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- 1 lb thinly sliced beef - 1 cup bell peppers - 1 cup onion - 2 cloves garlic The main ingredients in this casserole create a rich and tasty base. I prefer using thinly sliced beef like sirloin or flank steak. It cooks quickly and keeps the dish tender. Bell peppers add color and sweetness. You can use any color you like, from green to red. Onions bring a nice depth of flavor, while garlic adds a warm aroma. Together, they create a hearty mix that fits perfectly in this dish. - 1 cup cream cheese - 1 cup shredded mozzarella cheese - 1 cup shredded provolone cheese The cheese blends in to give the casserole a creamy texture. I like to use cream cheese as it adds richness. Mozzarella melts beautifully and gives that gooey goodness we all love. Provolone adds a sharp flavor that balances the creaminess. This combination creates the ultimate cheesy layer on top that makes every bite delightful. - 1 tablespoon olive oil - 1 teaspoon Worcestershire sauce (optional) - Salt and pepper to taste Using olive oil helps cook the beef and vegetables without sticking. Worcestershire sauce adds a savory kick, but it’s up to you if you want to use it. Salt and pepper are key to enhancing all the flavors. Just remember to taste as you go. It helps ensure your casserole is seasoned just right. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - In a large skillet, cook the beef until browned. This takes about 5-7 minutes. Use medium-high heat. - Next, sauté the onions and bell peppers in the same skillet. Cook them for about 4-5 minutes until they are tender. - Add the minced garlic for flavor. This will make your kitchen smell great! - In a large bowl, mix the cooked beef, sautéed veggies, and softened cream cheese. Stir until it’s creamy and well blended. - Spread this mixture into a greased 9x13 inch baking dish. - Top it off with shredded mozzarella and provolone cheese. - Now, place the dish in your preheated oven. Bake for 25-30 minutes. - Keep an eye on it until the cheese is melted and bubbly with a slight golden color. - After baking, let the casserole cool for about 5 minutes. - Garnish with freshly chopped parsley before serving. This adds a nice touch! To make a great casserole, you want the beef cooked just right. Use thin slices of beef like sirloin or flank steak. Cook it over medium-high heat for about 5-7 minutes. You want it nicely browned but not overcooked. If you let it rest, it stays juicy. For the veggies, choose colorful bell peppers and onions. Sauté them in olive oil for 4-5 minutes. This softens them and brings out their natural sweetness. Add garlic last to keep its strong flavor bright. Pair your casserole with a fresh salad or sliced cucumbers. The cool crunch of veggies balances the rich cheese. For an appealing dish, serve in individual bowls. A sprig of fresh parsley on top adds color and a touch of class. You can lower carbs by swapping cream cheese for a lower-carb option. Try using ricotta cheese or Greek yogurt for creaminess. Use more veggies like zucchini or mushrooms to bulk it up without adding carbs. To boost flavor without extra carbs, use spices like paprika or Italian seasoning. A sprinkle of red pepper flakes adds heat. You can also add Worcestershire sauce for a touch of umami. Pro Tips Choose the Right Cut: Opt for tender cuts like sirloin or flank steak to ensure your casserole is both flavorful and easy to chew. Perfectly Creamy: Make sure your cream cheese is at room temperature before mixing to achieve a smooth and creamy consistency throughout the casserole. Add Extra Flavor: Enhance the taste by incorporating additional spices or herbs such as Italian seasoning or smoked paprika for a unique twist. Customize Your Veggies: Feel free to add or substitute other vegetables such as mushrooms, zucchini, or spinach based on your preferences for added nutrition and flavor. {{image_2}} You can swap the beef for other meats. Try chicken, turkey, or pork. These options bring different tastes and textures. If you want a vegetarian dish, use mushrooms or tempeh. They soak up flavors well and add nice texture. To change the flavor profile, add spices. Paprika, cumin, or Italian herbs work great. They can kick up the taste. You can also top your casserole with jalapeños for heat. Black olives add a nice briny touch too. Just sprinkle them on before baking. If you want a slow cooker version, layer the beef and veggies in the pot. Cook on low for 6-8 hours. This method makes it very tender. For quicker cooking, try an Instant Pot. Use the sauté function for your beef and veggies. Then, cook on high pressure for about 10 minutes. This saves time while keeping the flavor. To store leftovers, place the casserole in an airtight container. You can also cover it tightly with plastic wrap. This will help keep it fresh. You can keep it in the fridge for about 3 to 4 days. Make sure it cools down before sealing. You can freeze the casserole before or after baking. If you freeze it before baking, assemble it in your dish. Wrap it tightly in plastic wrap and then aluminum foil. For freezing after baking, let it cool first. Then, store it in an airtight container. To thaw, move it to the fridge for a night. For reheating, bake it at 350°F (175°C) until hot. To reheat, the oven works best. It keeps the texture just right. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Bake for 20-25 minutes. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. Be careful not to overcook. Enjoy your meal! To make this dish dairy-free, you can swap cream cheese for a dairy-free cream cheese. Use a plant-based cheese blend in place of mozzarella and provolone. Nutritional yeast can add a cheesy flavor without dairy. You can also try coconut cream for a creamy texture. This casserole is low in carbs, making it great for low-carb diets. It has protein from the beef, which helps build muscle. The bell peppers and onions provide vitamins like C and A. The dish is also rich in healthy fats from the cheese and olive oil. Yes, you can prepare this casserole ahead of time. Cook the beef and veggies, then mix with the cream cheese. Store it in the fridge for up to 24 hours. Just bake it when you're ready to eat. To serve leftovers, reheat in the oven for a crispy top. You can also microwave individual portions for a quick meal. Pair with a fresh salad or veggies for a balanced meal. If your casserole is frozen, bake it at 350°F (175°C) for about 50-60 minutes. Cover it with foil to prevent burning. Check that the center is hot before serving. Enjoy your meal! The Low Carb Philly Cheesesteak Casserole combines tasty ingredients like beef, peppers, and cheese. You can easily prepare it with simple steps that make cooking fun. Remember to mix and bake it well for a delicious meal. Try out variations for different flavors and use tips to enjoy each bite. Storing and reheating leftovers is easy, so you’ll always have a tasty dish ready. Enjoy making this meal, and share any new twists you add!

Mouthwatering Low Carb Philly Cheesesteak Casserole

A delicious low carb casserole featuring beef, peppers, onions, and creamy cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb thinly sliced beef (such as sirloin or flank steak)
  • 1 cup bell peppers (any color), sliced
  • 1 cup onion, sliced
  • 2 cloves garlic, minced
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce (optional)
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet over medium-high heat, add olive oil. When hot, add the sliced beef and cook for about 5-7 minutes until browned. Season with salt, pepper, and Worcestershire sauce (if using). Remove the beef from the skillet and set it aside.
  • In the same skillet, add the sliced onions and bell peppers. Sauté for about 4-5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
  • In a large mixing bowl, combine the cooked beef, sautéed vegetables, and softened cream cheese. Mix until well blended and creamy.
  • Spread the beef and vegetable mixture evenly into a greased 9x13 inch baking dish. Top with shredded mozzarella and provolone cheese.
  • Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly with a slight golden color.
  • Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley before serving.

Notes

Serve in individual portions, garnished with a fresh parsley sprig on top. For added appeal, serve with a side of fresh sliced cucumbers or a crisp salad.
Keyword casserole, cheesesteak, low carb