Here’s a Philly Cheesesteak Casserole made anti-inflammatory, low-carb, and comforting—without inflammatory oils, processed cheese, or refined carbs.
🥩 Philly Cheesesteak Casserole (Anti-Inflammatory)
🌿 Why this version is anti-inflammatory
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Grass-fed beef → higher omega-3s
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Olive or avocado oil → no seed oils
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Bell peppers, onions, mushrooms → antioxidant-rich
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No flour, no processed cheese, no sugar
🧾 Ingredients (4–6 servings)
Beef & Veggies
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1½ lb grass-fed sirloin or shaved steak
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2 tbsp olive oil or avocado oil
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1 large onion, sliced
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2 green bell peppers, sliced
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1 cup mushrooms, sliced
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3 cloves garlic, minced
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1 tsp turmeric
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½ tsp black pepper
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½ tsp paprika
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½ tsp ginger powder (optional)
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Sea salt, to taste
Creamy Layer
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4 oz cream cheese (organic, full-fat)
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½ cup unsweetened coconut milk or heavy cream
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1 tsp Dijon mustard
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1 tsp apple cider vinegar
Topping
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1½ cups shredded provolone or mozzarella
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Optional: fresh parsley or oregano
👩🍳 Instructions
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Preheat oven to 375°F (190°C). Grease a casserole dish with olive oil.
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Heat oil in a large skillet. Sauté onions and peppers until soft (5–6 min).
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Add mushrooms and garlic; cook 2 minutes.
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Add steak, turmeric, pepper, paprika, ginger, and salt. Cook just until beef browns.
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In a bowl, whisk cream cheese, coconut milk, Dijon, and ACV until smooth.
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Stir creamy mixture into the beef and vegetables.
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Transfer to casserole dish. Top with cheese.
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Bake 20–25 minutes until bubbly and lightly golden.
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Garnish with herbs and rest 5 minutes before serving.
🧊 Storage
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Refrigerate up to 4 days
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Freezer-friendly (without cheese topping)
📊 Approximate Nutrition (per serving)
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Calories: ~380
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Protein: 30g
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Fat: 28g
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Net Carbs: 5–6g
