Low Carb Philly Cheesesteak Casserole
Savory low carb casserole featuring ground beef, peppers, and creamy cheeses, capturing authentic Philly cheesesteak flavors in a satisfying, carb-conscious dinner option.
Equipment
- 1 9x13 baking dish sprayed with non-stick spray
- 1 large skillet
- 1 oven
Ingredients
- 2 lbs ground beef 80/20 fat ratio preferred
- 1 large onion diced
- 2 large bell peppers diced (green, red, or mixed)
- 2 cloves garlic minced
- 8 oz cream cheese softened to room temperature
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- 8 oz provolone cheese sliced
- 1.5 cups shredded mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers to the skillet, cooking for 5-6 minutes until softened and fragrant.
- Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
- Add ground beef, breaking it up with a spatula, season with salt and pepper, and cook for 7-8 minutes until browned with no pink.
- Drain excess fat if needed.
- Stir in Worcestershire sauce to coat the meat evenly.
- Reduce heat to low and add softened cream cheese, stirring until melted and creamy.
- Transfer meat mixture to prepared baking dish and spread evenly.
- Layer torn provolone cheese over the meat, then sprinkle shredded mozzarella on top.
- Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden.
- Let rest for 5 minutes before serving to allow flavors to meld.
Notes
- Use high-fat ground beef for juicier results.
- Drain excess fat before baking for better texture.
- Substitute cheddar cheese for different flavor profiles.