why make this recipe
This casserole gives classic Philly cheesesteak flavor with fewer carbs. It uses ground beef, peppers, and onions for an easy, fast meal. You get melty cheese, rich sauce, and a filling main dish. It works for weeknights, meal prep, or a family dinner.
how to make Low Carb Philly Cheesesteak Casserole
Make the dish in one skillet and finish it in the oven. Brown the beef with onions and peppers, melt in cream cheese, then top with provolone and mozzarella. Bake until the cheese bubbles. For a light side that keeps the meal low carb, try pairing with a warm cauliflower soup recipe.
Ingredients :
- 2 lbs Ground beef (900 g)
- 1 large Large onion (150 g, diced)
- 2 large Large bell peppers (300 g, diced)
- 2 cloves Garlic cloves (minced)
- 8 oz Cream cheese (225 g, softened)
- 2 tbsp Worcestershire sauce
- Salt and pepper (to taste)
- 8 oz Provolone cheese (225 g, sliced)
- 1.5 cups Shredded mozzarella (150 g)
- 1 tbsp Olive oil
Directions :
- Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick spray.
- Heat olive oil in a large skillet over medium heat. Cook diced onions and peppers for 5-6 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet, season with salt and pepper. Cook, breaking up meat, until browned, about 7-8 minutes.
- Stir in Worcestershire sauce, coating the meat mixture.
- Reduce heat to low. Mix in softened cream cheese until melted and creamy.
- Transfer the mixture to the prepared dish, spreading evenly. Layer provolone slices over the beef, then sprinkle shredded mozzarella on top.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.
introduction
This recipe is a simple, low-carb twist on Philly cheesesteak. It keeps the big flavors without bread. You can make it ahead and reheat. Add a green salad or a light soup like creamy cauliflower soup to round the plate.
how to serve Low Carb Philly Cheesesteak Casserole
Cut the casserole into squares and serve hot. Spoon onto plates with a fresh side salad. Top with extra sliced provolone if you like. Serve 6–8 portions depending on appetite.
how to store Low Carb Philly Cheesesteak Casserole
Cool the casserole to room temperature for up to one hour. Cover and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) until hot, about 10-15 minutes. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.
tips to make Low Carb Philly Cheesesteak Casserole
- Use full-fat cream cheese for the creamiest result.
- Dice peppers and onions evenly so they cook the same time as beef.
- Drain excess fat if the beef is very greasy.
- For extra flavor, add a splash more Worcestershire sauce.
- If you want a full low-carb meal idea, serve with low-carb cauliflower soup and a salad.
variation (if any)
- Use ground turkey or chicken for a lighter version.
- Add sliced mushrooms with the peppers and onions.
- Swap provolone for cheddar or Swiss if you prefer.
- Add a little hot sauce or chopped jalapeño for heat.
FAQs
Q: Can I use frozen peppers and onions?
A: Yes. Thaw and drain them first, then cook until soft before adding beef.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the dish, cover, and refrigerate up to 24 hours. Bake when ready.
Q: Is this recipe keto friendly?
A: Yes. It has low carbs if you avoid bread sides.
Q: Can I skip the cream cheese?
A: You can, but the casserole will be less creamy. A small amount of heavy cream can help as a substitute.
Q: How do I reheat single portions?
A: Reheat in a microwave for 1-2 minutes or in a small oven-safe dish at 350°F until warmed.
Low Carb Philly Cheesesteak Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick spray.
- Heat olive oil in a large skillet over medium heat. Cook diced onions and peppers for 5-6 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet, season with salt and pepper. Cook, breaking up meat, until browned, about 7-8 minutes.
- Stir in Worcestershire sauce, coating the meat mixture.
- Reduce heat to low. Mix in softened cream cheese until melted and creamy.
- Transfer the mixture to the prepared dish, spreading evenly. Layer provolone slices over the beef, then sprinkle shredded mozzarella on top.
- Bake for 20-25 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving.
Nutrition
Notes
Tips: Use full-fat cream cheese for the creamiest result. Dice peppers and onions evenly so they cook the same time as beef. Drain excess fat if the beef is very greasy. For extra flavor, add a splash more Worcestershire sauce.