Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole delivers all the savory flavors of a traditional Philly cheesesteak while keeping the carb count surprisingly low. Perfect for a family dinner or meal prep, this casserole is hearty, cheesy, and satisfying.
Equipment
- 1 Large skillet
- 1 Casserole dish (9x13 inches)
- 1 Measuring cups and spoons
- 1 Oven
Ingredients
- 1 lb ground beef
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 2 cups mushrooms, sliced
- 4 oz cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt
- to taste Pepper
- 2 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, sautéing until they are softened, about 5 minutes.
- Add the mushrooms to the skillet and continue cooking for another 5 minutes until they release their moisture and start to brown.
- Push the vegetables to the side of the skillet. In the same skillet, add the ground beef. Break it apart with a spoon and cook until it’s browned, about 8-10 minutes. Drain any excess fat if necessary.
- Mix the sautéed vegetables into the ground beef. Stir in the garlic powder, onion powder, salt, and pepper. Remove from heat.
- In a mixing bowl, combine the softened cream cheese with half of the provolone and mozzarella cheese, mixing until well combined.
- Grease the casserole dish, then layer half of the beef and veggie mixture on the bottom. Spread the cream cheese mixture evenly over this layer, then top with the remaining beef and veggie mixture.
- Finish by sprinkling the remaining provolone and mozzarella cheese on top of the casserole.
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
- Remove from the oven and let it sit for a few minutes before slicing and serving.
Notes
Feel free to add or substitute other low-carb vegetables such as zucchini or spinach for variation. This casserole can be stored in the refrigerator for up to 3 days and also freezes well for later meals.