Low Carb Philly Cheesesteak Casserole (Printer-friendly)

Savory beef, peppers, and onions baked with creamy melted cheese for a comforting low-carb weeknight dinner.

# What You Need:

→ Meats

01 - 1 ½ 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 - ½ teaspoon black pepper
13 - ½ teaspoon smoked paprika

# How to Make It:

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 -
  • All the classic Philly cheesesteak flavors you crave, but light enough to enjoy on a weeknight
  • The creamy vegetable base sneaks in extra nutrients while keeping everything incredibly tender
  • Bakes up in under 20 minutes so dinner is on the table fast
02 -
  • Dont skip letting the beef rest on its own after cooking, it keeps it from getting tough when you mix it back in
  • The cream cheese works best at room temperature so it melts smoothly instead of clumping
  • Really watch the garlic during that final minute, burnt garlic will ruin the whole dish
03 -
  • Ask your butcher to slice the beef extra thin at the store if you dont have a sharp knife at home
  • Grating your own cheese from blocks melts better than pre-shredded bags

Return