Low Carb Philly Cheesesteak Casserole
A hot, cheesy bake that captures all the savory flavors of a Philly cheesesteak without the roll, perfect for a comforting low-carb dinner.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
Ingredients
Scale
- 2 lbs ground beef (80/20 recommended)
- 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 or torn
- 1.5 cups mozzarella cheese, shredded
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13 baking dish with non-stick spray.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onions and bell peppers. Sauté for 5–6 minutes until softened.
- Stir in minced garlic and cook for 30 seconds, stirring.
- Add the ground beef to the skillet. Cook for 7–8 minutes until no pink remains. Drain excess fat if necessary.
- Stir in 2 tbsp Worcestershire sauce and let it simmer for a minute.
- Reduce heat to low, then add the softened cream cheese and stir until melted and creamy.
- Transfer the beef mixture to the prepared baking dish and spread evenly.
- Layer torn provolone pieces over the top, then sprinkle with shredded mozzarella.
- Bake for 22–25 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
Use 80/20 ground beef to avoid a dry casserole; soften the cream cheese for smoother incorporation.