Description
A keto-friendly casserole that captures the flavors of a classic Philly cheesesteak without the carbs.
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
- 8 oz cream cheese, softened to room temperature
- 2 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 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 spray a 9×13 baking dish with non-stick spray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell peppers. Cook for 5–6 minutes, stirring occasionally, until they begin to soften and smell fragrant.
- Stir in the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.
- Add the ground beef to the skillet. Break the meat up with a spatula. Season generously with salt and pepper. Cook 7–8 minutes until there is no pink remaining and the beef is well browned. Drain excess fat if there’s a lot; leave a little for flavor.
- Pour in the Worcestershire sauce and stir to coat the meat and vegetables. Reduce heat to low. Add the cream cheese and stir until it melts into a creamy sauce that binds the mixture.
- Transfer the beef and vegetable mixture into the prepared baking dish and spread it evenly.
- Tear or lay the provolone over the beef in an even layer. Sprinkle mozzarella over the provolone for that perfect cheese pull.
- Bake for 22–25 minutes until the cheese is fully melted, bubbling, and lightly golden on top. Remove from the oven and let rest 5 minutes before serving.
Notes
Use leaner ground beef for less flavor; add a splash of beef broth if needed. For a lower-dairy option, try dairy-free cream cheese and vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American