This Philly cheesesteak casserole combines seasoned beef, bell peppers, onion, and melted provolone in a simple low-carb bake. It delivers familiar cheesesteak flavor without bread or pasta.
Philly Cheesesteak Casserole
A low-carb Philly cheesesteak-inspired casserole with seasoned ground beef, peppers, onion, provolone, and a savory egg custard.
Servings 6 servings
Ingredients
- 1 1/2 pounds lean ground beef
- 2 bell peppers diced
- 1/2 yellow onion diced
- 1 clove garlic minced
- 1 teaspoon seasoned salt
- 4 slices provolone cheese plus more if desired
- 4 large eggs
- 1/4 cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9 × 9-inch baking dish with nonstick cooking spray.
- Dice the bell peppers and onion into bite-size pieces and mince the garlic.
- Cook the ground beef in a large skillet over medium heat, breaking it into crumbles.
- When the beef is still slightly pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking until the beef is cooked through and the vegetables begin to soften.
- Drain excess grease and spread the beef mixture evenly in the prepared baking dish.
- Tear the provolone into pieces and arrange it over the beef mixture.
- Whisk the eggs, heavy cream, hot sauce, and Worcestershire sauce together. Pour evenly over the beef and cheese.
- Bake for about 35 minutes, until the egg mixture is set. Rest for 5 minutes before slicing and serving.
Serving Suggestion
Serve the casserole with a crisp green salad or roasted vegetables for an easy complete dinner.