Low Carb Philly Cheesesteak Casserole (Print)

Savory beef with peppers, onions, and melted cheese baked into a comforting low-carb dish perfect for easy weeknight dinners.

# What You’ll 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:

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 -
  • The cream cheese creates this incredible velvety base that ties all the flavors together perfectly
  • You get that satisfying cheesesteak experience while staying completely on track with your low-carb goals
  • It reheats beautifully for lunch the next day, maybe even better than the first night
02 -
  • Don't skip the step of removing the beef before cooking the vegetables, or it'll get tough and overcooked
  • The cream cheese needs to be fully softened or you'll end up with lumps instead of a smooth sauce
  • Letting it rest those 5 minutes seems pointless but it's the difference between a neat slice and a messy scoop
03 -
  • If you can't find pre-sliced beef, freeze it for 20 minutes before slicing yourself
  • Grating your own cheese instead of buying pre-shredded makes a huge difference in how it melts

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