I love how this casserole brings all the hearty, cheesy flavors of a Philly cheesesteak into a low‑carb, make‑ahead dinner. It’s loaded with seasoned ground beef, bell peppers, onions, and three kinds of cheese—perfect for a cozy weeknight meal.

Why You’ll Love This Recipe

I enjoy the deep, savory flavor from the steak and veggies, all tied together by a creamy, cheesy sauce. Since it’s gluten‑free and low carb, it fits my healthy eating goals without sacrificing taste. Plus, it’s easy to prep ahead and bake when I’m ready for dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb ground beef
2 large bell peppers (I usually use green)
1 large onion, diced
2 cloves garlic, minced
2 tbsp Worcestershire sauce
Salt and pepper, to taste
1 tbsp olive oil
8 oz cream cheese
1½ cups mozzarella cheese, shredded
8 oz provolone cheese, sliced or shredded

directions

Preheat oven to 350 °F (180 °C).
In a skillet over medium heat, heat olive oil. Add ground beef, season with salt and pepper, and cook until no longer pink; drain any excess fat.
Add diced onion, bell peppers, and garlic to the skillet; sauté until vegetables soften (about 4–5 minutes).
Stir in cream cheese and Worcestershire sauce until a creamy sauce forms and coats the ingredients.
Fold in half of the mozzarella and provolone until melted and well mixed.
Transfer mixture to a greased 9×13‑inch baking dish. Top with remaining cheeses.
Bake for 15–20 minutes, until cheese is melted and bubbly. Let rest a few minutes before serving.

Servings and timing

Servings: 6
Prep time: about 20 minutes
Cook time: about 30 minutes (20 minutes stovetop + 15–20 minutes baking)
Total time: roughly 50 minutes

Variations

I sometimes swap the ground beef for thinly sliced sirloin if I want a juicier, steakier texture.
Mushrooms make a great addition—sauté them with the peppers and onions.
I could also use shredded chicken or a mix of cheddar and pepper jack cheese for extra flavor.

storage/reheating

To store: I let it cool, then refrigerate in an airtight container for up to 4–5 days.
To freeze: I freeze cooled leftovers in a freezer‑safe container for up to 3 months.
To reheat: I reheat in a 350 °F oven until warmed through, or microwave individual portions in 30‑second bursts.

FAQs

What can I use instead of ground beef?

I’ve swapped in thinly sliced beef steak, shredded chicken, or even turkey for variety.

Can I make this ahead of time and bake later?

Yes—I assemble everything and refrigerate it in the baking dish. Before serving, I let it sit at room temperature for 15 minutes, then bake as usual.

Is this recipe freezer‑friendly?

Definitely. After baking and cooling, I freeze leftovers in a shallow container. It reheats well in the oven.

Can I add more vegetables?

Absolutely—I’ve added mushrooms, spinach, or even zucchini to boost the veggie content.

How do I get the best creaminess?

I stick to full‑fat cream cheese and avoid pre‑shredded cheeses; they melt more smoothly and make the texture richer.

Conclusion

I love how this Low Carb Philly Cheesesteak Casserole delivers all the bold flavors of a Philly sandwich with way less carbs. It’s satisfying, crave‑worthy, and real easy to prep—perfect for batch cooking or a cozy dinner. I hope this becomes a regular go‑to in your kitchen too!