Description
A comforting low carb version of the classic Philly cheesesteak, made with ground beef, bell peppers, and gooey cheese.
Ingredients
Scale
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion, diced
- 2 large bell peppers (green, red, or mixed), diced
- 2 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 8 oz cream cheese, softened to room temperature
- 8 oz provolone cheese, sliced
- 1.5 cups mozzarella cheese, shredded
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with non-stick spray.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers. Cook for about 5-6 minutes until they start to soften.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the ground beef, breaking it apart as it cooks. Season with salt and pepper and cook for 7-8 minutes until no pink remains. Drain excess fat, if necessary.
- Stir in the Worcestershire sauce, then mix in the softened cream cheese until fully melted and creamy.
- Spread the beef and vegetable mixture evenly in the prepared baking dish. Layer torn provolone cheese followed by shredded mozzarella cheese on top.
- Bake for 22-25 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Notes
Feel free to add extra low-carb vegetables or spices for additional flavor. This casserole can be made ahead of time and stored in the fridge before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg