Go Back
Low Carb Philly Cheesesteak Casserole

Low Carb Philly Cheesesteak Casserole

This Low Carb Philly Cheesesteak Casserole captures all the savory, gooey magic of a classic Philly cheesesteak without the bread. It features a rich, creamy base with savory ground beef, tender sautéed peppers and onions, and a luscious cheese sauce. It's a decadent-feeling yet healthy, high-protein meal perfect for a satisfying weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs Ground Beef, preferably an 80/20 blend for the best flavor and moisture.
  • 1 large Onion, diced.
  • 2 large Bell Peppers (a mix of green and red adds great color and flavor), diced.
  • 2 cloves Garlic, freshly minced.
  • 8 oz Cream Cheese, softened to room temperature to ensure it melts smoothly.
  • 2 tbsp Worcestershire Sauce for that signature savory depth.
  • Salt and Pepper to taste.
  • 8 oz Provolone Cheese, sliced. This is the classic cheesesteak cheese!
  • 1.5 cups Mozzarella Cheese, shredded, for that perfect bubbly, golden-brown top.
  • 1 tbsp Olive Oil for sautéing the vegetables.

Equipment

  • 9x13-inch baking dish
  • Large skillet or Dutch oven
  • spatula

Method
 

Instructions
  1. Prep Your Station: First things first, get your oven preheating to 350°F (175°C). Grab a 9×13 inch baking dish and give it a quick spray with non-stick cooking spray. This little step makes cleanup so much easier later.
  2. Sauté the Veggies: Heat the olive oil in a large skillet or Dutch oven over medium heat. Once it’s shimmering, toss in your diced onions and bell peppers. Let them cook, stirring occasionally, for about 5-6 minutes. You want them to get nice and soft and start smelling amazing. Add the minced garlic and cook for just 30 seconds more until fragrant—be careful not to let it burn!
  3. Brown the Beef: Add the ground beef right into the skillet with the veggies. Use a spatula to break it up as it cooks. Season it well with salt and pepper. Continue cooking for 7-8 minutes, until it's fully browned with no pink left. If you have a lot of excess grease in the pan, carefully drain it off.
  4. Make It Creamy: Turn the heat down to low. Pour in the Worcestershire sauce and give everything a good stir to coat the meat. Now, add the softened cream cheese. Stir continuously until the cream cheese melts completely into the beef and vegetable mixture, creating a rich, creamy sauce. This is the secret to a truly decadent casserole.
  5. Assemble the Casserole: Carefully transfer the beef mixture from the skillet to your prepared baking dish. Spread it out into an even layer. Now for the best part: the cheese. Tear the provolone slices and arrange them over the top of the beef mixture. Finally, sprinkle the shredded mozzarella evenly over the provolone.
  6. Bake to Perfection: Place the dish in your preheated oven and bake for 22-25 minutes. You'll know it's done when the cheese is completely melted, bubbly, and has beautiful golden-brown spots. Let it rest for about 5 minutes before serving. This helps the casserole set up a bit and makes it easier to serve.

Notes

For best results, drain excess fat from the ground beef to avoid an oily casserole. Ensure cream cheese is at room temperature for a smooth, clump-free sauce. For a superior cheese melt, shred your own mozzarella from a block. Substitutions: Thinly sliced sirloin, ribeye, ground turkey or chicken can be used. Sliced mushrooms can be added with the peppers. Provolone can be swapped for American or Pepper Jack cheese.