Description
A hearty, protein-packed, low-carb twist on the classic cheesesteak flavors, baked into a comforting and satisfying casserole perfect for weeknight dinners and meal prep.
Ingredients
1 1/2 pounds (680 g) lean ground beef (90% lean)
1 tablespoon (15 ml) olive oil
1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
1 green bell pepper, thinly sliced (about 1 cup / 150 g)
1 red bell pepper, thinly sliced (about 1 cup / 150 g)
8 ounces (225 g) mushrooms, sliced
3 cloves garlic, minced
1 teaspoon (5 g) sea salt
1/2 teaspoon (2 g) black pepper
1 teaspoon (5 g) Italian seasoning
4 ounces (115 g) cream cheese, softened
1/2 cup (120 ml) beef broth
1 tablespoon (15 ml) Worcestershire sauce
1 cup (100 g) shredded mozzarella cheese
6 slices provolone cheese (about 6 ounces / 170 g)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.
Brown ground beef in a skillet over medium-high heat for 6–8 minutes. Drain excess fat and set aside.
In the same skillet, heat olive oil and sauté onion, bell peppers, and mushrooms for 5–7 minutes. Add garlic and cook 30 seconds.
Return beef to skillet. Stir in salt, pepper, Italian seasoning, and Worcestershire sauce.
Add cream cheese and beef broth. Stir until melted and creamy.
Transfer mixture to baking dish. Top with mozzarella and provolone cheese.
Bake uncovered for 15–20 minutes until cheese is melted and bubbly.
Let rest 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes