbly and starting to brown - remove from the oven. Cut the casserole into about 8 squares and serve up immediately.
- We like to serve our Philly Cheesesteak Casserole with a dollop of our healthier homemade mayonnaise.
💭 faq
The best way to serve this casserole is by offering a variety of toppings with it for everyone to pick and choose according to their own taste. We like to add shredded lettuce, chopped tomatoes, banana peppers, and pickles!
Classic or traditional Philly Cheesesteaks do not have peppers or mushrooms - they are made with thinly sliced beef topped with melted cheese on a crusty bread roll. Most sandwich shops offer fried onions, sweet peppers, and fried mushrooms as toppings though. In this Philly Cheesesteak Casserole Recipe, we have added these very common toppings as part of the casserole - to make a proper, balanced meal.
Why not! Try using a thinly sliced steak, just like a more traditional cheese steak sandwich. Just season and cook the steak separately first before combing the ingredients into the dish.
Casseroles are always a great option for food prep. You can prepare the main components and store them separately, or assemble the whole casserole and keep refrigerated until you are ready to cook.
📋 recipe
Keto Philly Cheesesteak Casserole (with Ground Beef)
Ingredients
- 500 g ground beef (1lb)
- 2 bell peppers (diced) (we used one yellow and one green)
- 1 yellow onion (diced)
- 250 g white mushrooms (approximately 8oz - sliced)
- 1 tablespoon minced garlic
- 4 large eggs
- ¼ cup heavy cream
- 1 cup cheddar cheese (grated)
Herbs and Spices
- 2 teaspoon paprika
- 1 teaspoon mexican chili powder
- 2 teaspoon dried thyme
- 2 teaspoon dried basil
- 2 teaspoon salt (add more or less to taste)
Instructions
- Preheat the oven to 200ºC/400ºF
- In a pan, sauté the onions, mushrooms and diced green pepper together until the onions are translucent.
- Transfer to a casserole dish. (I used a 30cm X 20cm or 8"x6" dish)
- In the same pan add the ground beef, garlic, herbs and spices. Brown the ground beef until just barely cooked, and slightly pink.
- Transfer to the casserole dish.
- Mix everything together well.
- In a small bowl, mix the eggs and cream together and pour over the beef and vegetables.
- Top with cheese and slide into the oven for about 25 minutes. Until the cheese is golden and bubbly.
Tips and Tricks:
1. We always serve this with a dollop of our yummy Homemade Mayonnaise. 2. We like serving this casserole by offering a variety of toppings with it for everyone to pick and choose according to their own taste. Here’s what we like:- Shredded Lettuce
- Chopped Tomato
- Pickles
- Sliced Olives
- Banana Peppers
Nutrition
📖 similar recipes
Looking for more healthy and easy ground beef recipes? Give these a try!
Liz says
This is delicious! Easy recipe for this inept cook. My husband loved it and told me to make more servings next time. He is a picky eater, too.
Jackie says
Could you omit the eggs or substitute that with something else? I have a sensitivity to eggs.
Jessica says
Hello! I'm wondering how much a serving size is in correlation with the nutrition facts?
Roche Woodworth says
Hi Jessica, the casserole is cut into 6 largish squares, so one square per person. I would estimate that one square is 1 - 1.5 cups per person. Hope that helps!
Michelle says
Hi, I made this earlier today and plan to reheat it for a late dinner tonight. I couldn't resist tasting it and it is delish! My question is, there seems to be a lot of liquid in the bottom of the casserole. Is it supposed to be that way?
Roche Woodworth says
Hi Michelle, we’ve never had the liquid issue - I’d say it should be slightly “saucy” at best. When I cook the veggies in a skillet, I tend to let them go until the water released from the mushrooms have cooked away. That’s the only place I can think of where extra liquid might come from. Not sure if that helps or not!
carol says
Hey... this looks great!! Just one comment. I believe you left off the yellow bell pepper in the recipe? Just checking... I think it's one green and one yellow, correct? looking forward to trying... as well as several of your recipes! Thank you!
Roche Woodworth says
Hello Carol! Thank you for the feedback - I’ve fixed the recipe card to include 2 bell peppers. Let me know how it turns out for you if you try it!:)