KETO INSTANT POT RECIPE: Three-Cheese Philly Cheesesteak Casserole

To be 100 percent honest with you, I’ve never had an actual Philly cheesesteak sandwich, so loyalists, be warned: This is my keto-friendly imagining of the cult classic. That said, in terms of capturing the flavors of the beloved sandwich (minus the bread), I hope I nailed it. I like to top mine with thinly sliced banana peppers, hot sauce, and sliced olives.

KITC_BEEF_Three-Cheese Philly Cheesesteak Casserole_313_CROPPED.jpg

Serves: 4

Active prep time: 15 minutes

Cook time: 20 minutes

INGREDIENTS

3 tablespoons butter or ghee, divided
11∕₂ pounds rib eye or sirloin steak, thinly sliced, cut into bite-size pieces
1 teaspoon fine Himalayan pink salt, divided
1 teaspoon black pepper, divided
8 ounces sliced button mushrooms
1 green bell pepper, sliced
1 medium yellow onion, sliced
1 teaspoon dried oregano, crushed
1∕₂ cup grated Parmesan cheese (2 ounces), plus more for garnish
1 cup shredded provolone cheese (4 ounces)
4 slices American cheese, chopped
1∕₂ cup heavy cream
2 large eggs

DIRECTIONS

1. Grease a 7-inch round baking dish with 1 tablespoon of the butter.

2. Season the meat with 1∕₂ teaspoon each of the pink salt and pepper. Select SAUTÉ on the Instant Pot. Add 1 tablespoon of the butter. Add half of the steak to the hot butter and cook, stirring occasionally, until the meat is browned, about 10 minutes. Use a slotted spoon to transfer the meat to a bowl. Repeat with the remaining meat and 1 tablespoon butter.

3. Add the mushrooms, bell pepper, onion, and oregano to the pot. Cook, stirring occasionally, until softened and the liquid has evaporated, about 10 minutes. Stir in the meat and cook 2 minutes more. Select CANCEL. Stir in the Parmesan. Add the provolone and American cheeses and stir to combine. Transfer the mixture to the greased baking dish.

4. In a medium bowl, whisk together the cream and eggs. Whisk in the remaining 1∕₂ teaspoon each salt and pepper. Pour the eggs over the mixture in the baking dish. Cover the dish tightly with foil.

5. Clean the pot if you wish. Pour 1 cup water into the pot. Place a trivet with handles in the pot and place the baking dish on the trivet.

6. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 20 minutes. At the end of the cooking time, use a natural release to depressurize. Let stand 10 minutes before serving.

Per serving: Calories: 915 • Total Fat: 75 g • Protein: 52 g • Total Carbs: 10 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 8 g