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Low Carb Philly Cheesesteak Casserole

Low Carb Philly Cheesesteak Casserole

A rich, cheesy high-protein casserole with seasoned ground beef, bell peppers, caramelized onion, cream cheese, provolone, and mozzarella. All the flavor of a classic Philly cheesesteak with only around 7 grams of carbs per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef 80/20 fat ratio recommended for best flavor and texture
  • 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 at least 30 minutes before cooking
  • 2 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 8 oz provolone cheese sliced
  • 1.5 cups shredded mozzarella cheese
  • 1 tbsp olive oil

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Spatula or wooden spoon
  • Non-stick cooking spray

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with non-stick spray and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers and cook for 5 to 6 minutes, stirring occasionally, until softened and fragrant.
  3. Add minced garlic and stir constantly for 30 seconds. Do not let it burn.
  4. Add ground beef to the skillet. Break it apart with a spatula and season generously with salt and pepper. Cook for 7 to 8 minutes until completely browned with no pink remaining. Drain excess fat if needed.
  5. Stir in Worcestershire sauce and let it coat the meat for about 30 seconds. Reduce heat to low and add the softened cream cheese. Stir until fully melted and the mixture is thick and creamy throughout.
  6. Transfer the beef mixture to the prepared baking dish and spread evenly. Lay torn provolone slices over the filling to cover, then top with an even layer of shredded mozzarella.
  7. Bake for 22 to 25 minutes until the cheese is fully melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving so the filling sets and scoops cleanly.

Notes

Pull cream cheese from the fridge at least 30 minutes before cooking to ensure smooth blending. Drain excess fat after browning the beef for a cleaner casserole. Do not skip the 5-minute rest after baking. Leftovers keep in the fridge for up to 4 days and reheat best in a covered skillet over low heat. Freezes well for up to 2 months.