Philly Cheesesteak Casserole (Anti-Inflammatory)

Here’s a Philly Cheesesteak Casserole made anti-inflammatory, low-carb, and comforting—without inflammatory oils, processed cheese, or refined carbs.

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🥩 Philly Cheesesteak Casserole (Anti-Inflammatory)

🌿 Why this version is anti-inflammatory

• Grass-fed beef → higher omega-3s

• Olive or avocado oil → no seed oils

• Bell peppers, onions, mushrooms → antioxidant-rich

• No flour, no processed cheese, no sugar

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🧾 Ingredients (4–6 servings)

Beef & Veggies

• 1½ lb grass-fed sirloin or shaved steak

• 2 tbsp olive oil or avocado oil

• 1 large onion, sliced

• 2 green bell peppers, sliced

• 1 cup mushrooms, sliced

• 3 cloves garlic, minced

• 1 tsp turmeric

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp ginger powder (optional)

• Sea salt, to taste

Creamy Layer

• 4 oz cream cheese (organic, full-fat)

• ½ cup unsweetened coconut milk or heavy cream

• 1 tsp Dijon mustard

• 1 tsp apple cider vinegar

Topping

• 1½ cups shredded provolone or mozzarella

• Optional: fresh parsley or oregano

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👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Grease a casserole dish with olive oil.

2. Heat oil in a large skillet. Sauté onions and peppers until soft (5–6 min).

3. Add mushrooms and garlic; cook 2 minutes.

4. Add steak, turmeric, pepper, paprika, ginger, and salt. Cook just until beef browns.

5. In a bowl, whisk cream cheese, coconut milk, Dijon, and ACV until smooth.

6. Stir creamy mixture into the beef and vegetables.

7. Transfer to casserole dish. Top with cheese.

8. Bake 20–25 minutes until bubbly and lightly golden.

9. Garnish with herbs and rest 5 minutes before serving.

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🧊 Storage

• Refrigerate up to 4 days

• Freezer-friendly (without cheese topping)

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📊 Approximate Nutrition (per serving)

• Calories: ~380

• Protein: 30g

• Fat: 28g

• Net Carbs: 5–6g