Keto Philly Cheesesteak Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup chicken bone broth
02 -
907 g ground beef
03 -
113 g cream cheese
04 -
2 tsp sea salt
05 -
½ tsp garlic powder
06 -
½ tsp black pepper
07 -
1 tsp smoked paprika
08 -
3 large bell peppers, sliced
09 -
½ tbsp Italian seasoning
10 -
6 slices provolone cheese
11 -
1 large onion, sliced
# Instructions:
01 -
Preheat the oven to 177°C. Arrange an 8x11.5-inch stoneware baking dish without oil or parchment paper.
02 -
Place a pan over medium-high heat. Add ground beef and sauté, stirring frequently, until browned. Season with salt and pepper. Continue cooking until fully cooked through.
03 -
Add sliced onion and bell peppers to the cooked beef in the pan. Stir in garlic powder, Italian seasoning, and smoked paprika. Sauté until vegetables are slightly softened.
04 -
Pour in chicken bone broth and add cream cheese to the pan. Stir continuously until the cream cheese melts and the mixture becomes smooth. Remove from heat promptly.
05 -
Transfer the beef and vegetable mixture into the baking dish. Layer provolone cheese slices on top, slightly overlapping.
06 -
Place the baking dish in the preheated oven and bake until the cheese melts. For a browned top, move the dish to the top rack and broil for 5 minutes.
07 -
Remove from oven and let the casserole sit for 5-10 minutes to lock in flavors before serving.
# Notes:
01 -
If using a non-stoneware baking dish, coat it with oil before use.
02 -
Avoid overcooking cream cheese with broth as it can boil over or burn. Stir constantly and remove from heat when melted.
03 -
For a creamier casserole, add more cream cheese to taste.
04 -
Bell pepper slices should be evenly sized to ensure even cooking.
05 -
Do not add raw vegetables directly to the casserole for baking; they won’t cook fully.
06 -
Allow the dish to rest for optimal flavor absorption.