Low Carb Philly Cheesesteak Casserole
Experience all the flavors of a classic Philly cheesesteak in a hearty, low-carb casserole that's easy to make and perfect for weeknight dinners.
Ingredients
Base
- 2 lbs ground beef (80/20) for flavor and browning
Vegetables
- 1 large onion, diced gives sweet depth
- 2 large bell peppers (green/red/mixed), diced for color and crunch
Aromatics & Sauce
- 2 cloves garlic, minced fresh is best
- 2 tbsp Worcestershire sauce keeps it savory and layered
- to taste salt and black pepper
Creamy Binder & Cheese
- 8 oz cream cheese, softened let it sit on the counter so it melts smoothly
- 8 oz provolone, sliced or torn for gooey pockets
- 1.5 cups shredded mozzarella for that golden top
Pantry/Fat
- 1 tbsp olive oil or use avocado oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Get the cream cheese out early so it softens.
Sauté the Vegetables
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and bell peppers; cook 5–6 minutes until they soften and start to caramelize.
- Add minced garlic and cook 30 seconds more, stirring to prevent burning.
Brown the Beef
- Add 2 lbs ground beef to the skillet, breaking it up. Season generously with salt and pepper. Cook 7–8 minutes until fully browned with no pink.
- Drain excess fat if there's a pool in the pan.
Add Flavor & Cream
- Stir in 2 tbsp Worcestershire sauce to coat the meat. Reduce heat to low and add the softened cream cheese, stirring until it melts into a creamy sauce.
Build the Casserole
- Transfer the beef mixture to your prepared dish and spread evenly.
- Layer torn provolone over the meat, then sprinkle shredded mozzarella evenly.
Bake & Rest
- Bake for 22–25 minutes until cheese is bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
Store leftovers in the fridge for up to 4 days, or freeze in portions for up to 3 months. Good served with roasted cauliflower or a crisp green salad.