🥘 Keto Philly Cheesesteak Casserole

Ingredients

Meat: 907g (2 lbs) Ground beef (or thinly shaved steak)
Vegetables: 3 Large bell peppers (any color, sliced), 1 large onion (sliced)
The “Sauce”: 113g (4 oz) Cream cheese, ¼ cup chicken bone broth
Cheese Topping: 6 Slices Provolone (or mozzarella/white cheddar)
Seasonings: 2 tsp Sea salt, ½ tsp Black pepper, ½ tsp Garlic powder, 1 tsp Smoked paprika, ½ tbsp Italian seasoning

Instructions

1. Sauté the Base Preheat your oven to 177°C (350°F). In a large pan over medium-high heat, brown the ground beef until no longer pink. Season with salt and pepper.

2. Soften the Veggies Add the sliced onions and bell peppers directly to the pan with the beef. Stir in the garlic powder, Italian seasoning, and smoked paprika. Sauté for a few minutes until the vegetables are slightly softened but still have a bit of “snap.”

3. Make it Creamy Add the chicken broth and the cream cheese to the pan. Stir continuously until the cream cheese is completely melted and coats the beef and veggies in a smooth, creamy sauce. Tip: Don’t let it boil too long or the sauce may break!

4. Assemble & Bake Transfer the mixture into an 8×11.5 inch baking dish. Lay the provolone slices across the top, overlapping them slightly to create a full cheese “crust.”

5. The Finish Bake until the cheese is melted and bubbly.

Pro Tip: For a golden-brown top, switch to the broil setting for the last 2–3 minutes. Let it sit for 5–10 minutes before serving to let the flavors lock in.

Storage & Meal Prep

Fridge: Keeps well for 5–6 days. It’s actually one of those dishes that tastes better the next day!
Freezer: You can freeze the assembled (unbaked) dish for up to 3 months. Thaw in the fridge overnight before baking.
Serving Suggestion: Since this is very rich, it pairs perfectly with a crisp cucumber salad or over cauliflower rice to soak up the extra sauce.