High-Protein Low-Carb Philly Cheesesteak Casserole
High-Protein Low-Carb Philly Cheesesteak Casserole
Ingredients
- 1 1/2 lbs lean ground beef or thinly sliced sirloin
- 1 tablespoon olive oil
- 1 onion, medium, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 4 oz low-fat cream cheese, softened
- 1/2 cup low-fat cottage cheese
- 1 cup shredded mozzarella cheese
- 6 slices provolone cheese
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium-high heat.
⏱️ 2 min
- 3
Add the beef and cook until browned, breaking it into crumbles if using ground beef. Drain excess fat if needed.
⏱️ 8 min
- 4
Stir in the onion, bell peppers, mushrooms, and garlic. Cook for 5–7 minutes, until the vegetables are tender.
⏱️ 7 min
- 5
Add the Worcestershire sauce, Italian seasoning, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir well.
⏱️ 2 min
- 6
Reduce the heat to low and mix in the cream cheese and cottage cheese until smooth and creamy.
⏱️ 3 min
- 7
Transfer the mixture to the prepared baking dish. Sprinkle with the mozzarella and arrange the provolone slices over the top.
⏱️ 3 min
- 8
Bake for 15–18 minutes, or until the cheese is melted and bubbly.
⏱️ 18 min•🌡️ 375
- 9
For a golden top, broil for 2–3 minutes, watching carefully.
⏱️ 3 min
- 10
Garnish with fresh parsley and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Low-Carb Philly Cheesesteak Casserole
- 1 1/2 lbs lean ground beef or thinly sliced sirloin
- 1 tablespoon olive oil
- 1 onion, medium, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 4 oz low-fat cream cheese, softened
- 1/2 cup low-fat cottage cheese
- 1 cup shredded mozzarella cheese
- 6 slices provolone cheese
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium-high heat.
⏱️ 2 min - 3
Add the beef and cook until browned, breaking it into crumbles if using ground beef. Drain excess fat if needed.
⏱️ 8 min - 4
Stir in the onion, bell peppers, mushrooms, and garlic. Cook for 5–7 minutes, until the vegetables are tender.
⏱️ 7 min - 5
Add the Worcestershire sauce, Italian seasoning, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir well.
⏱️ 2 min - 6
Reduce the heat to low and mix in the cream cheese and cottage cheese until smooth and creamy.
⏱️ 3 min - 7
Transfer the mixture to the prepared baking dish. Sprinkle with the mozzarella and arrange the provolone slices over the top.
⏱️ 3 min - 8
Bake for 15–18 minutes, or until the cheese is melted and bubbly.
⏱️ 18 min•🌡️ 375 - 9
For a golden top, broil for 2–3 minutes, watching carefully.
⏱️ 3 min - 10
Garnish with fresh parsley and serve hot.
⏱️ 1 min