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Low Carb Philly Cheesesteak Casserole topped with cheese and peppers

Low Carb Philly Cheesesteak Casserole

This Low Carb Philly Cheesesteak Casserole combines tender beef, melting cheeses, and sautéed vegetables, creating a hearty and satisfying dish ideal for low-carb dieters and fans of classic flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 tablespoon Olive oil For sautéing the vegetables and beef
  • 1 medium Onion, diced Adds sweetness and flavor
  • 1 cup Bell peppers, diced Provides crunch and vibrant color
  • 2 cloves Garlic, minced Enhances the overall taste
Protein
  • 1 pound Ground beef Main protein for the casserole
Seasonings and Sauce
  • 1 teaspoon Salt Basic seasoning
  • 1 teaspoon Pepper Basic seasoning
  • 1 tablespoon Worcestershire sauce Adds tangy depth to the beef mixture
Cheeses
  • 4 ounces Cream cheese Creates a creamy texture
  • 4 ounces Provolone cheese, torn Melts beautifully
  • 1 cup Mozzarella cheese, shredded Provides a gooey finish

Method
 

Preparation
  1. Preheat your oven to 350°F and spray a 9×13 baking dish with non-stick spray.
  2. Heat olive oil in a large skillet over medium heat.
Cooking
  1. Add diced onions and bell peppers to the skillet, cooking for 5-6 minutes until soft and fragrant.
  2. Add minced garlic to the skillet, then add ground beef, breaking it apart as it cooks. Season with salt and pepper, cooking for 7-8 minutes until browned.
  3. Stir in Worcestershire sauce and mix with the meat. Reduce heat and add cream cheese, stirring until it’s fully melted.
Assembly and Baking
  1. Transfer the beef mixture to the prepared baking dish. Layer torn provolone pieces over the top, then add shredded mozzarella.
  2. Place the dish in the oven and bake for 22-25 minutes until the cheese is melted and bubbly.
Serving
  1. Let the casserole rest for 5 minutes before serving.

Notes

For best results, don't rush the browning of the beef. Use high-quality provolone for a better melt. Store leftovers in an airtight container in the fridge for up to 3 days.