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Low Carb Philly Cheesesteak Casserole

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This Low Carb Philly Cheesesteak Casserole brings the hearty, cheesy flavors of a Philly cheesesteak into a low-carb, gluten-free dish. With seasoned ground beef, bell peppers, onions, and three kinds of cheese, it’s a comforting and easy dinner.

Ingredients

  • 2 lb ground beef
  • 2 large bell peppers (green recommended)
  • 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

Instructions

  1. Preheat oven to 350°F (180°C).
  2. 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.
  3. Add diced onion, bell peppers, and garlic to the skillet; sauté until vegetables soften (about 4–5 minutes).
  4. Stir in cream cheese and Worcestershire sauce until a creamy sauce forms and coats the ingredients.
  5. Fold in half of the mozzarella and provolone until melted and well mixed.
  6. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining cheeses.
  7. Bake for 15–20 minutes, until cheese is melted and bubbly. Let rest a few minutes before serving.

Notes

  • For extra steak flavor, swap ground beef for thinly sliced sirloin.
  • Mushrooms can be added to enhance the veggie content.
  • Shredded chicken or a mix of cheddar and pepper jack cheese can be used for variation.
  • Store leftovers in an airtight container in the fridge for up to 4–5 days, or freeze for up to 3 months.
  • This casserole reheats well in the oven or microwave.

Nutrition

Find it online: https://cookedbysarah.com/low-carb-philly-cheesesteak-casserole/