Description
This Philly Cheesesteak Casserole takes all the savory, cheesy goodness of the classic sandwich—minus the bread—and transforms it into a hearty, low-carb comfort food dish. Loaded with tender beef, sautéed peppers and onions, and topped with melty provolone and mozzarella, it’s perfect for keto weeknight dinners or meal prep.
Ingredients
- 1 lb ground beef or thinly sliced steak (like ribeye)
- 1 tbsp olive oil or butter
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 4 oz cream cheese
- 6 slices provolone cheese
- 1/2 cup shredded mozzarella or cheddar cheese
- Salt and black pepper, to taste
- Optional: 1/2 cup sliced mushrooms
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat oil over medium heat. Sauté bell peppers, onion, garlic, and mushrooms (if using) until soft and slightly caramelized. Remove and set aside.
- In the same skillet, cook ground beef (or steak) until browned. Season with salt and pepper.
- Stir in cream cheese until melted and fully incorporated with the beef.
- Return cooked vegetables to the skillet and mix to combine.
- Transfer mixture to a baking dish. Top with provolone slices and shredded cheese.
- Bake for 15–20 minutes, or until cheese is melted and bubbly. Optional: broil for 1–2 minutes for a golden top.
- Let cool slightly before serving.
Notes
- Use sliced ribeye or roast beef for a more traditional flavor.
- Add red pepper flakes or jalapeños for heat.
- Broil at the end for extra cheesy browning.
- Serve with salad, cauliflower rice, or roasted veggies to keep it keto.
- Freezes and reheats well—great for batch cooking!
