Low Carb Philly Cheesesteak Casserole
A comforting low-carb casserole that captures the flavors of a Philly cheesesteak without the carbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
- 2 lbs ground beef (80/20 recommended)
- 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)
- 2 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 8 oz provolone cheese (sliced)
- 1.5 cups mozzarella cheese (shredded)
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.
- Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook, stirring occasionally, until they’re soft and starting to brown, about 5–6 minutes.
- Stir in the minced garlic and cook another 30 seconds until fragrant.
- Add the ground beef to the skillet. Break it into chunks and season with salt and pepper. Cook until fully browned, about 7–8 minutes. If there’s excess fat, drain most of it from the pan.
- Lower the heat and stir in 2 tablespoons Worcestershire sauce and the softened cream cheese. Mix until the cream cheese melts and coats the beef in a smooth, creamy sauce. Taste and adjust seasoning.
- Spoon the beef-and-veg mixture into the prepared baking dish in an even layer. Arrange the provolone slices over the top, then sprinkle the shredded mozzarella evenly.
- Bake in the preheated oven for 22–25 minutes, until the cheeses are melted and bubbling and the edges are golden. Let the casserole rest 5 minutes before slicing.
Notes
If you’re out of provolone, Swiss or Monterey Jack work well. For lower-fat options, use 90/10 ground beef but add a splash of beef broth if the mixture seems dry.