Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole combines the classic flavors of a Philly cheesesteak into a hearty, low-carb meal that’s perfect for busy weeknights or meal prep.
Ingredients
Meat and Cheese Ingredients
- 2 lbs ground beef (80/20 fat ratio preferred)
- 8 oz cream cheese (softened to room temperature)
- 8 oz provolone cheese (sliced)
- 1.5 cups mozzarella cheese (shredded)
Vegetable Ingredients
- 1 large onion (diced)
- 2 large bell peppers (green, red, or mixed, diced)
- 2 cloves garlic (minced)
Seasonings and Cooking Ingredients
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and pepper (to taste)
Instructions
Preparation
- Preheat your 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 hot oil, cooking for 5-6 minutes until they start to soften and become fragrant.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper, cooking for 7-8 minutes until completely browned with no pink remaining. Drain excess fat if needed.
- Stir in Worcestershire sauce and let it coat the meat mixture for enhanced flavor.
- Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy.
- Transfer the mixture to your prepared baking dish and spread evenly.
- Layer torn provolone pieces over the beef, then top with shredded mozzarella.
Baking
- Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top.
- Let rest for 5 minutes before serving to allow flavors to meld together.
Notes
You can serve the casserole warm straight from the oven, pairing it with a simple side salad, low-carb bread, or cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.