🧀 Philly Cheesesteak Casserole
📝 Ingredients (Serves 6)
-
1 1/2 lbs ground beef (or shaved steak or thinly sliced ribeye)
-
2 tbsp olive oil
-
1 medium onion, sliced
-
1 green bell pepper, sliced
-
1 red bell pepper, sliced
-
3 cloves garlic, minced
-
1 tsp Worcestershire sauce
-
1/2 tsp salt
-
1/2 tsp black pepper
-
4 oz cream cheese, softened
-
1/2 cup mayonnaise (or sour cream for a lighter version)
-
1 cup shredded mozzarella
-
1 cup shredded provolone (or use all mozzarella if needed)
-
Optional: 1 tsp Italian seasoning or steak seasoning
-
Optional: sliced mushrooms or banana peppers for extra flavor
👩🍳 Instructions
1. Prep oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×13″ casserole dish.
2. Cook beef:
In a large skillet, brown the ground beef over medium heat. Drain excess fat and set aside.
3. Sauté veggies:
In the same skillet, heat olive oil and cook the onions and peppers until soft (about 5–7 minutes).
Add the garlic and cook 1 more minute.
4. Combine:
Return beef to the skillet. Stir in Worcestershire sauce, cream cheese, mayonnaise, and seasonings.
Mix until the cream cheese is melted and everything is evenly combined.
5. Assemble casserole:
Transfer the beef mixture to the greased baking dish.
Top with mozzarella and provolone cheese.
6. Bake:
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
7. Serve:
Serve hot! Optionally, top with sliced green onions, hot sauce, or a dollop of sour cream.
🥖 Serving Ideas
-
Scoop over toasted hoagie rolls for a true Philly feel
-
Serve with a side of fries, coleslaw, or a green salad
-
Great with keto bread or on its own for a low-carb meal
🔁 Variations
-
Use thinly sliced ribeye for a more authentic cheesesteak texture
-
Add sautéed mushrooms or jalapeños for extra depth or heat
-
Make it a pasta casserole by mixing in cooked penne or rigatoni before baking
Want a keto, gluten-free, or pasta-loaded version? Just say the word!
