Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole is a delicious and satisfying dish packed with all the classic flavors of a traditional Philly cheesesteak, but without the carbs. Perfect for those on a ketogenic or low-carb diet, this casserole is easy to prepare and makes for a hearty meal.
Equipment
- 1 large skillet
- 1 baking dish (9x13 inches)
- 1 cutting board
- 1 oven
Ingredients
- 1 lb ground beef
- 1 medium onion, sliced (about 1 cup)
- 1 medium green bell pepper, sliced (about 1 cup)
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 2 tablespoon olive oil
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Add the sliced onions, green bell pepper, and mushrooms to the skillet with the beef. Cook for 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for an additional 2 minutes until fragrant.
- Reduce the heat and pour the heavy cream into the skillet, mixing well. Remove from heat and stir in half of the provolone and mozzarella cheese until melted and combined.
- Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly. Top with the remaining provolone and mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
For added spice, you can include sliced jalapeños or crushed red pepper flakes.
You can replace the ground beef with ground turkey for a lighter version.
This casserole can be stored in an airtight container in the refrigerator for up to 4 days and reheats well.