Cheesy Low Carb Philly Cheesesteak Casserole
This casserole is a game-changer. It’s hearty, full of flavor, and simple enough to whip up on even your busiest weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 pound thinly sliced ribeye shaved steak, or ground beef
- 1 medium onion thinly sliced
- 2 medium bell peppers thinly sliced (use green, red, or a mix)
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Optional: Crushed pork rinds for topping
Instructions
Step 1: Sauté the beef
- Heat the olive oil in a large skillet over medium-high heat. Add the ribeye or ground beef and cook until browned and fully cooked, breaking it up with a wooden spoon as needed. Season with a pinch of salt and pepper, then transfer the meat to a bowl and set aside.
Step 2: Cook the veggies
- In the same skillet, add the sliced onions and bell peppers. Cook for 5–7 minutes, stirring occasionally, until they’re softened and slightly caramelized. Add the minced garlic, onion powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Cook for another minute until fragrant.
Step 3: Combine and layer
- Return the cooked beef to the skillet with the veggies. Stir everything together until well combined. Transfer the mixture to your casserole dish, spreading it out evenly.
Step 4: Add the cheese
- Sprinkle the provolone and mozzarella cheese evenly over the beef and veggie mixture. If you’re using crushed pork rinds for added crunch, sprinkle those on top as well.
Step 5: Bake to perfection
- Bake in the preheated oven for 15–20 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Let the casserole cool for a few minutes before serving.
Step 6: Serve and enjoy
- Scoop generous portions onto plates and dig in! This casserole pairs wonderfully with a simple side salad or roasted broccoli for a complete low-carb meal.