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Philly cheesesteak casserole with beef, peppers and provolone

Philly Cheesesteak Casserole

A low-carb Philly cheesesteak-inspired casserole with seasoned ground beef, peppers, onion, provolone, and a savory egg custard.
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Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F (175°C). Coat a 9 × 9-inch baking dish with nonstick cooking spray.
  2. Dice the bell peppers and onion into bite-size pieces and mince the garlic.
  3. Cook the ground beef in a large skillet over medium heat, breaking it into crumbles.
  4. 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.
  5. Drain excess grease and spread the beef mixture evenly in the prepared baking dish.
  6. Tear the provolone into pieces and arrange it over the beef mixture.
  7. Whisk the eggs, heavy cream, hot sauce, and Worcestershire sauce together. Pour evenly over the beef and cheese.
  8. Bake for about 35 minutes, until the egg mixture is set. Rest for 5 minutes before slicing and serving.