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Low Carb Philly Cheesesteak Casserole

This cozy casserole offers all the delicious flavors of a classic Philly cheesesteak without the carbs, making it a perfect low-carb option for family dinners or game nights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef (80/20 fat ratio preferred)
  • 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) Substitute for a non-dairy version for dairy-free options.
  • 2 tbsp Worcestershire sauce
  • to taste Salt and pepper
  • 8 oz provolone cheese (sliced)
  • 1.5 cups mozzarella cheese (shredded)
  • 1 tbsp olive oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat.
  3. Add diced onions and bell peppers to the hot oil. Sauté for 5-6 minutes until they’re softened and fragrant.
  4. Stir in minced garlic and cook for another 30 seconds.
  5. Add in ground beef, breaking it up with a spatula as it browns. Season generously with salt and pepper and cook for 7-8 minutes until there’s no pink left. Drain any excess fat if necessary.
  6. Mix in Worcestershire sauce, allowing it to coat the meat mixture.
  7. Lower the heat and stir in softened cream cheese until melted and creamy.
  8. Spread the mixture evenly in your prepared baking dish.
  9. Layer torn provolone cheese pieces over the beef, followed by shredded mozzarella cheese.
  10. Bake for 22-25 minutes until the cheese is melted, bubbly, and golden.
  11. Let it rest for 5 minutes before serving to allow flavors to meld together.

Notes

Leftovers can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Consider serving with a fresh salad or cauliflower rice.