Easy Low Carb/Keto Philly Cheesesteak Casserole

Instructions

1. 1. Season the shaved steak with salt, pepper, and garlic powder, and then slice it into bite sizes.
   2. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the garlic, sliced mushrooms, sliced onions, and peppers to the skillet and cook until the vegetables are tender. Place the cooked vegetables into a small bowl. Set it aside.
   3. Heat the reserved oil and 1 tablespoon of butter in the same large skillet you cooked the vegetables. Over medium-high heat, cook the steak until lightly browned, being sure to stir a few times while cooking. Turn off the heat and add the cooked vegetables back into the skillet and combine well.
   4. Preheat the oven to 350 F degrees.
   5. Proceed to make the cheese sauce.

Cheese Sauce

1. In a small saucepan add the remaining butter and melt. To the saucepan add the beef broth, and Worcestershire sauce and bring to a simmer over medium-high heat.

1. Reduce the heat to medium and add the room temperature cream cheese. Cook the sauce by whisking often until the cream cheese is melted snd fully incorporated into the broth.
2. Reduce the heat to low and add 1/2 shredded provolone cheese. Cook until the cheese is melted and incorporated into the sauce.
3. Add the cheese sauce to the steak mixture and stir to combine.
4. Transfer the steak mixture into a casserole dish and top with the remaining shredded provolone cheese.
5. Next, bake the casserole for 30 minutes or until the casserole is bubbly and heated through.
6. Broil for 3-5 minutes on high to lightly brown the casserole. Serve hot for best results.
7. Store any leftovers in the refrigerator for up to 3 days in an airtight container. I do not recommend freezing this casserole since the cheese sauce will separate once it thaws.