I was starting to wonder if I was going to get to camp this summer but thankfully I was able to find a spot for a couple of nights. So a girlfriend and I packed up the car and headed for some nature, float time and hikes! I wanted to make something easy the first night and my friend is keto so spent time searching my brain for ideas until I realized I could just re-create my cheese steak recipe for the grill as a casserole! It turned out so good we nearly at the entire pan between the two of us!

Ingredients –

• Sliced deli roast beef
• Red bell pepper
• Orange bell pepper
• Yellow or white onion
• Italian dressing (I used Ken’s Simply Vinaigrette Italian to avoid any added sugar and carbs)
• Sliced provolone cheese
• Sliced pepper jack cheese
• Butter lettuce (optional)

Directions –

1) Place cast iron over fire and add tablespoon of oil until heated

2) Add sliced bell peppers and onion to cast iron. Saute until semi-soft

3) Add 1/4 – 1/2 cup Italian dressing until peppers and onion are coated

4) Place sliced roast beef evenly around cast iron

5) Top with provolone and pepper jack cheese until fully covered

6) Cover cast iron with aluminum foil and heat for about 15 minutes or until the cheese has fully melted and roast beef is heated through

7) Serve with butter lettuce (as a lettuce wrap) or side salad

I would love feedback! If you have tried this recipe, please rate below and/or comment!