Description
A hearty and comforting low-carb casserole capturing the flavors of a classic Philly cheesesteak without the carb load of hoagie rolls.
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)
- 1.5 cups mozzarella cheese (shredded)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook for 5–6 minutes until softened and fragrant.
- Add minced garlic and cook for 30 seconds, stirring constantly.
- Add ground beef, breaking apart with a spatula. Season with salt and pepper and cook for 7–8 minutes until no pink remains. Drain excess fat if needed.
- Stir in Worcestershire sauce and reduce heat to low. Add softened cream cheese and stir until melted and smooth.
- Transfer mixture to the baking dish, layer with provolone cheese, then top with mozzarella cheese.
- Bake for 22–25 minutes, or until cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
Use ground turkey or chicken to cut fat. Swap sharp cheddar for provolone for a tangier bite. Ensure cream cheese is softened for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American