Description
A scrumptious low-carb version of the classic Philly cheesesteak, this casserole is packed with flavor and perfect for busy weeknights.
Ingredients
Scale
- 2 lbs ground beef, 80/20 fat ratio preferred
- 1 large onion, diced
- 2 large bell peppers, diced
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 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 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain excess fat and season with salt and pepper. Set aside.
- Dice the onion and bell peppers, and mince the garlic.
- In the same skillet, heat olive oil over medium heat. Sauté the diced onion for 10-15 minutes until caramelized, then transfer to a bowl.
- Next, sauté the bell peppers for 5-7 minutes until tender-crisp. Add minced garlic and cook for 1 more minute. Combine with onions in the bowl.
- Reduce heat to medium-low, add cream cheese and Worcestershire sauce, and stir until smooth. Add seasoned beef, onions, and peppers, and mix in mozzarella cheese.
- Transfer mixture to baking dish, spread evenly, and top with provolone cheese slices.
- Bake for 20-25 minutes until hot and bubbly, and cheese is melted. Broil for 1-2 minutes if extra browning is desired.
- Allow to rest for 5-10 minutes before serving. Optionally garnish with fresh parsley.
Notes
This casserole can be made ahead of time and stored in the fridge for up to a day. For longer storage, freeze it for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Keywords: low carb, cheesesteak, casserole, keto, comfort food