Philly Cheesesteak Casserole
This low carb Philly cheesesteak casserole brings all the bold flavors of the classic sandwich into one creamy, cheesy, and family-friendly bake.
Equipment
- Skillet
- Spatula
- 9×13-inch casserole dish
- Oven
Ingredients
- 2 lb ground chuck (beef), browned and drained
- 1 tbsp coconut oil (optional)
- 2 bell peppers, seeded and sliced
- 1 large or 2 small onions, sliced
- 8 oz cream cheese, softened
- 1/2 tsp garlic powder
- salt and pepper, to taste
- 12 slices provolone cheese
Instructions
- Preheat oven to 350°F and grease a 9×13-inch casserole dish with coconut oil spray.
- In a large skillet, brown the ground chuck over medium-high heat, breaking it into crumbles. Drain excess grease.
- If the skillet is dry, add coconut oil. Sauté sliced onions and bell peppers until softened, stirring occasionally.
- Return the beef to the skillet. Stir in cream cheese, garlic powder, salt, and pepper until the mixture is creamy and well combined.
- Transfer mixture to the prepared casserole dish. Top evenly with provolone slices.
- Bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Notes
Feel free to swap provolone with mozzarella or pepper jack. Add mushrooms or spinach for more texture. Stores well in the fridge up to 4 days.
Nutrition
Calories: 333kcalCarbohydrates: 3gProtein: 28gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 347mgSugar: 1g
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