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Low carb Philly cheesesteak casserole with melted provolone and mozzarella in a 9x13 baking dish

Low Carb Philly Cheesesteak Casserole

A cheesy, savory casserole packed with seasoned ground beef, sauteed peppers and onions, and melted provolone and mozzarella. All the bold flavors of a classic Philly cheesesteak without the carbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 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, fresh only
  • 8 oz cream cheese softened to room temperature, full-fat preferred
  • 2 tbsp Worcestershire sauce
  • salt and pepper to taste
  • 8 oz provolone cheese sliced, torn into smaller pieces for even melting
  • 1.5 cups mozzarella cheese shredded
  • 1 tbsp olive oil

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Oven

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C) and spray a 9x13 baking dish with non-stick spray. Heat olive oil in a large skillet over medium heat.
  2. Add diced onions and bell peppers to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until softened and fragrant. Add minced garlic and stir constantly for 30 seconds to prevent burning.
  3. Add ground beef to the skillet, breaking it apart with a spatula. Season generously with salt and pepper. Cook for 7 to 8 minutes until fully browned with no pink remaining. Drain excess fat if needed.
  4. Stir in Worcestershire sauce and let it coat the meat mixture evenly for about 1 minute. Reduce heat to low and add softened cream cheese in small pieces, stirring until completely melted and smooth.
  5. Transfer the beef mixture to your prepared baking dish and spread evenly. Layer torn provolone pieces over the top, then finish with an even layer of shredded mozzarella.
  6. Bake uncovered for 22 to 25 minutes until the cheese is melted, bubbly, and lightly golden on top. Let rest for 5 minutes before serving.

Notes

Use 80/20 ground beef for the juiciest results. Drain excess fat before transferring to the baking dish for a firmer texture. Swap provolone for cheddar or add sliced mushrooms and jalapenos for a fun variation. Stores well in the fridge for up to 4 days and freezes for up to 3 months.