Description
A rich and satisfying casserole capturing the flavors of a classic Philly cheesesteak, minus the carbs.
Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 1 cup onion, chopped
- 8 oz cream cheese
- 1 cup shredded provolone or mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 2 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 1 tbsp olive oil, for sautéing
Instructions
- Prep your ingredients by slicing the steak and chopping the bell peppers and onions.
- Heat olive oil in a skillet over medium-high heat and sauté onions and peppers for 5-7 minutes until tender.
- Push the veggies to one side and add the steak, seasoning with salt, pepper, and garlic powder. Brown the steak for 3-4 minutes.
- In a separate bowl, mix cream cheese with Worcestershire sauce and a splash of heavy cream until smooth.
- Combine the creamy sauce with the sautéed steak and veggies in the skillet, stirring until coated.
- Transfer mixture to a casserole dish, top with shredded cheese, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Serve with a fresh side salad or over cauliflower rice for a fuller meal. Store leftovers in the fridge for up to 3 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg