A low-carb twist on the classic Philly Cheesesteak, this casserole is packed with savory flavors and creamy goodness, making it a satisfying keto-friendly meal.
Ingredients: 1 lb thinly sliced roast beef. 2 bell peppers, thinly sliced. 1 onion, thinly sliced. 8 oz cream cheese, softened. 1/2 cup mayonnaise. 1 cup shredded mozzarella cheese. 1/2 cup beef broth. 2 cloves garlic, minced. 1 tsp Worcestershire sauce. 1/2 tsp salt. 1/4 tsp black pepper. 1 tbsp olive oil.
Instructions: Warm the oven up to 175F 350C. Put olive oil in a pan and heat it over medium-low heat. Put in the garlic, onion, and bell pepper. For about 5 minutes, or until softened, saut. Place sliced roast beef in the pan and cook until hot all the way through. Put cream cheese, mayonnaise, beef broth, Worcestershire sauce, salt, and pepper in a bowl and mix them together. Spread half of the cream cheese mix across the bottom of a baking dish. Put the cooked beef and vegetable mix on top of the cream cheese. Cover the beef and vegetables with the rest of the cream cheese mixture. Add shredded mozzarella cheese on top. After the oven is hot, bake for 20 to 25 minutes, or until bubbly and golden brown. Allow it to cool a bit before serving.
Pete













