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Low Carb Philly Cheesesteak Casserole

A low carb version of the classic Philly cheesesteak, this casserole is filled with ground beef, peppers, and cheese, all baked together for a rich and creamy dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs 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 to room temperature)
  • 2 tbsp Worcestershire sauce
  • salt and pepper (to taste)
  • 8 oz provolone cheese (sliced) Torn into pieces
  • 1.5 cups mozzarella cheese (shredded)
  • 1 tbsp olive oil

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add diced onions and bell peppers to the hot oil, cooking for 5-6 minutes until they start to soften and become fragrant.
  4. Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
  5. Add ground beef to the skillet, breaking it up with your spatula as it cooks.
  6. Season generously with salt and pepper, cooking for 7-8 minutes until completely browned with no pink remaining.
  7. Drain excess fat if needed.
Mixing
  1. Stir in Worcestershire sauce and let it coat the meat mixture for enhanced flavor.
  2. Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy.
Baking
  1. Transfer the mixture to your prepared baking dish and spread evenly.
  2. Layer torn provolone pieces over the beef, then top with shredded mozzarella.
  3. Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top.
  4. Let rest for 5 minutes before serving.

Notes

For serving, spoon over a bed of shredded lettuce for a very low carb meal or serve with a crisp green salad. It keeps well in the fridge for 3 to 4 days. To freeze, cut the casserole into meal-sized portions and wrap each in foil.