Ingredients
Equipment
Method
- Preheat your oven to 350° F. Season the steak with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 2 minutes per side. Remove the steak from the skillet, let it cool slightly, and chop it.
- Add the onion and bell pepper to the same skillet and cook for 6 minutes, until softened. Stir in the garlic powder and season with salt and pepper. Return the chopped steak to the skillet and mix everything together. Remove from heat.
- In a saucepan, melt the butter and add the beef broth. Bring to a simmer over medium-high heat. Reduce the heat to medium and add the cream cheese. Whisk often until the cream cheese is melted. Reduce heat to low and add 8 ounces of the provolone cheese. Cook until the cheese is melted.
- Pour the cheese sauce into the skillet with the steak mixture and stir to combine. Transfer the mixture to a casserole dish and top with the remaining 8 ounces of provolone cheese.
- Bake for 25 to 30 minutes, until the casserole is bubbly and heated through.
Nutrition
Notes
This casserole is a satisfying way to enjoy the flavors of a Philly cheesesteak while sticking to a low-carb diet. It reheats well, making it ideal for meal prep.