Description
A low-carb take on the classic Philly cheesesteak, this casserole features tender beef, sautéed peppers and onions, and gooey cheese, all without the bun.
Ingredients
Scale
- 2 lb 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
- 2 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 8 oz provolone cheese, sliced or torn
- 1.5 cups mozzarella cheese, shredded (~6 oz)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers to the oil and cook for 5–6 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
- Add ground beef to the skillet, breaking it apart as it cooks. Season with salt and pepper. Cook until browned, about 7–8 minutes, and drain excess fat.
- Stir in Worcestershire sauce and reduce heat to low.
- Add softened cream cheese and stir until melted and creamy.
- Transfer mixture to the baking dish, spreading evenly.
- Layer provolone over the mixture, followed by shredded mozzarella.
- Bake for 22–25 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
For lower-sodium options, use reduced-sodium cheeses and Worcestershire sauce. Allow cream cheese to reach room temperature for easier incorporation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 3g
- Sodium: 900mg
- Fat: 46g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 145mg