Philly Cheesesteak Casserole
Green Salad
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Cabernet Sauvignon
Ingredients
- 1½ Tbsp olive oil, divided
- ¾ lb flank steak, thinly sliced
- ½ onion, sliced
- 1 bell pepper, sliced
- ½ (8-oz) pkg sliced mushrooms
- 1 tsp minced garlic
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- ⅓ cup cream cheese
- 6 Tbsp low-sodium beef broth
- 1 tsp Worcestershire sauce
- 1 cup shredded Italian-blend cheese
Instructions
- Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Cook steak in hot oil 3 minutes or until browned and meat is rare. Remove from skillet; keep warm.
- Heat ½ Tbsp oil over medium-high heat in same skillet. Sauté onion and bell pepper in hot oil 3 minutes. Add mushrooms and garlic. Cook 2 minutes, stirring often. Remove from heat.
- Preheat oven to 350°F. Return steak to skillet. Sprinkle with ¼ tsp each salt and pepper. Spoon mixture across bottom of an 8-inch baking dish lightly coated with cooking spray.
- Combine cream cheese and broth in a small saucepan over medium heat. Cook, stirring often, 2 to 3 minutes or until cheese is melted. Stir in Worcestershire sauce, ¼ tsp each salt and pepper, and ¼ cup shredded cheese. Cook 1 minute or until cheese is melted.
- Pour cheese sauce over steak and vegetables. Sprinkle with ¾ cup shredded cheese.
- Bake 20 to 25 minutes or until cheese is bubbly and beginning to brown.
Side Dish Ingredients
- ½ (10-oz) pkg chopped romaine lettuce
- 3 Tbsp olive-oil vinaigrette
Side Dish Instructions
- Place romaine in a bowl; toss with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
433
|
83
|
516
|
| Fat (g) | 30 | 8 | 38 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 36 | 1 | 37 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 774 | 79 | 853 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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