I crafted this hearty, low-carb casserole inspired by the classic Philly cheesesteak—packed with seasoned ground beef, sautéed peppers and onions, and layers of melty cheese. It’s an easy one-dish meal perfect for weeknight dinners or meal prep.

Why You’ll Love This Recipe

I love this recipe because it delivers all the flavors of a Philly cheesesteak—juicy beef, savory veggies, and gooey cheese—without the bread. It’s quick to make, easy to customize, and keeps well for meal prep. Plus, cleanup is a breeze with just one skillet and a baking dish.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb ground beef
1 large onion, diced
2 large bell peppers (any mix of colors), diced
2 cloves garlic, minced
1 tbsp olive oil
2 Tbsp Worcestershire sauce
Salt and pepper, to taste
8 oz cream cheese
1½ cups mozzarella cheese, shredded
8 oz provolone cheese, sliced or shredded

directions

Preheat the oven to 350 °F (175 °C).
In a large skillet, heat olive oil over medium heat. Add diced onion and peppers, and sauté about 4–5 minutes until softened. Add garlic and cook another minute.
Push veggies to the side, add ground beef and Worcestershire sauce. Season with salt and pepper. Cook until beef is browned and crumbly.
Stir in cream cheese and mozzarella until melted and well‑combined. Mix in provolone until everything is creamy and cohesive.
Transfer mixture to a greased 9×13 in baking dish.
Bake for 15–20 minutes, until bubbly and cheese is golden.
Let it rest for 5 minutes before serving.

Servings and timing

Servings: about 6 (using the 2 lb beef recipe)
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: ~40 minutes

Variations

Protein swap: I sometimes substitute ground turkey or shredded chicken.
Cheese mix-up: I use cheddar, pepper jack, or all-provolone for different flavor profiles.
Extra veggies: Mushrooms sautéed with the peppers add great umami.
Lower carb stretch: I stir in cauliflower rice just before baking to bulk it up without bread.

storage/reheating

After it cools, I store leftovers in an airtight container in the fridge for up to 4–5 days. To freeze, I portion it into freezer-safe containers—good for up to 3 months. For reheating, I use a 350 °F oven for 10–15 minutes or microwave in 30‑second intervals until hot.

FAQs

What’s the best cheese to use?

I love a mix—cream cheese for creaminess, mozzarella for stretch, and provolone for that classic Philly flavor. You can experiment with cheddar or pepper jack too.

Can I make this ahead of time?

Absolutely. I assemble the skillet mixture, refrigerate it, then bake just before serving.

Is this freezer-friendly?

Yes! I freeze it in portions. Thawed casserole reheats well in the oven or microwave without separating.

Can I add mushrooms?

Definitely. I’ll often sauté sliced mushrooms with the peppers and onions for extra texture and flavor.

Is it keto-friendly?

Yes—low-carb with about 3–6 g net carbs per serving, depending on cheese and veggies.

Conclusion

I enjoy making this Low Carb Philly Cheesesteak Casserole because it’s comforting, flexible, and full of flavor with minimal work. It suits weeknight simplicity, weekend gatherings, or meal planning. Every time I serve it, people love it—no bread required.