Low Carb Philly Cheesesteak Casserole
A delicious low-carb twist on the classic Philly cheesesteak, combining juicy steak, fresh peppers, onions, and melty cheese for a satisfying meal.
Ingredients
Meat
- 1 lb Ground Beef (85/15) Can substitute with ground turkey for a lighter option.
- 1 cup Beef or Chicken Broth Adds depth of flavor.
Vegetables
- 1 Thinly sliced bell peppers Key ingredient for flavor.
- 1 Onion, thinly sliced Adds sweetness when sautéed.
- 1 cup Mushrooms, thinly sliced Optional for added flavor.
- 2 cloves Garlic, minced Enhances flavor.
Cheese
- 8 oz Cream Cheese Creates a creamy texture.
- 1 cup Provolone cheese, shredded Classic choice for melting.
Seasonings
- 1 tsp Italian seasoning For savory flavor.
- 1 tsp Smoked paprika Adds a smoky hint.
- 1 tsp Garlic powder Boosts garlic flavor.
- 1 tsp Sea salt To taste.
- ½ tsp Black pepper To taste.
Optional Ingredients
- 1 tbsp Worcestershire sauce Enhances flavor depth.
- ¼ cup Heavy cream For extra creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the sliced onions, bell peppers, and garlic. Cook until tender.
- Stir in the cream cheese until melted and creamy.
Assembly
- Combine the meat mixture with the vegetables and spread evenly in a baking dish.
- Top with shredded provolone cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Notes
Perfect for meal prep; keeps well in the fridge for 3-5 days. Can be frozen for up to three months before baking.