Description
A delicious low-carb casserole inspired by the classic Philly cheesesteak, perfect for those following a keto diet.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 350°F.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell peppers, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute. Remove the vegetables from the skillet and set aside.
- In the same skillet, add the ground beef and cook until browned, breaking it apart with a spatula, about 8-10 minutes. Drain excess fat if necessary.
- Stir in Worcestershire sauce, salt, black pepper, paprika, and crushed red pepper flakes. Mix well.
- Reduce the heat to low and add the softened cream cheese to the skillet, stirring until melted and combined with the beef mixture. Fold in the cooked vegetables.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded provolone and mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for about 5 minutes before serving.
Notes
- For a spicier kick, add sliced jalapeños to the vegetable mixture.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg