Low Carb Philly Cheesesteak Casserole (Printable)
A savory low-carb twist featuring tender beef, peppers, onions, and melted cheese baked into a comforting weeknight dinner.
# What You Need:
→ Meats
01 - 1.5 lbs thinly sliced beef sirloin or ribeye
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large green bell pepper, sliced
04 - 1 large red bell pepper, sliced
05 - 1 medium yellow onion, sliced
06 - 2 cloves garlic, minced
07 - 1 cup sliced mushrooms
→ Dairy
08 - 4 oz cream cheese, softened
09 - 1 cup shredded provolone cheese
10 - 1 cup shredded mozzarella cheese
→ Seasonings
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon smoked paprika
# How To Make:
01 - Preheat your oven to 375°F.
02 - In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the beef slices, season with salt, pepper, and smoked paprika, and cook until browned, about 3-4 minutes. Remove beef from skillet and set aside.
03 - Add the remaining olive oil to the skillet. Sauté the onions, bell peppers, and mushrooms until softened, about 6-8 minutes. Stir in the minced garlic and cook for 1 more minute.
04 - Reduce heat to low. Add cream cheese to the vegetables and stir until melted and combined.
05 - Return the cooked beef to the skillet, mixing well with the creamy vegetable mixture.
06 - Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle shredded provolone and mozzarella evenly over the top.
07 - Bake for 15-18 minutes, or until cheese is bubbly and lightly golden.
08 - Let sit for 5 minutes before serving.
# Expert Tips:
01 -
- Every bite delivers that classic Philly cheesesteak taste without the heavy bread that leaves you feeling stuffed and sluggish
- The cream cheese creates an incredibly rich sauce that binds everything together while keeping the carbs remarkably low
02 -
- Don't skip the step of removing the beef before cooking the vegetables, otherwise it will overcook and become tough
- The cream cheese needs to be fully softened before adding it, or you'll end up with lumps instead of a smooth sauce
03 -
- Ask your butcher to slice the beef paper-thin if you don't have great knife skills, it makes all the difference
- Grate your own cheese from blocks instead of buying pre-shredded, it melts so much better