Low Carb Philly Cheesesteak Casserole
A hearty, cheesy casserole that embodies the classic flavors of a Philly cheesesteak while keeping carbs low, perfect for busy weeknights.
Ingredients
For the Casserole
- 2 lbs ground beef (80/20 fat ratio preferred) Can substitute with ground turkey or chicken for a lighter version.
- 1 large onion (diced)
- 2 large bell peppers (green, red, or mixed, diced)
- 2 cloves garlic (minced)
- 8 oz cream cheese (softened to room temperature) Can reduce or swap half with plain Greek yogurt for a lighter version.
- 2 tbsp Worcestershire sauce Can substitute with soy sauce or tamari.
- Salt and pepper (to taste)
- 8 oz provolone cheese (sliced) Feel free to use other cheese variants.
- 1.5 cups mozzarella cheese (shredded)
- 1 tbsp olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
- In a large skillet over medium heat, heat the olive oil.
- Add the diced onions and bell peppers to the oil, cooking for 5-6 minutes until they begin to soften and release their fragrance.
- Stir in the minced garlic and cook for an additional 30 seconds, making sure to stir constantly to prevent burning.
- Add the ground beef, breaking it up with your spatula as it cooks. Season generously with salt and pepper. Cook for 7-8 minutes until no pink remains. Drain any excess fat if needed.
- Stir in the Worcestershire sauce, allowing it to coat the meat mixture for enhanced flavor. Lower the heat and incorporate the softened cream cheese, stirring until the mixture is creamy.
- Transfer everything to your prepared baking dish and spread it evenly.
- Layer torn pieces of provolone cheese over the beef, then top it with shredded mozzarella cheese.
- Bake in the oven for 22-25 minutes, until the cheese is melted, bubbly, and lightly golden on top. Let it rest for 5 minutes before serving to meld the flavors together.
Notes
Serve directly from the baking dish or alongside a light salad drizzled with olive oil or balsamic vinaigrette. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen before baking.