Philly Cheesesteak Casserole
A deconstructed, baked version of the classic sandwich, featuring seasoned ground beef, peppers, onions, and a creamy, double-cheese topping. It’s a high-protein, low-carb dinner that’s incredibly easy to make and always a hit with the family.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Keto, Low-Carb
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)
8 oz cream cheese (softened to room temperature)
2 tbsp Worcestershire sauce (or coconut aminos alternative)
salt and pepper (to taste)
8 oz provolone cheese (sliced)
1.5 cups mozzarella cheese (shredded)
1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a large skillet, heat oil over medium. Sauté onions and peppers for 5-6 mins. Add garlic; cook 30 secs.
- Add ground beef; break it up and cook until browned (7-8 mins). Season with salt and pepper. Drain excess fat if desired.
- Reduce heat to low. Stir in Worcestershire sauce. Add cream cheese; stir until melted and creamy.
- Transfer mixture to baking dish. Layer torn provolone over top, then sprinkle with mozzarella.
- Bake 22-25 mins until cheese is bubbly and golden. Rest for 5 mins before serving.
Notes
- For a leaner option, use 90/10 ground beef.
- Coconut aminos can replace Worcestershire sauce for a non-alcoholic version.
- Let casserole rest after baking for cleaner slices.
- Add sliced mushrooms with the peppers for extra flavor.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 36 g
- Saturated Fat: 17 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 125 mg (estimated)
Find it online: https://maxketokitchen.com/philly-cheesesteak-casserole/