Philly Cheesesteak Casserole
This hearty Philly Cheesesteak Casserole combines seasoned ground beef, sautéed peppers, onions, mushrooms, and a rich cream cheese sauce, all topped with melty mozzarella and provolone for an easy, comforting low-carb dinner.
Equipment
- large skillet
- wooden spoon or spatula
- 9x13-inch baking dish
- oven
- knife
- cutting board
Ingredients
- 1 lb ground beef (or shaved steak)
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 8 oz white mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 8 oz cream cheese, softened
- 1/2 cup beef broth
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 tsp dried oregano
- chopped parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add the onion, green bell pepper, red bell pepper, and mushrooms. Sauté for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute.
- Stir in the salt, black pepper, Worcestershire sauce, and beef broth. Simmer for 2–3 minutes.
- Reduce the heat and stir in the softened cream cheese until completely melted and combined.
- Transfer the mixture to a lightly greased 9×13-inch baking dish. Sprinkle evenly with the mozzarella, provolone, and oregano.
- Bake uncovered for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
- Garnish with chopped parsley if desired. Serve hot with crusty bread, over rice, or with a side salad.
Notes
Ground beef can be substituted with shaved steak for a more traditional Philly cheesesteak flavor. Garnish with fresh parsley if desired. Serve with crusty bread, over rice, or alongside a fresh salad.