Low Carb Philly Cheesesteak Casserole
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Honestly, there are days when I’d rather binge-watch my favorite show than whip up a five-course meal. But what if I told you that you can indulge in a cheesy, savory Philly cheesesteak without all the carbs and effort? Buckle up, my friend! We’re about to dive into a low-carb Philly cheesesteak casserole that is not just delicious, but also super easy to make.
Why This Recipe is Awesome
Let’s talk about why this dish is a total game changer. First off, carbs are out, and cheesy goodness is in. Who needs bread when you can have all the meat and cheese excitement in a cozy casserole? This meal is perfect for those lazy nights when you want to fill your belly and not feel like you’ve run a marathon afterwards.
And here’s the kicker. It’s idiot-proof, even I didn’t mess it up, and that’s saying something. You mix everything together, toss it in the oven, and voila! Dinner is served. Plus, the leftovers (if you have any) make for the most glorious midnight snack. Trust me, your future self will be thanking you.
Ingredients You’ll Need
Grab your shopping list because here’s what you need to craft this cheesy masterpiece:
- 2 lbs ground beef (80/20 fat ratio preferred—because who wants lean beef when you can have flavor?)
- 1 large onion (diced—bonus points if you cry a little while chopping)
- 2 large bell peppers (green, red, or mixed, diced—because color is important, right?)
- 2 cloves garlic (minced—because garlic is life)
- 8 oz cream cheese (softened to room temperature, because nobody wants lumpy cheese)
- 2 tbsp Worcestershire sauce (say that three times fast)
- Salt and pepper (to taste—don’t skimp on this one)
- 8 oz provolone cheese (sliced—because stringy cheese is the best cheese)
- 1.5 cups mozzarella cheese (shredded—here for all the cheese pulls)
- 1 tbsp olive oil (because we’re fancy like that)
Step-by-Step Instructions
Alright, let’s get this party started! Follow these simple steps, and you’ll be indulging in cheesy goodness in no time.
Preheat your oven to 350°F (175°C). Grab a 9×13 baking dish and spray it with non-stick spray. Trust me, you don’t want a cheesy disaster in your dish.
Heat olive oil in a large skillet over medium heat. Make sure the oil shimmers—it’s just a little culinary drama to set the vibe.
Add your diced onions and bell peppers to the hot oil. Cook for 5-6 minutes until they’re starting to soften and become fragrant. Seriously, your kitchen is going to smell amazing right about now.
Toss in the minced garlic and cook for another 30 seconds. Stir it up constantly to prevent burning, unless you feel like playing the charred flavor roulette.
Add your ground beef to the skillet, breaking it up with your spatula as it cooks. Season generously with salt and pepper, cooking for 7-8 minutes until completely browned. If there’s excess fat, drain it like a pro.
Stir in the Worcestershire sauce and watch the flavor dance its way through the meat mixture. Reduce heat to low and add the softened cream cheese, stirring until completely melted and creamy. It should look luxurious. You deserve it!
Transfer the mixture to your prepared baking dish and spread it evenly. Lay torn provolone cheese pieces over the beef, then top it off with shredded mozzarella for that head-turning, drool-worthy cheese pull.
Bake for 22-25 minutes until the cheese is melted, bubbly, and lightly golden on top. Let it rest for about 5 minutes before serving. This is the hardest part, I know. But trust me, it’ll be worth the wait.
Common Mistakes to Avoid
Let’s talk about the pitfalls to dodge while making your casserole masterpiece. Avoid these rookie mistakes, and you’ll be golden.
Thinking you don’t need to preheat the oven: Rookie mistake. If you stick the casserole in a cold oven, it may end up looking like a science project.
Ignoring the seasoning: Salt and pepper are your friends—don’t be shy! No one wants a bland casserole unless you’re into living life on the edge.
Not letting it rest: Sure, you can dive headfirst into the cheesy goodness, but letting it rest helps all those epic flavors meld together. Patience, my friend.
Skimping on the cheese: Listen, this is a cheese casserole. Don’t be stingy. The more, the merrier.
Neglecting to drain the beef fat: Unless you are a fan of greasy casserole, do your future self a favor and drain that excess fat.
Alternatives & Substitutions
So, maybe you’re not fully stocked on the ingredients or just in the mood to get creative? Here are some alternatives and substitutions that won’t break the dish:
Ground Beef: You can swap it for ground turkey or chicken if you want a lighter version. Just know the flavor might be a bit different.
Cream Cheese: Don’t have cream cheese? Use sour cream instead. It’ll give that creamy texture with a slight tang, which might be your new jam.
Provolone: Got mozzarella to spare? Use that too. It might not have the same flavor profile, but who doesn’t love more melty cheese?
Bell Peppers: Don’t like peppers? No biggie. Toss in some broccoli or mushrooms instead. Go wild; you’re the captain of this casserole ship.
FAQ (Frequently Asked Questions)
Can I make this ahead of time? Absolutely! Just prep everything and store it in the fridge. When you’re ready to eat, pop it in the oven, and enjoy.
Can I freeze the leftovers? Heck yes! Just make sure it’s cooled down first. Freeze it, and when you’re feeling lazy later, just reheat it in the oven.
Is this really low carb? Yup! As long as you resist the urge to slap it all on a hoagie roll, you’re in low-carb paradise.
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the flavor’s at.
Can I make this vegetarian? Sure! Swap beef for a veggie mix or some ricotta for that creamy goodness. Just don’t expect it to taste like a classic cheesesteak.
How spicy can I make it? If you’re looking to turn up the heat, add jalapeños or some hot sauce to the mix. But remember, not everyone is into spicy adventures.
What’s the best way to reheat leftovers? Microwave is convenient, but if you want top-tier cheese pulls, reheat it in the oven at 350°F until heated through and melty.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! This low-carb Philly cheesesteak casserole is so easy and delightful, you’ll be making it on repeat. Just remember to share…or not. I won’t tell anyone if you eat it all by yourself. Happy cooking!
Print
Low Carb Philly Cheesesteak Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
A cheesy and savory Philly cheesesteak casserole that’s low in carbs and easy to prepare.
Ingredients
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion (diced)
- 2 large bell peppers (diced)
- 2 cloves garlic (minced)
- 8 oz cream cheese (softened)
- 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). 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 skillet. Cook for 5-6 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
- Add ground beef, breaking it up while cooking. Season with salt and pepper, cooking for 7-8 minutes until browned. Drain excess fat if necessary.
- Stir in Worcestershire sauce and then add cream cheese, stirring until melted.
- Transfer mixture to the prepared baking dish. Layer provolone cheese on top, followed by mozzarella cheese.
- Bake for 22-25 minutes until cheese is bubbly and lightly golden. Let rest for 5 minutes before serving.
Notes
Let the casserole rest before serving to allow flavors to meld together. Can be stored in the fridge or frozen for later.