Keto Cheesesteak Casserole
Hi everyone, it’s Dot, and today we’re making a low carb Philly cheesesteak casserole.
For this particular recipe I’m using ribeye steaks as my meat
Before I even cut these up into thin strips the very first step it may seem counterintuitive
But it’s not they’re gonna go in this freezer bag
And they’re gonna go into the freezer just for about 30 to 45 minutes. Trust me when they come out you’ll understand
why. All right it’s been about 35 minutes.
I’m putting the steak out and all I did was let them get a little firm because I want to do thin cuts.
So in theory this will make it a lot easier to cut the steak and what you’re doing is just that, you’re doing thin slices.
You just want it nice and thin for when you start browning it on the stovetop.
So see nice thin cuts. That’s exactly what you want. It’s perfect.
All right, I have my meat all chopped up nicely thin and what I’m gonna
do now is go ahead and season it. And this is just a mixture of sea salt pepper and some garlic powder.
I’m probably gonna add one teaspoon,
maybe another one. And don’t worry necessarily about over seasoning it too much because I’m gonna mix it up.
But also a lot of it does come off when you’re cooking it too.
Another seasoning that goes really well with this would be like an Italian seasoning.
Works really nicely especially if you’re making a cheesesteak like we’re doing but it’s gonna be a casserole form.
All right, it’s seasoned the way I want it.
I’m going to clean up, wash my hands, and then we’re heading to the stove to make a cheese sauce.
While I let the meat get chilled in the freezer
so it would be easier to cut I went ahead and use that time and shred it some cheese
which is going to go into a cheese sauce I’m making and
it’s up to you what type of cheese you want to use. It’s your casserole, so you get to pick for me
I’m using a white sharp cheddar cheese and also some parmesan and what we’re gonna do right off the bat:
we’re going to go ahead and add cream.
And I’m gonna turn it on to a medium heat…
So I’m adding cheese in a little bit at a time as the cream heats up, and all I’m doing is just
melting the cheese before I add a little bit more.
Okay, I’m going to add in my parmesan and what you’ll notice is … it’s gotten a lot thicker which is what I want.
I’m making a nice thick sauce but you also want to make sure you constantly stir.
You don’t want any of this burning, and if it looks like … you shouldn’t really even see any simmering.
I’m actually gonna go ahead and turn down my heat to low
because everything is hot enough to melt the rest of the cheese I have.
What I’m gonna do now is add a little bit of butter.
I’m sort of adding the butter to add some fat and some additional flavor to it.
But also it just sort of helps this spread a little bit little more.
I’m gonna flavor the cheese sauce just slightly with a little bit of salt.
And this is a pink Himalayan salt I’m using. And then some fresh cracked pepper.
Just stir it up what I’m gonna
do is set this on the lowest setting. The butter may … or a little bit of the fat may…
It’s all fat … but some of it may separate, or you may see streaks of butter.
I keep it on a low heat make sure it doesn’t simmer, but it just keeps it nice
and hot. Nothing will solidify.
Which is what you don’t want to have happen. If it does you just heat it back up again on a low temperature.
All right, so I heated up about a tbsp of ghee and what I’m gonna
do is add the beef. You want to cook it for a minute on each side.
So that’s important. Because you don’t want a pan that’s overcrowded. Basically after a minute you flip it.
Then move the meat out of the pan.
I have an extra bowl here that I’m gonna put the meat into.
And just so you notice some of you were noticing I move this off of my burner.
I’m putting it actually close to the heat source back here behind …
You know, at the back of the oven because the oven’s on so that’ll keep it warm.
All right my meat’s all done
and what I’m doing now is just cutting it into bite-sized pieces. Now you may be wondering,
“Why do and I cut it like that before?” I just like working when I’m on the stove in longer strips because I feel like
I can control the temperature of the meat a little better.
I wanted it to be at least a medium rare. And you can see some pink in there
which is what wanted.
It still is cooking a little bit,
but this is sort of taking a little bit of the heat off because I don’t want it to be
overly tough in other words.
