Description
A creamy, cheesy, low-carb twist on the classic Philly cheesesteak sandwich, perfect for weeknights or gatherings.
Ingredients
Scale
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion (diced)
- 2 large bell peppers (green or red, 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 oven to 350°F (175°C). Spray a 9×13 baking dish with non-stick spray.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add diced onion and bell peppers. Cook for 5–6 minutes until softened.
- Add minced garlic and stir for 30 seconds.
- Add ground beef to the skillet, breaking it up and cooking for 7–8 minutes until no pink remains. Season with salt and pepper and drain fat if needed.
- Stir in the Worcestershire sauce, coating the beef.
- Reduce heat to low, then add the cream cheese and stir until melted and creamy.
- Transfer the meat and veggie mix to the prepared baking dish and spread evenly.
- Tear provolone cheese and place pieces over the beef, then sprinkle with mozzarella cheese.
- Bake for 22–25 minutes until the cheese is melted and golden. Let rest for 5 minutes before serving.
Notes
For best flavor and texture, use 80/20 ground beef. Soften cream cheese for easier melting. The casserole can be made ahead and stored for later use.
- Prep Time: 15
- Cook Time: 30
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg