Low Carb Philly Cheesesteak Casserole

A delicious low-carb twist on the classic Philly cheesesteak, this casserole combines ground beef, sautéed peppers, onions, and melted cheese, perfect for weeknights or meal prep.

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Prep Time 10

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 pound ground beef Cooked until browned and reaches 160°F
1 cup shredded cheese, cheddar or provolone Provolone melts smoothly; cheddar gives more bite
1 bell pepper diced Any color; green for sharper flavor or red/yellow for sweetness
1 onion diced Yellow or sweet onion works well

Seasonings

1 tablespoon Worcestershire sauce Use reduced-sodium for a lower sodium option
to taste salt Adjust according to preference, use reduced-sodium options if desired
to taste pepper
optional garlic powder Add for extra flavor

Method

Preparation

Preheat the oven to 350°F (175°C).
Heat a skillet over medium heat and cook the ground beef until evenly browned and reaches an internal temperature of 160°F. Drain any excess fat.
Add the diced bell pepper and onion to the skillet with the beef and cook until the vegetables are softened.
Stir in the Worcestershire sauce, salt, pepper, and garlic powder until well combined.
Transfer the beef and vegetable mixture into a baking dish and sprinkle the shredded cheese evenly on top.
Bake for 20 to 25 minutes until the cheese is melted and bubbly.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 6gProtein: 30gFat: 18gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 2g

Notes

Cool the casserole to room temperature before storing in an airtight container. Keeps in the refrigerator for up to 3 to 4 days, or freeze for up to 2 months. Reheat in the oven or microwave until heated through.

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