1 1/2 teaspoons of garlic powder
1 1/4 teaspoons of seasoned salt
1 medium sweet or yellow onion finely chopped
1 8-ounce package of mushrooms, sliced
1 1/2 pounds of lean ground beef
5 large eggs
2 bell peppers seeded and chopped
1/3 cup of heavy cream
1/4 to 1/2 teaspoon of crushed red pepper flakes
1 1/2 teaspoons of Worcestershire sauce
6 slices of Provolone cheese torn into pieces
Preheat the oven to 175°C (350°F) and grease a 9×9-inch baking dish with cooking spray.
In a large nonstick skillet over medium-high heat, brown the ground beef until crumbly and cooked through. Add the peppers and onions, and sauté until they become tender.
Stir in the garlic powder and seasoned salt, ensuring that the flavors are well blended.
Transfer the ground beef mixture into the prepared baking dish, spreading it evenly across the bottom.
In the same skillet, melt the butter and sauté the mushrooms until they become soft. Transfer the mushrooms to the baking dish, spreading them evenly on top of the ground beef mixture.
Place torn pieces of Provolone cheese over the mushrooms, creating a delicious cheesy layer.
In a large bowl, combine the heavy cream, eggs, crushed red pepper flakes, and Worcestershire sauce. Stir until well blended.
Pour the cream and egg mixture over the cheese and spread it evenly throughout the dish.
Bake the casserole in the preheated oven for approximately 33 to 35 minutes, or until it is cooked through and lightly golden on top.
Remove the casserole from the oven and let it rest for a few minutes at room temperature.
Serve this mouthwatering Low Carb Philly Cheese Steak Casserole warm and enjoy the cheesy, flavorful goodness!
For a spicier kick, adjust the amount of crushed red pepper flakes according to your taste preferences.
This casserole reheats well and makes for delicious leftovers. Simply store any remaining portions in an airtight container in the refrigerator for up to 3 days.