New keto diet cookbook outlines satisfying and low-carb recipes

Make a keto-friendly dish with Kyndra Holley!

Kyndra Holley chats about her new cookbook all about the keto diet and shows us how to make a Philly Cheesesteak casserole.

Philly Cheesesteak Casserole:

Makes 6 servings

Prep time: 15 minutes - cook time: 30 minutes

This recipe is a quick-and-easy crowd pleaser. For a more traditional Philly cheesesteak, sauté some thinly sliced rib-eye steak with the peppers and onions before transferring the skillet to the oven. Or, better yet, go one step further and add a package of cream cheese and make a hot Philly cheesesteak dip.

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  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 2 tablespoons butter or ghee
  • 1 small onion, thinly sliced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1.5 pounds precooked deli-style roast beef, thinly sliced
  • 6 slices provolone cheese (about 6 ounces)
  • 1 cup shredded low-moisture, part-skim mozzarella cheese


  1. Cut the tops off the peppers, remove the ribs and seeds, and thinly slice the peppers. Set aside.
  2. Heat the butter in a large deep-sided ovenproof skillet or Dutch oven over medium-low heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 7 minutes.
  3. Add the mushrooms and peppers to the skillet. Cook until the mushrooms release their liquid and the peppers are crisp-tender, about 10 minutes.
  4. Preheat the oven to 350°F.
  5. Add the roast beef to the skillet and mix with the vegetables. Top with the provolone cheese, then sprinkle the mozzarella cheese over the top.
  6. Bake for 15 minutes, then finish under the broiler for 2 to 3 minutes, until the cheese is browned and bubbling.

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