Description
A delicious low-carb twist on the classic Philly cheesesteak, loaded with tender beef, peppers, onions, and melted cheese.
Ingredients
Scale
- 1 lb thinly sliced beef (ribeye or sirloin)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups shredded provolone cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add beef and cook until browned.
- Add bell pepper and onion to the skillet. Cook until softened.
- Season with garlic powder, salt, and pepper.
- Transfer mixture to a baking dish. Top with shredded provolone cheese.
- Bake for 10-15 minutes until cheese is melted and bubbly.
- Serve hot.
Notes
- Use a mandoline for thinly slicing the beef.
- Swap provolone with mozzarella or American cheese if preferred.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg