Description
A practical low-carb take on the Philly cheesesteak, this casserole features seasoned beef, peppers, onions, cream cheese, and a blend of melted provolone and mozzarella.
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. Add diced onions and bell peppers, cooking for 5-6 minutes until they start to soften.
- Add minced garlic and cook for another 30 seconds.
- Introduce the ground beef, breaking it up as it cooks. Season with salt and pepper, cooking for 7-8 minutes until completely browned.
- Drain excess fat, then stir in Worcestershire sauce.
- Reduce heat to low and add cream cheese, stirring until melted and creamy.
- Transfer the mixture to the baking dish and spread evenly.
- Layer provolone pieces over the beef mixture, then top with shredded mozzarella.
- Bake for 22-25 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
For handhelds, serve in low-carb wraps or lettuce leaves. Ideal for meal prep and storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg