Description
Low Carb Philly Cheesesteak Casserole is everything I love about the classic sandwich savory beef, sweet peppers, caramelized onions, and melty cheese without the bread weighing it down. It’s rich, creamy, cheesy, and deeply satisfying while staying low carb and keto-friendly.
Ingredients
Units
Scale
- 2 lbs ground beef (80/20 preferred)
- 1 large onion, diced
- 2 large bell peppers (green, red, or mixed), diced
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 2 tablespoons Worcestershire sauce
- Salt and pepper, to taste
- 8 oz provolone cheese, sliced
- 1.5 cups mozzarella cheese, shredded
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C)
- Spray a 9×13 baking dish with non-stick spray
- Heat olive oil in a large skillet over medium heat
- Add diced onions and bell peppers and cook 5–6 minutes until softened
- Add minced garlic and cook 30 seconds
- Add ground beef, season with salt and pepper, and cook 7–8 minutes until browned
- Drain excess grease if needed
- Stir in Worcestershire sauce
- Reduce heat to low and mix in softened cream cheese until fully melted and creamy
- Transfer mixture to prepared baking dish and spread evenly
- Layer provolone slices over the top
- Sprinkle shredded mozzarella evenly over provolone
- Bake 22–25 minutes until cheese is melted, bubbly, and lightly golden
- Rest 5 minutes before serving
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 2 months. Reheat in the oven at 325°F until warmed through or microwave in short intervals. For best texture, add a small sprinkle of mozzarella before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 135mg
