Introduction
Oh, friend, let me tell you about a little dinner magic that’s going to transport you straight to the streets of Philly, but without needing a single bun! Remember those messy, glorious Philly cheesesteaks? The melty cheese, the tender meat, the perfectly cooked peppers and onions… pure comfort food, right? Well, what if I told you that you could capture all that incredible flavor in a super easy, weeknight-friendly casserole that happens to be low carb? Yep, it’s true! This Cheesy Low Carb Philly Cheesesteak Casserole is an absolute game-changer. It’s quick enough for a busy Tuesday night but delicious enough for company. Get ready for cozy, cheesy perfection!
Why You’ll Love This Recipe
- Fast: Seriously, you can have this bubbling dish ready in under 45 minutes. Perfect for those “what’s for dinner?!” moments.
- Easy: It’s a one-pan (well, mostly!) wonder. Brown the meat, sauté the veggies, mix it all together with cheese, and bake. Easy peasy.
- Crowd-Pleasing: Even folks who aren’t strictly low carb will devour this! It’s pure comfort food that appeals to almost everyone.
- Low Carb & Delicious: You get all the classic Philly taste you crave without the carbs from the bread. It’s a win-win!
Ingredients
Okay, gather your ingredients! Most of these are likely staples you have on hand, or easy to find at any grocery store.
- 2 lbs Ground beef: This is the star! I like to use 80/20 for good flavor, but lean works too if you prefer.
- 2 large Green bell peppers: These bring that classic Philly flavor and a nice little bite. Chop ’em up!
- 1 large Onion: Sweet and savory, the perfect partner to the peppers.
- 2 cloves Garlic: Because everything is better with garlic, right? Mince it fine!
- 1 tbsp Olive oil: Just a little to get our veggies cooking.
- Salt and pepper, to taste: Simple seasonings are key here to let the other flavors shine.
- 2 tbsp Worcestershire sauce: A little secret ingredient that adds depth and umami to the meat. Don’t skip this!
- 8 oz Cream cheese: This is what makes it wonderfully creamy and binds everything together. Make sure it’s softened!
- 1 1/2 cups Mozzarella cheese: Great melting cheese!
- 8 oz Provolone cheese: The real Philly cheesesteak cheese! Shredded or thinly sliced works great.
How to Make It
Let’s get cooking! You’re going to be amazed at how simple this is.
First things first, preheat your oven to 375°F (190°C). While that’s heating up, grab a large skillet or a Dutch oven that you can potentially transfer to the oven (or just a large oven-safe dish ready!).
Heat the olive oil in your skillet over medium-high heat. Add your ground beef and break it up with a spoon. Cook it until it’s nice and browned, draining off any excess grease. Season the meat with a little salt and pepper as it cooks. Once it’s browned, spoon it out into a separate bowl for a moment.
Now, add your chopped green peppers and onion to the same skillet (no need to wash it!). Cook them over medium heat, stirring occasionally, until they start to soften and get a little tender-crisp, about 5-7 minutes. You want them soft but not mushy.
Add your minced garlic to the veggies and cook for just about 30-60 seconds until you can smell it – oh, that smell! Don’t let it burn.
Now, add the cooked ground beef back into the skillet with the peppers and onions. Stir in the Worcestershire sauce.
Cut your softened cream cheese into cubes and add them to the skillet. Stir everything together until the cream cheese is melted and coats the meat and veggies. It’ll get nice and creamy! Taste and add more salt and pepper if needed.
If your skillet is oven-safe, you can leave everything in there. If not, transfer the mixture to your oven-safe baking dish.
Sprinkle the mozzarella cheese evenly over the top of the mixture. Then, layer or sprinkle the provolone cheese over the mozzarella. You can’t have too much cheese here, right?
Pop the skillet or baking dish into your preheated oven. Bake for about 15-20 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown around the edges. That bubbly, cheesy top is pure perfection!
Carefully remove from the oven and let it sit for a few minutes before serving. This lets everything settle and makes it easier to scoop.
Serve it up and enjoy your low carb Philly cheesesteak heaven!
Substitutions & Additions
This recipe is super flexible! Here are a few ideas to make it your own:
- Different Meat: You could absolutely use thinly sliced sirloin or ribeye steak for a more traditional cheesesteak experience, though it adds a little prep time. Chicken is also a tasty option!
- Cheese Please: Not a fan of provolone? Use all mozzarella, or mix in some Monterey Jack or even a little sharp cheddar for a different twist.
- Veggies Galore: Sautéed mushrooms are a classic addition! Sliced jalapeños or banana peppers would add a nice kick.
- Spice It Up: Add a pinch of red pepper flakes to the veggies for a little heat.
- Serving Suggestions: While it’s great on its own for low carb, you could serve this over cauliflower rice, zucchini noodles, or even in a low-carb wrap or lettuce cups.
