Description
A comforting low-carb casserole that captures the flavors of a traditional Philly cheesesteak without the bread.
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 olive oil in a large skillet over medium heat. Add diced onions and bell peppers, cooking for 5-6 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
- Add ground beef, breaking it up as it cooks, seasoning with salt and pepper, and cooking until browned (7-8 minutes).
- Drain excess fat if needed, then stir in Worcestershire sauce and cream cheese until melted and creamy.
- Transfer the mixture to the baking dish, layering torn provolone and shredded mozzarella on top.
- Bake for 22-25 minutes until cheese is melted and bubbly. Let sit for 5 minutes before serving.
Notes
For a fresh touch, consider topping with basil after baking. The casserole can be made ahead and stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American