Keto Low Carb Philly Steak (Print Version)
# Ingredients:
→ Beef and Seasoning
01 -
1 ½ pounds sirloin steak, thinly sliced
02 -
1 teaspoon Montreal steak seasoning
03 -
Salt and black pepper, to taste
→ Vegetables
04 -
1 cup green bell peppers, sliced
05 -
1 cup mushrooms, sliced
06 -
1 cup onion, chopped
07 -
2 cloves garlic, chopped
→ Dairy and Sauces
08 -
2 ounces cream cheese
09 -
1 teaspoon Worcestershire sauce
10 -
2 eggs
11 -
½ cup heavy whipping cream
12 -
½ cup shredded Parmesan Reggiano cheese
13 -
4-5 slices provolone cheese, sliced into small pieces
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Heat a skillet over medium-high heat and add the sliced sirloin steak. Season with Montreal steak seasoning, salt, and pepper. Cook steak for 2 to 3 minutes, flipping until browned on both sides.
03 -
Add green bell peppers, onion, garlic, and mushrooms to the skillet. Sauté until vegetables are softened and the steak is no longer pink.
04 -
Carefully drain any excess fat or liquid from the skillet to prevent the casserole from becoming watery.
05 -
Stir in the Worcestershire sauce and cream cheese into the skillet mixture. Cook until the cream cheese is fully melted and incorporated.
06 -
In a medium bowl, whisk together eggs, shredded Parmesan cheese, and heavy whipping cream until smooth.
07 -
Lightly grease an 8x11 or 9x9 inch baking dish with oil or cooking spray. Transfer the steak and vegetable mixture into the dish, then pour the egg and cheese custard evenly over the top. Arrange the provolone cheese slices over the surface.
08 -
Bake in the preheated oven for 15 to 20 minutes, or until the cheese is bubbly and lightly golden.
09 -
Remove from oven and allow to cool slightly before serving.
# Notes:
01 -
Draining excess fat after cooking the steak and vegetables is essential to avoid a soggy casserole base.