Description
A cheesy, hearty Keto Philly Cheesesteak Casserole made with seasoned beef, peppers, onions, and melty cheese—low carb comfort food without the bread.
Ingredients
- 1 1/2 pounds ground beef or thinly sliced steak
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 1/2 cups shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat.
- Add ground beef or steak and cook until browned. Drain excess grease if needed.
- Add onion, bell peppers, and garlic. Sauté for 4–5 minutes until softened.
- Season with salt, pepper, paprika, and red pepper flakes.
- Reduce heat to low and stir in cream cheese and heavy cream until smooth.
- Remove from heat and mix in half of the provolone and mozzarella cheese.
- Transfer mixture to the prepared baking dish.
- Top with remaining cheeses.
- Bake for 20–25 minutes, until bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Use shaved ribeye for a more authentic Philly cheesesteak flavor.
- Add mushrooms for extra texture if desired.
- Leftovers reheat well and keep for up to 4 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American