Philly Cheesesteak Casserole – Low Carb
Equipment
- cutting board
- sharp knife
- deep skillet
- measuring spoons
- 9 x 9 baking dish
- wooden spoon
Ingredients
- 1/2 TBS olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 6-8 mini colored sweet peppers, diced
- 2 garlic cloves, minced
- 1 lb lean ground beef
- 4 oz cream cheese, softened
- 1 TBS Worcestershire Sauce
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 4 oz Mozzarella, Provolone, or Swiss cheese, shredded
Instructions
- Preheat oven to 350 degrees. Spray a 9" x 9" baking dish with non-stick cooking spray and set aside.
- Heat oil in large skillet. Add in diced peppers and saute for 3-4 minutes. Add in onion and saute for another 2-3 minutes.
- Break up ground beef into peppers and onions and cook until no longer pink.NOTE: press meat into skillet to achieve crispy bits to mimic steak texture.
- Drain excess grease from skillet.
- Stir in garlic for 1 minute. Season with salt, black pepper, garlic powder, and onion powder. Stir in Worcestershire sauce.
- Reduce heat and mix in softened cream cheese until meat and vegetables are fully coated.
- Pour into prepared baking dish and smooth evenly. Sprinkle Mozzarella cheese on top.
- Bake for 20-25 minutes until cheese has melted and golden brown.
- Serve over rice, noodles, or potatoes. For a good low carb option I serve over prepared cauliflower rice.