Heat the butter in a sauce pan and season mushrooms and peppers with salt and pepper and saute until tender.
Meanwhile in a bowl combine beef, eggs, parm, Italian seasoning, onion and garlic until mixed well, seasoning with additional salt and pepper.
Add peppers and mushroom to meat mixture and combine well.
Press half of the meat mixture into the bottom of a 6 quart slow cooker.
Top with half of the cheese slices and then press the remaining meat mixture on top of the cheese.
Cook on high for 2-3 hours or until cooked through and then top with remaining cheese slices and cook until melted.
Video
Notes
This recipe was inspired by the Philly Cheese Steak Cupcakes in Keto Comfort Foods.
We like to use our Ninja Slow Cooker to make this dish a one pot prep. However, you can use a traditional slow cooker if you choose to do the saute step in a skillet instead of the unit.
This is a VERY cheesy recipe. If you would like less cheese, skip the cheese layer in the middle.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.