KETO PHILLY CHEESESTEAK CASSEROLE
Calories: 526 | Carbohydrates: 5g | Protein: 26g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 147mg | Sodium: 374mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1525IU | Vitamin C: 32mg | Calcium: 217mg | Iron: 2mg
1 pound Shaved steak meat
1 teaspoon Steak seasoning
½ cup Sliced green bell pepper
½ cup Sliced red bell pepper
½ cup Sliced onion
2 tablespoon Olive oil
¾ cup Heavy whipping cream
3 ounces Cream cheese
1 cup Italian blend shredded cheese divided
Salt and pepper to taste
Freshly chopped parsley for garnish
Preheat the oven to 350 degrees.
In a skillet over medium high heat, add 1 tablespoon of the olive oil, and the shaved steak meat.
Sprinkle the steak seasoning and salt and pepper to taste over the meat, and saute it until it is completely cooked through. Remove from the skillet, and set aside.
Add the remaining tablespoon of olive oil to the skillet, and add in the onions and peppers.
Season the veggies with salt and pepper to taste, and cook until just starting to become tender.
In a saucepan over medium heat, add the heavy whipping cream, cream cheese and salt and pepper to taste. Continue to cook until the cream cheese melts, and the sauce thickens.
Stir ½ cup of the shredded cheese into the sauce, and mix to combine.
Place the meat and veggies in a well greased 9×9 baking dish, and pour the sauce over top, tossing to coat.
Sprinkle the remaining shredded cheese on top, and bake for 20 minutes, or until the cheese on top is slightly browned and bubbling.
Remove, let cook for a few minutes, top with freshly chopped parsley and serve.
Original Recipe: Low Carb Yum