Description
A delicious and comforting low carb twist on the classic Philly cheesesteak, made easy in a casserole form.
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 for about 30 seconds.
- Add diced onions and bell peppers, cooking for 5-6 minutes until softened.
- Add minced garlic, cooking for another 30 seconds.
- Add ground beef, breaking it up as it cooks for 7-8 minutes, seasoning with salt and pepper.
- Drain excess fat if necessary.
- Stir in Worcestershire sauce.
- Reduce heat to low and add softened cream cheese, stirring until melted and creamy.
- Transfer the mixture to the baking dish, spreading evenly.
- Layer torn provolone pieces over the beef, then top with shredded mozzarella.
- Bake for 22-25 minutes until cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
Make sure to preheat the oven and use softened cream cheese for a smooth sauce. This casserole reheats well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg
Keywords: low carb, cheesesteak, casserole, keto