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This Low Carb Philly Cheesesteak Casserole brings all the melty cheese-rich steakhouse flavor you love without the sandwich roll, making it a perfect comfort food dinner that fits into a lower carb lifestyle. I find myself making this when I crave something hearty but want to keep things on the lighter side for guests and my own family.
The first time I made this casserole was after a trip to Philadelphia left me obsessed with cheesesteak flavor but searching for something easier to serve a crowd. Now it is my go-to for game nights and busy weeknights.
Ingredients
- Ground beef 80 20 fat ratio: for juicy texture and authentic cheesesteak taste choose fresh for best results
- Large onion diced: to add natural sweetness and depth pick firm onions with shiny skins
- Bell peppers green red or mixed: for classic Philly flavor and color opt for peppers that are heavy for their size and glossy
- Garlic minced: brings savory aroma and depth look for firm cloves with tight skins
- Cream cheese softened: ensures creamy binding use full fat for best richness
- Worcestershire sauce: punches up the beef with umami try to find a brand with few additives
- Salt and pepper: essential seasoning taste as you go for balance
- Provolone cheese sliced: for meltiness and sharp bite get deli slices for optimal texture
- Mozzarella cheese shredded: offers stretch and golden top grate cheese yourself for best melt
- Olive oil: for sautéing the veggies choose extra virgin for more flavor
Step-by-Step Instructions
- Preheat and Prepare Baking Dish:
- Set your oven to 350 F and coat a 9 by 13 baking dish with nonstick spray so nothing sticks and cleanup is easier
- Sauté the Vegetables:
- In a large skillet heat olive oil over medium heat then add diced onions and bell peppers Cook for about 5 to 6 minutes stirring frequently until they soften and their aroma becomes noticeable Add the minced garlic and cook for 30 seconds stirring constantly to keep it from burning
- Brown the Ground Beef:
- Add ground beef into the skillet breaking it into crumbles as it cooks Season with salt and pepper Continue stirring and cooking for 7 to 8 minutes until every bit is browned and there is no pink left Drain excess fat carefully for a less greasy base
- Mix in Creamy Additions:
- Pour in Worcestershire sauce and stir so it coats the meat thoroughly Lower the heat and add your softened cream cheese Stir continuously until melted and the mixture is smooth creamy and evenly combined
- Assemble the Casserole:
- Transfer the entire beef mixture evenly into your prepared baking dish Tear provolone cheese slices and arrange them across the top Finish with a generous layer of shredded mozzarella over everything
- Bake to Perfection:
- Place the dish in your oven and bake for about 22 to 25 minutes Watch for the cheese to melt and bubble and for slight golden color on top Remove and let sit for 5 minutes before serving to allow everything to set for neat slices
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Storage Tips
Let leftovers cool completely and then store in an airtight container in the fridge for up to four days. Casserole reheats well in the oven or microwave and the cheese remains melty and flavorful. If freezing, cut into portions first and wrap tightly before storing in zip-top bags for up to two months.
Ingredient Substitutions
If provolone is not at hand, mild cheddar or Swiss cheese both melt nicely and bring their own character. You can swap in leaner ground beef or even ground chicken, but higher fat content makes the dish juicier. Not a fan of bell peppers Use mushrooms or thinly sliced zucchini instead for similar texture and bulk.
Serving Suggestions
Serve this casserole hot straight from the baking dish with a bright green salad or crisp pickles on the side to cut through the richness. Sometimes I like to pile a scoop over roasted cauliflower or tuck it into lettuce wraps for a fun handheld version. This dish also pairs well with sautéed spinach or simply plated as the main event.
Cultural and Historical Context
Classic Philly cheesesteak sandwiches date back to the 1930s as a signature Philadelphia street food featuring beef and cheese often with onions and peppers added later. This casserole nods to those roots but trades the roll for carb-conscious eating while delivering that same satisfying steak and cheese nostalgia.
Recipe FAQs
- → What kind of beef works best?
80/20 ground beef provides ideal juiciness and flavor, but leaner beef can be used with less richness.
- → Can I use a different cheese?
Absolutely! While provolone and mozzarella offer a classic taste and melt, cheddar or other melting cheeses work well for a new twist.
- → How do I keep the casserole firm?
Drain excess fat after browning the beef, and let the dish rest after baking to allow it to set before serving.
- → Is this dish suitable for meal prep?
Yes, it keeps well in the fridge for up to 3 days and reheats nicely in the oven or microwave.
- → Can I add other vegetables?
Feel free to mix in mushrooms or swap out peppers for more variety; just sauté along with onions for the best flavor blend.