Keto Philly Cheesesteak Casserole
Ingredients
2 pounds (900 g) ground beef or thinly sliced beef sirloin
2 tablespoons butter or olive oil
1 medium onion, thinly sliced
2 green bell peppers, thinly sliced
8 ounces (225 g) mushrooms, sliced (optional)
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
4 ounces (115 g) cream cheese, softened
½ cup heavy cream
1 tablespoon Worcestershire sauce
2 cups shredded provolone or mozzarella cheese
6–8 slices provolone cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat the butter or olive oil in a large skillet over medium-high heat. Cook the onions, bell peppers, and mushrooms until softened, about 6–8 minutes. Add the garlic and cook for 30 seconds. Transfer the vegetables to a plate.
In the same skillet, cook the beef until browned. Drain excess fat if needed.
Stir in the onion powder, garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
Reduce the heat to low. Add the cream cheese, heavy cream, and Worcestershire sauce. Stir until the cream cheese has melted and the mixture is smooth.
Fold the cooked vegetables back into the skillet. Stir in 1 cup of the shredded cheese.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheese over the top, then arrange the provolone slices evenly across the casserole.
Bake for 15–20 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 2–3 minutes at the end, watching carefully.
Let the casserole rest for 5–10 minutes before serving.
Serving Suggestions
Serve with a crisp green salad, steamed broccoli, roasted asparagus, cauliflower mash, or sautéed green beans.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until hot.
Yield: 6–8 servings.