Tips for Success
Just a couple of pointers to make sure your casserole turns out amazing every time:
- Don’t Crowd the Pan (for Veggies): If you have a smaller skillet, you might need to cook the peppers and onions in batches so they sauté instead of steam.
- Drain the Beef: Ground beef can render a lot of fat. Draining it ensures your casserole isn’t greasy.
- Soften the Cream Cheese: Make sure your cream cheese is at room temperature or slightly softened so it melts smoothly into the mixture.
- Prep Ahead: You can cook the meat and veggies mixture (before adding cream cheese and cheese) a day ahead and store it in the fridge. When you’re ready to bake, warm it up slightly in the skillet, stir in the cream cheese, transfer to your dish, top with cheese, and bake!
How to Store It
Have leftovers? Lucky you!
Let the casserole cool completely before storing. Transfer it to an airtight container and store it in the refrigerator for 3-4 days. To reheat, you can microwave individual portions or cover the dish loosely with foil and warm it in a 350°F (175°C) oven until heated through.
This casserole also freezes surprisingly well! Portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Q: Can I use other ground meat like turkey or chicken?
A: Yes, absolutely! Ground turkey or chicken would work well, just be sure to season it adequately as they are leaner.
Q: Is this recipe gluten-free?
A: Yes, as written, this recipe is naturally gluten-free.
Q: Can I add mushrooms?
A: Please do! Sauté sliced mushrooms with the peppers and onions.
Q: How many servings does this make?
A: This recipe typically makes 6-8 generous servings.
Cheesy Low Carb Philly Cheesesteak Casserole
Equipment
- Large skillet or Dutch oven
- Oven-safe baking dish if skillet is not oven-safe
- Oven
Ingredients
Main Ingredients
- 2 lbs Ground beef 80/20 or lean
- 2 large Green bell peppers chopped
- 1 large Onion
- 2 cloves Garlic minced
- 1 tbsp Olive oil
- Salt to taste
- Pepper to taste
- 2 tbsp Worcestershire sauce
- 8 oz Cream cheese softened
- 1.5 cups Mozzarella cheese
- 8 oz Provolone cheese shredded or thinly sliced
Instructions
- First things first, preheat your oven to 375°F (190°C). While that's heating up, grab a large skillet or a Dutch oven that you can potentially transfer to the oven (or just a large oven-safe dish ready!).
- Heat the olive oil in your skillet over medium-high heat. Add your ground beef and break it up with a spoon. Cook it until it's nice and browned, draining off any excess grease. Season the meat with a little salt and pepper as it cooks. Once it's browned, spoon it out into a separate bowl for a moment.
- Now, add your chopped green peppers and onion to the same skillet (no need to wash it!). Cook them over medium heat, stirring occasionally, until they start to soften and get a little tender-crisp, about 5-7 minutes. You want them soft but not mushy.
- Add your minced garlic to the veggies and cook for just about 30-60 seconds until you can smell it – oh, that smell! Don't let it burn.
- Now, add the cooked ground beef back into the skillet with the peppers and onions. Stir in the Worcestershire sauce.
- Cut your softened cream cheese into cubes and add them to the skillet. Stir everything together until the cream cheese is melted and coats the meat and veggies. It'll get nice and creamy! Taste and add more salt and pepper if needed.
- If your skillet is oven-safe, you can leave everything in there. If not, transfer the mixture to your oven-safe baking dish.
- Sprinkle the mozzarella cheese evenly over the top of the mixture. Then, layer or sprinkle the provolone cheese over the mozzarella. You can't have too much cheese here, right?
- Pop the skillet or baking dish into your preheated oven. Bake for about 15-20 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown around the edges. That bubbly, cheesy top is pure perfection!
- Carefully remove from the oven and let it sit for a few minutes before serving. This lets everything settle and makes it easier to scoop.
- Serve it up and enjoy your low carb Philly cheesesteak heaven!
Notes
You can use thinly sliced sirloin or ribeye steak, chicken, ground turkey, or ground chicken. Substitute cheese (Monterey Jack, sharp cheddar). Add sautéed mushrooms, sliced jalapeños, or banana peppers. Add red pepper flakes for heat. Serve over cauliflower rice, zucchini noodles, low-carb wrap, or lettuce cups. Tips for Success:
Don't crowd the pan when cooking vegetables. Drain the ground beef well. Ensure cream cheese is softened for smooth melting. The meat and veggie mixture (before adding cream cheese and cheese) can be prepped a day ahead. Storage:
Let cool completely. Store in airtight container in fridge for 3-4 days. Reheat individual portions in microwave or cover dish loosely with foil and warm in 350°F (175°C) oven. Freezes well for up to 3 months. Thaw overnight in fridge before reheating.