KETO Philly Cheesesteak Lasagna
1 lb. thinly sliced sirloin steak
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
8 oz. mushrooms, sliced
3 cloves of garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
Salt and pepper, to taste
8 oz. cream cheese, softened
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup almond flour
8 oz. sliced provolone cheese
Preheat oven to 350°F (180°C).
Heat a large skillet over medium-high heat.
Add the sirloin steak and cook until browned, about 5 minutes.
Add the onions, bell pepper, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes.
Stir in the oregano, basil, thyme, salt, and pepper.
In a separate bowl, mix together the cream cheese, heavy cream, mozzarella cheese, parmesan cheese, almond flour, and eggs.
Spread half of the cream cheese mixture in the bottom of a 9×13 inch baking dish.
Layer half of the provolone cheese on top of the cream cheese mixture.
Add the steak and vegetable mixture on top of the cheese.
Repeat the layers with the remaining cream cheese mixture, provolone cheese, and steak and vegetable mixture.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
Let cool for 10 minutes before serving.
Enjoy your delicious keto Philly cheesesteak lasagna!