I love it when a recipe jumps out at me and screams, “I’m low carb!” This easy cheese baked steak, that I found at 12Tomatoes.com did just that. It’s so simple to make and so delicious to eat. I moved it right into my make-often file.

While it calls for steak tips, I couldn’t find any at my grocery store, but they did have a lovely package of round streak cut for carne asada, which is thinly sliced and much less expense than many cuts of meat.So I took this and sliced it into smaller strips and used that to make a tender, perfectly cooked dinner. This would be awesome served with thick plank celery root fries or turnip or butternut squash fries. I served with a cauliflower rice medley from Green Giant and some red beans. It would also be great as a steak sandwich.

Steak and Cheese Bake

1 pound Steak Tips or other steak choice
1 cup Sharp Cheddar Cheese, grated
1 cup Fontina Cheese, grated
6 slices Bacon, optional
1 medium Onion, thinly sliced or chopped
2 cloves Garlic, minced
2 tablespoons Herbs de Provence
Sea Salt and freshly ground Pepper, to taste

Preheat the oven to 375 degrees (F.) I used my stove to oven copper skillet for this, but you can transfer the steak mixture to a casserole dish.

Cook the bacon until it is almost done. It will cook more in the oven. If you didn’t cut it into small pieces before cooking, then let it cool and break it into pieces. If you cooked the bacon in a skillet, drain off most of the fat, but leave a little in the pan.

Add the steak tips or pieces and cook on high heat, turning until the steak is browned on all sides.Remove to a plate and set aside.

Reduce to medium heat,add the onions and cook until almost translucent, then add the minced garlic and cook another minute or two.

Turn heat off and add the steak and bacon to the skillet and mix it together. If you are moving it to a casserole, add the steak and bacon, then add the onions and garlic and mix it in the casserole pan. Sprinkle 1 teaspoon Herbs de Provence, about 1 teaspoon of sea salt, and pepper into the mixture and stir.

Sprinkle both cheeses over the top evenly and sprinkle a little more of the Herbs de Provence on top.

Bake for 15 to 20 minutes until the cheese is bubbly and toasty and the steak is cooked to your preference. If you prefer it pinker, then go with less time.

Let sit about 5 minutes, then serve. Makes 6 servings.

Nutrition Information per serving:
Calories: 310 Fat: 20.0 g Net Carbs: 2.2 g Protein: 28.1 g