Philly cheesesteak casserole low carb
This Philly cheesesteak casserole low carb delivers all the flavors of a classic cheesesteak while being a healthy option. Perfect for busy weeknights, this easy Philly cheesesteak casserole is a low carb casserole recipe that your whole family will love!
Ingredients
- 2 lbs lean ground beef (ground sirloin or 93/7 ground beef)
- 1 medium red bell pepper, thinly sliced (about 1 – 1½ inches long)
- 1 medium green bell pepper, thinly sliced (about 1 – 1½ inches long)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1½ teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 3 cups frozen cauliflower rice (10-ounce bag)
- 8 ounces cream cheese (full-fat or Neufchâtel)
- 6 – 7 ounces sliced provolone cheese (9-10 slices or 1 package)
- Chopped fresh parsley, optional for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large oven-safe skillet over medium heat, brown the ground beef with the sliced red and green bell peppers, diced onion, and minced garlic. Break the beef into crumbles as it cooks, about 8–10 minutes.
- Once the beef is cooked through and the veggies are softened, reduce the heat to low. Stir in the salt, pepper, Italian seasoning, and paprika until evenly mixed.
- Add the frozen cauliflower rice and cream cheese to the skillet. Stir until the cream cheese melts and everything is well combined.
- Spread the mixture evenly and layer the provolone cheese slices across the top, fully covering the surface.
- Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is fully melted and starting to bubble.
- Remove the skillet from the oven and let the casserole rest for 5–10 minutes before serving.
- Garnish with fresh parsley, if desired, for a pop of color and flavor. Serve immediately and enjoy!