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Here's My Philly Cheesesteak Cast-Iron Skillet Casserole Recipe. About 600 Calories and 3 Net Carbs Per Serving. Full Recipe in Comments
Servings: Makes 8 servings.
  • 5 tbsp oil
  • 1.5lb steak, trimmed and sliced thin
  • 1 tbsp salt & 1/2 tbsp black pepper
  • 2 bell peppers, sliced into strips
  • 1/2 white onion, sliced into strips
  • 5 cloves garlic, minced
  • 3/4 cup heavy whipping cream
  • 6 eggs
  • 15 slices provolone cheese
  • Optional garnish: 1 bushel bunch green onions, diced
  1. Prep
  2. Thinly slice green peppers then halve them into 1″ inch strips. Repeat for onion.
  3. Mince your garlic.
  4. Optionally, dice your green onions for garnish.
  5. Finely slice steak into strips.
  6. Combine eggs and cream in large bowl and fork-whisk until frothy.
  7. Measure out your salt, pepper, and oil. Set aside all ingredients.
  8. Cooking Instructions
  9. Preheat oven to 350F.
  10. Heat oil in cast iron skillet on High heat for 2-5 minutes until it shimmers and pops.
  11. Add your steak and sear for 1 minute. Season with salt and pepper.
  12. Add the peppers and onions and cook another 1-2 minutes until they soften.
  13. Add the garlic and cook 1-2 minutes more. Turn off heat.
  14. Stir in your egg and cream mixture.
  15. Cover with provolone cheese and bake for 20 minutes.
  16. Let cool 5 minutes before serving.
  17. Optionally, you can garnish the casserole with green onions before serving. Recipe requires cast-iron skillet or some other type of oven-safe skillet.
  • Shopping Notes 
  • Thin steaks 1/4″ to 1/2″ thick are best. Ribeye or sirloin cuts work well. 
  • Get medium to high heat tolerant oil. I used safflower oil because it was on sale. 
  • Heavy whipping cream is typically hiding near the milk somewhere. 
  • Save time with pre-minced garlic and/or pre-sliced peppers and onions.