Keto Philly Cheesesteak Casserole
All the savory, cheesy flavors of a classic Philly cheesesteak transformed into a low-carb, keto-friendly casserole. Loaded with ground beef, sweet bell peppers, caramelized onions, melty provolone, and a creamy base—pure comfort without the bread or guilt.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 8 ounces cream cheese softened
- 1 tablespoon Worcestershire sauce
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, add olive oil. When hot, add sliced onions and chopped bell peppers. Sauté for 5 to 7 minutes until soft and lightly browned. Add garlic and cook for 1 minute more. Remove from skillet and set aside.
- In the same skillet, add ground beef. Season with salt and pepper. Cook for 6 to 8 minutes until browned, breaking up with a spoon. Drain excess grease.
- Return sautéed vegetables to skillet with beef. Stir in softened cream cheese and Worcestershire sauce. Cook over low heat, stirring, until mixture is creamy and well combined. Remove from heat.
- Spoon beef and vegetable mixture into the prepared casserole dish. Spread evenly.
- Top with shredded provolone and mozzarella cheese.
- Bake uncovered for 15 to 20 minutes, until cheese is melted, bubbly, and edges are golden.
- Remove from oven. Let rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition
Calories: 410kcalCarbohydrates: 6gProtein: 25gFat: 32gSodium: 580mgFiber: 1gSugar: 3g
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