Hey lovely kitchen adventurers! It’s Ava from Snack Nova, and today I’m bringing you a recipe that’s bound to become a staple in your home—my Low Carb Philly Cheesesteak Casserole. Imagine all the flavors of a classic Philly cheesesteak wrapped in a comforting, cheesy casserole without the carb overload. This dish takes me back to my college days in Philly, where every corner had a sizzling cheesesteak stand. It’s a nostalgic hug in a bake, and I can’t wait for you to dive in!
Why You’ll Absolutely Love This Recipe
- It’s so easy, it feels like a little kitchen victory!
- Perfect for Healthy Meals For Big Groups or a cozy family dinner.
- Ready in under 30 minutes—hello 30 Minute Meals Low Carb!
- Rich in flavor yet kind to your waistline, making it a Yummy High Protein Dinner.
- No fancy ingredients needed, just everyday pantry staples.
Simple Ingredients for a Delicious Treat
Let’s chat about what makes this casserole a superstar. We’re using 2 lbs of ground beef, and I recommend the 80/20 fat ratio for that juicy, flavorful touch. Onions and bell peppers bring in that classic cheesesteak vibe—feel free to mix up the colors for a pop of visual delight! And who can forget the cheese? With both provolone and mozzarella, you’re in for a cheese pull that’s the stuff of dreams.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Preheat your oven to 350°F (175°C) and 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 to the hot oil, cooking for 5-6 minutes until they start to soften and become fragrant. Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Add ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper, cooking for 7-8 minutes until completely browned with no pink remaining. Drain excess fat if needed.
Stir in Worcestershire sauce and let it coat the meat mixture for enhanced flavor. Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy.
Transfer the mixture to your prepared baking dish and spread evenly. Layer torn provolone pieces over the beef, then top with shredded mozzarella for that perfect cheese pull. Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving to allow flavors to meld together.
A Few of My Favorite Tips
Here’s a little secret: if you like a bit of kick, toss in some red pepper flakes with your garlic. And for those who adore mushrooms, a handful of sliced mushrooms sautéed with the onions is a game-changer!
How I Like to Serve This
I love serving this casserole with a side of crisp, green salad drizzled with a simple vinaigrette. It balances out the richness of the dish beautifully. Or, if you’re feeling extra indulgent, a dollop of sour cream on top is just divine!
Storing & Reheating (If There’s Any Left!)
If you’re lucky enough to have leftovers, this casserole stores wonderfully! Pop it into an airtight container and refrigerate for up to 3 days. To reheat, just cover with foil and warm it in the oven at 350°F until heated through. It tastes just as amazing the next day!
For more delicious inspiration, you might want to check out some of my other recipes like **Start Your Day Right with High Protein Baked Oatmeal** or **Kickstart Your Day with High Protein Cinnamon Roll Baked Oatmeal**. Happy cooking, friends!
Low Carb Philly Cheesesteak Casserole
Ingredients
Meat and Dairy
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion (diced)
- 2 large bell peppers (diced) (green, red, or mixed)
- 2 cloves garlic (minced)
- 8 oz cream cheese (softened)
- 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 oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray. Heat olive oil in a skillet over medium heat.
- Add onions and bell peppers, cooking for 5-6 minutes. Add garlic and cook for another 30 seconds.
- Add ground beef, season with salt and pepper, and cook until browned (7-8 minutes). Drain excess fat.
- Stir in Worcestershire sauce and cream cheese until melted and creamy.
- Transfer to baking dish, layer provolone, then mozzarella. Bake for 22-25 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
