Description
A comforting low-carb casserole that combines the classic flavors of a Philly cheesesteak with savory beef, sautéed peppers, and gooey cheese, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 4 oz cream cheese, softened
- 6 oz provolone cheese, torn
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick cooking spray.
- In a large skillet over medium heat, warm the olive oil, then add the diced onions and bell peppers. Sauté for about 5-6 minutes until softened.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the ground beef, break it up and cook until fully browned, about 7-8 minutes. Drain excess fat if needed. Season with salt and pepper.
- Stir in the Worcestershire sauce and then add the softened cream cheese, mixing until melted and creamy.
- Transfer the beef mixture to the baking dish, layer the torn provolone cheese over the beef, and top with shredded mozzarella cheese.
- Bake in the preheated oven for 22-25 minutes until the cheese is melted and bubbly. Allow to rest for 5 minutes before serving.
Notes
Pair with fresh herbs or a side salad for a complete meal. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to 2 months.