Low Carb Philly Cheese Steak Casserole: A Pressure Cooker Delight
This low carb Philly cheese steak casserole combines tender beef, sautéed peppers, and mushrooms with melty provolone and creamy cheese sauce for a comforting, flavorful pressure cooker meal ready in under an hour.
Ingredients
Ingredients
- 1 tablespoon olive oil for sautéing
- 2 pounds thinly sliced beef
- 1 small onion sliced thin
- 2 bell peppers sliced thin
- 2 cups button or baby bella mushrooms sliced, optional
- 2 cups shredded provolone cheese or slices
- 4 ounces cream cheese
- 0.5 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt
- 0.5 teaspoon black pepper
Instructions
Instructions
- Heat olive oil in the pressure cooker on sauté mode or use a skillet. Toss in onions, bell peppers, and mushrooms. Sauté until soft and fragrant, about 5 to 7 minutes.
- Add thinly sliced beef and cook until browned and tender, stirring to prevent sticking.
- Stir in cream cheese, beef broth, Worcestershire sauce, and garlic salt until cream cheese melts and sauce is creamy.
- Shut off sauté mode and perform quick release to reduce pressure, then transfer mixture to a casserole dish.
- Sprinkle shredded provolone cheese over the beef mixture, then bake in the oven at 350°F for 15 to 20 minutes until the cheese is bubbly and slightly browned.
- Remove casserole from oven and let cool slightly before serving.
- Pre-slice veggies and beef ahead of time for quicker prep.
- Use pre-shredded provolone cheese to save time and ensure even melting.
- Cook vegetable mix in pressure cooker sauté feature to reduce dishes and save time.
Notes
Refrigerate leftovers in an airtight container for up to 3 days and reheat gently. Freeze extra portions for meal prep, thawing overnight before reheating. Great for packed lunches or dinners.