Description
This Philly Cheesesteak Casserole has all the flavor of the classic sandwich—without the bread. Loaded with tender beef, sautéed peppers, onions, and melty provolone, it’s creamy, savory, and low on carbs. A comforting one-pan dinner you’ll want to make again and again!
Ingredients
1 tbsp olive oil
2 lb thinly sliced beef (ribeye, sirloin, or shaved steak)
1 small onion, sliced
2 bell peppers, sliced
2 cups button or baby bella mushrooms, sliced (optional)
2 cups shredded or sliced provolone cheese
4 oz cream cheese
½ cup beef broth
1 tsp Worcestershire sauce
1 tsp garlic salt (or salt + garlic powder mix)
½ tsp ground black pepper
Instructions
Sauté veggies: In a large skillet, heat olive oil over medium-high. Add onions, peppers, and mushrooms (if using). Cook until softened and slightly caramelized.
Cook the beef: Add sliced beef to the skillet. Season with garlic salt, pepper, and Worcestershire sauce. Sear until just cooked through.
Add creaminess: Stir in cream cheese and beef broth. Cook until melted and mixed into a creamy sauce.
Assemble casserole: Transfer mixture to a baking dish. Top with provolone cheese slices or shreds.
Bake: Broil on high for 3–5 minutes, or bake at 375°F for 10 minutes until cheese is melted and bubbly.
Serve hot: Great with a side salad or over cauliflower rice for a low-carb meal.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: ~400–450
- Fat: 30g
- Protein: 30g