Description

This low carb Philly cheesesteak casserole is hearty, cheesy, and full of savory flavor. Perfect for weeknight dinners, meal prep, or family gatherings, it layers tender ground beef, sautéed peppers, onions, and gooey cheese into a satisfying casserole that’s both high in protein and keto-friendly. It’s everything you love about a Philly cheesesteak—just without the bread. Simple, comforting, and packed with flavor, this is a dish everyone at the table will devour.

Ingredients

Scale

1 lb lean ground beef (or thinly sliced steak)
1 tbsp olive oil
1 small onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 cup shredded provolone or mozzarella cheese
½ cup cream cheese, softened
½ cup heavy cream
1 tsp Worcestershire sauce
Salt & black pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Grease a baking dish.
In a skillet, heat olive oil and sauté onions, peppers, and garlic until softened. Remove and set aside.
Add ground beef to the skillet, season with salt and pepper, and cook until browned. Drain excess grease.
Stir in Worcestershire sauce, cream cheese, and heavy cream until smooth and creamy.
Layer beef mixture in the baking dish, then add sautéed vegetables on top.
Sprinkle shredded cheese evenly over the top.
Bake for 20–25 minutes until bubbly and golden.

Garnish with parsley before serving.

Notes

Swap beef for ground turkey or chicken for a leaner version.

Add mushrooms for extra flavor and volume.

Store leftovers in the fridge up to 4 days.