Description
A hearty low carb casserole inspired by the classic Philly cheesesteak, featuring ground beef, sautéed peppers and onions, and melty mozzarella and provolone cheeses.
Ingredients
- 1 lb ground beef
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/4 cup beef broth
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. Drain excess grease if necessary.
- Add chopped green bell pepper, yellow onion, and minced garlic to the skillet with the beef. Cook until the vegetables are softened.
- Season the mixture with salt, black pepper, garlic powder, and onion powder. Stir well to combine.
- Add cream cheese to the skillet and stir until melted and fully incorporated into the beef and veggies.
- Pour in the beef broth and let the mixture simmer for a few minutes to thicken slightly.
- Transfer the beef mixture to a baking dish and spread it evenly. Sprinkle shredded mozzarella and provolone cheeses on top.
- Bake in the preheated oven for about 15 minutes or until the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
- This recipe is keto-friendly and low carb.
- Variations include adding mushrooms, jalapeños, or substituting cream cheese with sour cream.
- Leftovers keep well in the fridge up to 3 days and reheat well in microwave or oven.
- Freezer-friendly for up to 2 months, thaw overnight before reheating.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
