Description
A low-carb twist on a classic cheesesteak, this casserole is hearty, flavorful, and perfect for those on a keto diet.
Ingredients
Scale
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion (diced)
- 2 large bell peppers (green, red, or mixed, diced)
- 2 cloves garlic (minced)
- 8 oz cream cheese (softened to room temperature)
- 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) and 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 hot oil. Cook for 5-6 minutes until they’re soft and fragrant.
- Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Add ground beef to the skillet, breaking it up with your spatula as it cooks. Season with salt and pepper. Cook for 7-8 minutes until completely browned and no pink remains. Drain excess fat if needed.
- Stir in Worcestershire sauce, letting it coat the meat mixture for enhanced flavor.
- Reduce heat to low and add the softened cream cheese. Stir until completely melted and creamy.
- Transfer the mixture to your prepared baking dish and spread it evenly.
- Layer torn provolone pieces over the beef, then top with shredded mozzarella for that perfect cheese pull.
- Bake for 22-25 minutes until cheese is melted, bubbly, and lightly golden on top.
- Let it rest for 5 minutes before serving to allow flavors to meld together.
Notes
Serve with a side salad or low-carb vegetables. For extra flavor, add mushrooms or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg