Description
A quick and easy casserole packed with the savory flavors of a classic Philly cheesesteak, but without the carbs!
Ingredients
Scale
- 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)
- 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 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, then add diced onions and bell peppers, cooking for 5 to 6 minutes until softened and fragrant.
- Add minced garlic and cook for another 30 seconds while stirring constantly.
- Add ground beef to the skillet, breaking it up and cooking for 7 to 8 minutes until browned, draining excess fat if necessary.
- Stir in Worcestershire sauce, then reduce heat to low and add softened cream cheese, stirring until melted and creamy.
- Transfer the mixture to the baking dish, layering torn provolone and shredded mozzarella on top.
- Bake for 22 to 25 minutes until the cheese is melted and bubbly, then let rest for 5 minutes before serving.
- Serve hot, garnished with chopped parsley if desired.
Notes
For best results, soften cream cheese before use and avoid overcrowding the skillet to ensure proper browning of the beef.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
Keywords: cheesesteak, casserole, low carb, keto, comfort food