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Low Carb Philly Cheesesteak Casserole dish served in a baking dish

Low Carb Philly Cheesesteak Casserole

A healthier twist on the classic Philly cheesesteak, this low carb casserole is creamy, cheesy, and packed with flavor, all made in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Cheese
  • 2 lbs ground beef (80/20 fat ratio preferred) Provides the base flavor for the casserole.
  • 8 oz provolone cheese (sliced) This cheese melts well and adds flavor.
  • 1.5 cups mozzarella cheese (shredded) Adds creaminess and stretch.
Vegetables
  • 1 large onion (diced) Provides sweetness and flavor.
  • 2 large bell peppers (diced) Adds crunch and color.
  • 2 cloves garlic (minced) Enhances overall flavor.
Other Ingredients
  • 8 oz cream cheese (softened to room temperature) Creates a creamy base for the casserole.
  • 2 tbsp Worcestershire sauce Adds depth of flavor.
  • Salt and pepper (to taste) Essential for seasoning.
  • 1 tbsp olive oil Used for sautéing vegetables.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add diced onions and bell peppers to the hot oil, cooking for 5-6 minutes until they start to soften.
  4. Add minced garlic and cook for another 30 seconds.
  5. Add ground beef to the skillet, breaking it up as it cooks. Season with salt and pepper, cooking for 7-8 minutes until browned. Drain excess fat if needed.
  6. Stir in Worcestershire sauce.
  7. Reduce heat to low and add softened cream cheese, stirring until melted.
Assembly and Baking
  1. Transfer mixture to the prepared baking dish, spreading evenly.
  2. Layer provolone pieces over the beef, then top with shredded mozzarella.
  3. Bake for 22-25 minutes until cheese is melted and bubbly.
  4. Let rest for 5 minutes before serving.

Notes

Top with fresh herbs like parsley or a sprinkle of red pepper flakes for some heat. This casserole stores well in an airtight container for up to 4 days in the fridge or can be frozen for up to 3 months.