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Low Carb Philly Cheesesteak Casserole

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A cheesy, savory dinner loaded with steak and veggies that captures traditional Philly cheesesteak flavors while maintaining a carb-conscious lifestyle.

Ingredients

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  • 2 lbs ground beef (80/20 fat ratio preferred)
  • 1 large onion, diced
  • 2 large bell peppers, diced (green, red, or mixed)
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened to room temperature
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • 8 oz provolone cheese, sliced
  • 1½ cups mozzarella cheese, shredded
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 350°F and spray a 9×13 inch baking dish with non-stick spray.
  2. Heat olive oil in large skillet over medium heat. Add diced onions and bell peppers and cook 5-6 minutes until softened and fragrant. Add minced garlic and cook 30 seconds more, stirring constantly.
  3. Add ground beef to skillet, breaking up with spatula as it cooks. Season generously with salt and pepper. Cook 7-8 minutes until completely browned with no pink remaining and internal temperature reaches 160°F. Drain excess fat if needed.
  4. Stir in Worcestershire sauce. Reduce heat to low and add softened cream cheese, stirring constantly until completely melted and creamy, about 2-3 minutes.
  5. Transfer mixture to prepared baking dish and spread evenly. Layer torn provolone pieces over beef, then top with shredded mozzarella, spreading to edges.
  6. Bake 22-25 minutes until cheese is melted, bubbly, and lightly golden on top. Let rest 5 minutes before serving.

Notes

  • Use 80/20 ground beef for most tender, juicy results. Drain well before adding cream cheese.
  • Full-fat cream cheese creates richest texture. Soften to room temperature before using.
  • Yellow onions provide sweetest flavor when cooked.
  • Tear provolone into smaller pieces for even melting.
  • Block cheese that you shred yourself melts better than pre-shredded.
  • Can substitute cheddar cheese for different flavor profile.

Nutrition