Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole offers all the flavors of a classic cheesesteak without the carbs. It combines ground beef, bell peppers, onions, and cheese in a delicious, baked dish that’s perfect for a weeknight dinner.
Equipment
- 1 large skillet
- 1 9x13 inch casserole dish
- 1 mixing spoon
- 1 measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers. Cook until tender, about 5-7 minutes.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, around 8-10 minutes.
- Drain any excess fat from the skillet. Stir in the garlic powder, onion powder, salt, and pepper and mix well.
- Reduce the heat to low and add the softened cream cheese to the skillet. Stir until the cream cheese is melted and fully combined with the meat and vegetables.
- Transfer the mixture to a 9x13 inch casserole dish. Evenly spread the mixture out.
- Top with shredded provolone cheese and mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven, let it cool for a few minutes, then serve hot.
Notes
For a spicier kick, consider adding sliced jalapenos or a dash of cayenne pepper.
You can substitute the ground beef with ground turkey or chicken for a leaner option.
This dish stores well in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.