All right, I’m gonna start working on the vegetables. Here
I have a little bit of duck fat mixed with butter. It’s nice
and hot. I’m adding in my onions now. And my goal here is a little bit different than the peppers and the mushrooms.
I really want the onions to caramelize. Just for that nice added flavor.
I’m adding a little bit of kosher salt because I want my onions to sweat.
Cleaned out my pan. I put in a little bit of duck fat, and I’m gonna add my mushrooms now. And like the onions
I’m adding in some kosher salts because I want to sweat my mushrooms.
I want them to release the liquid because I don’t want the liquid released in the casserole dish.
All right, if you look you can see they’re starting to release their juices. I want to leave them alone.
I want that juice completely out of the mushrooms.
I want it evaporated because then at that point I start browning my mushrooms.
I want to have a nice brown color on them.
And now the bell peppers. Did the exact same thing: I added in a little bit of duck fat.
I cleaned the pan ahead of time. I
put the peppers in and I’m using three different colored peppers.
And I just put a little bit of kosher salt on them because I want to sweat them.
I want them to release their liquids, and I want them soft before I put them into the dish.
Almost like a real chef … Not quite.
Let’s add the cheese sauce. And
I guarantee you Velveeta has nothing on this. Or cheese whiz.
All right, we finally get to add all the ingredients to the casserole dish. Now
I did lightly oil the casserole dish with just a little bit of olive oil.
So here we go, you just pour it all in.
Then the next thing you want to do, you just want to spread it evenly throughout your dish.
Now something I like to do, and it’s up to you if you like using these or not, because this adds a little bit of
heat which I like … and actually when I used to eat cheesesteaks, I would add these to them as well …
Is these little peppers you find at the grocery store.
They’re in a jar and they’re sort of basically pickled. These are
peperoncinis. And what I like to do is just chop them all up and put them on top. Again
just to add a little bit of heat and
a little bit of edit flavor.
Now before it goes into the oven you’re gonna love this next part. We’re adding more cheese.
I’m using provolone as my topper, and I’m using about four ounces of it. Now
this is going to go into the oven for about 10 to 15 minutes.
You want the provolone to melt if you’re using a broiler safe dish —
which this is NOT — after that 10 to 15 minutes,
and the cheese is all melted on top, go ahead and put it under the broiler for about five minutes to brown the cheese.
All right, it’s out of the oven it smells delicious.
I let it cool for a little bit because it was a little bit too piping hot for me. It is very cheesy,
that’s for sure.
All right, this is definitely looking like a cheese steak if there ever was one. I’m going to take a little bite.
This is so good.
It tastes just like a cheese steak. No, bun, but that’s fine.
I used to buy cheese steaks when I started low carb and I would just scrape all this stuff off … off the bun …
when I had a craving for one …
But this is really good. The cheese sauce adds a nice little touch. It sort of keeps everything together. It’s just … the flavors are
really good. It really just came together when it baked and when everything’s all mixed together, and you bake it
just smells great. My mouth is watering. I really want to dig it now.
About the cheesesteak, just so you know … casserole … when you make it. It’s up to you
how many peppers you want to use. If you want to use some hot peppers like poblano as opposed to
different color bell peppers which can be a little bit carbie at times …
you could use all green bell peppers if you want. You can leave out the mushrooms.
It really is up to you what you want to do with it. Just make sure you watch the carb counts.
That’s what’s really important.
I will say this: my husband
and I tend to eat just one to two times a day now so …
this definitely has a high calorie count if you’re worried about calories for whatever reason … if you’re counting them.
But for this … this is one meal by itself for me and my husband easily.
And it keeps us
full for the entire day until maybe a late dinner if we choose to. So just keep that in mind.
But you want to lower the calories so if you’re a little worried about that.
Take out the cheese sauce. You don’t necessarily need that. But all the information is below as far
as how I made this dish. I hope you enjoy the video.
I hope you give this a try. Hit like, subscribe, and share with your friends. And until next time, I’ll see ya…