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Low Carb Philly Cheesesteak Casserole

A comforting and cheesy casserole that delivers all the flavors of a classic Philly cheesesteak without the carbs. Perfect for busy weeknights or potlucks.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs ground beef (80/20 fat ratio preferred) Use 90/10 if you want less fat but expect a drier result.
  • 1 large onion, diced Yellow or sweet onion work best.
  • 2 large bell peppers, diced Green, red, or mixed for color and sweetness.
  • 2 cloves garlic, minced Or 1 tsp jarred garlic.
  • 8 oz cream cheese, softened Full-fat gives the creamiest result.
  • 2 tbsp Worcestershire sauce Adds umami; soy sauce is an OK substitute.
  • Salt and pepper to taste
  • 8 oz provolone cheese, sliced For that classic cheesesteak melt.
  • 1.5 cups mozzarella cheese, shredded For stretch and browning.
  • 1 tbsp olive oil Or avocado oil.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Generously spray a 9×13 baking dish with non-stick spray.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat.
  3. Add the diced onion and bell peppers. Cook, stirring occasionally, for 5–6 minutes until softened and slightly caramelized.
  4. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
  5. Add the ground beef to the skillet. Season with salt and pepper and cook, breaking it up with a spoon, until fully browned, about 7–8 minutes.
  6. If there’s a lot of excess fat, drain most of it from the skillet; leave a tablespoon for flavor if desired. Stir in the Worcestershire sauce.
  7. Reduce heat to low. Add the softened cream cheese and stir until it melts and forms a creamy, cohesive mixture with the beef and vegetables. Taste and adjust seasoning.
  8. Transfer the beef mixture to the prepared baking dish, spreading it into an even layer. Top with the provolone slices, then sprinkle the shredded mozzarella evenly over the top.
Baking
  1. Bake for 22–25 minutes, until the cheeses are melted, bubbly, and starting to turn golden at the edges.
  2. Let the casserole rest for 5 minutes before serving so it sets slightly and is easier to portion.

Notes

If you want a lower-fat version, swap half the cream cheese for Greek yogurt (stir in off-heat so it doesn’t break). For dairy-free, use a plant-based cream cheese and dairy-free cheeses, but texture will differ. Serve straight from the dish over leafy greens or spoon it into toasted low-carb rolls.