Description
A hearty, low-carb version of the classic Philly cheesesteak casserole with seasoned ground beef, sautéed peppers, and a creamy cheese layer.
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 olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers to the hot oil, cooking for 5-6 minutes until the vegetables start to soften and become fragrant.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Introduce ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper. Cook for 7-8 minutes until completely browned with no pink remaining. Drain excess fat if needed.
- Stir in Worcestershire sauce, allowing it to coat the meat mixture for enhanced flavor. Reduce the heat to low and add softened cream cheese, stirring until melted and creamy.
- Transfer the mixture to your prepared baking dish and spread it evenly. Layer torn provolone pieces over the beef, then top with shredded mozzarella for that perfect cheese pull.
- Bake for 22-25 minutes until the cheese melts, bubbles, and takes on a lightly golden hue. Let rest for 5 minutes before serving to allow the flavors to meld together.
Notes
For added flavor, consider incorporating paprika or Italian seasoning. This dish can be enhanced with sautéed mushrooms or spinach.
