Quick Description:
This Philly Cheesesteak Casserole is a savory, creamy, and comforting dish that captures all the flavors of a traditional Philly cheesesteak, but in a low-carb, casserole form. Packed with ground beef (or shaved steak), sautéed peppers, onions, and mushrooms, all topped with a layer of melty cheese, this is a crowd-pleasing meal for any night of the week.
Servings & Timing:
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
Ingredients List
- 1 ½ lbs ground beef (or shaved steak if preferred)
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce (check for keto-friendly brands)
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 1 cup shredded provolone or mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and set it aside. -
Cook the Beef:
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef (or shaved steak) and cook until browned, breaking it apart with a spoon as it cooks. If using shaved steak, you may want to cook it for 5–7 minutes to get it nicely seared. Drain any excess fat. -
Sauté the Vegetables:
Add the sliced onion, green bell pepper, red bell pepper, and mushrooms (if using) to the skillet with the beef. Sauté for about 5–7 minutes until the vegetables are tender. Add the minced garlic, salt, black pepper, and Worcestershire sauce. Stir well to combine, and cook for another 1–2 minutes until fragrant. -
Prepare the Creamy Mixture:
In a separate bowl, combine the softened cream cheese and heavy cream. Stir until the cream cheese is completely incorporated and smooth. -
Combine Everything:
Add the creamy mixture to the beef and vegetable mix in the skillet. Stir well to coat everything in the creamy sauce. Continue cooking for an additional 2–3 minutes until everything is heated through and the sauce is creamy. -
Assemble the Casserole:
Transfer the beef and vegetable mixture into the prepared casserole dish, spreading it out evenly. Top with the shredded provolone (or mozzarella) and cheddar cheese. -
Bake:
Place the casserole in the oven and bake for 20–25 minutes, or until the cheese is melted and bubbly with a slight golden brown color on top. -
Serve:
Once the casserole is out of the oven, let it sit for a few minutes before serving. You can garnish with freshly chopped parsley if desired.
Additional Notes:
- Make-Ahead Tip: This casserole can be made ahead of time! Simply prepare everything up to the baking step, cover, and refrigerate for up to 2 days. When ready to bake, simply add 5–10 extra minutes of bake time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.
Dietary Info:
- Low-Carb & Keto-Friendly: This casserole is an excellent choice for those following a keto or low-carb diet.
- High-Protein: Packed with protein from the beef and cheese, this casserole will keep you feeling satisfied.
Recipe Variations & Serving Suggestions:
- Add Extra Veggies: If you want more vegetables, feel free to add spinach, zucchini, or even broccoli to the casserole.
- Serve with a Salad: A light, refreshing green salad pairs wonderfully with the rich and creamy casserole.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken can be used as a leaner alternative. You may need to adjust the seasoning to your liking.
Can I make this casserole dairy-free?
To make it dairy-free, use non-dairy cream cheese and heavy cream substitutes, as well as dairy-free cheese. Make sure to check labels for keto-friendly options.
