All the flavors of a classic Philly cheesesteak—tender beef, peppers, onions, and creamy cheese—turned into a protein-packed, keto-friendly casserole.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
Casserole Base
- 2 lb (900 g) lean ground beef or thinly sliced steak (sirloin/ribeye)
- 1 tbsp olive oil or butter
- 1 medium bell pepper, thinly sliced (use half for lower carbs)
- 1 small onion, thinly sliced (optional; omit for stricter keto)
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce (optional, check for added sugar)
High-Protein Cheese Sauce
- 1 cup (225 g) blended cottage cheese
- 4 oz (113 g) cream cheese, softened
- 1 cup (100 g) shredded provolone cheese
- ½ cup (50 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (120 ml) heavy cream
- 1 scoop (30 g) unflavored whey protein isolate (optional, for extra protein)
Topping
- ½ cup (50 g) shredded provolone or mozzarella
- 2 tbsp Parmesan cheese
- Chopped parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat oil or butter in a large skillet over medium-high heat.
- Cook the steak or ground beef until browned and cooked through. Season with salt, pepper, and smoked paprika.
- Add peppers, onions, mushrooms, and garlic. Cook for 5–7 minutes until softened.
- Blend cottage cheese until completely smooth.
- In a bowl, combine:
- Blended cottage cheese
- Cream cheese
- Provolone
- Mozzarella
- Parmesan
- Heavy cream
- Whey protein isolate (if using)
- Mix the cheese sauce into the beef mixture.
- Transfer everything to the baking dish.
- Top with extra cheese and Parmesan.
- Bake for 20–25 minutes until bubbly and golden.
- Rest for 5 minutes before serving.
Approximate Nutrition (Per Serving)
- Calories: 520
- Protein: 55 g
- Total Carbs: 7 g
- Fiber: 2 g
- Net Carbs: 5 g
- Fat: 32 g
