🧀 Philly Cheesesteak Casserole
Ingredients
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1 lb (450g) ground beef or thinly sliced ribeye steak
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1 green bell pepper, diced
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1 red bell pepper, diced (optional)
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1 medium onion, diced
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2 cloves garlic, minced
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8 oz (225g) cream cheese, softened
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1 tsp Worcestershire sauce
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1 tsp Italian seasoning or steak seasoning
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Salt & black pepper, to taste
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1½ cups (170g) shredded provolone or mozzarella cheese
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3–4 large eggs (if making a more “keto” or egg-based version) – optional
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Optional: 1 cup cooked pasta or cooked rice (if you want to bulk it up)
Instructions
1. Cook the meat and veggies:
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In a large skillet over medium heat, brown the ground beef or sear thinly sliced steak until cooked through. Drain excess fat.
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Add onions, peppers, and garlic. Cook for about 5–7 minutes, until vegetables are softened.
2. Combine base:
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Lower heat and stir in the cream cheese, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir until everything is well combined and creamy.
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(Optional: Mix in cooked pasta or rice here if using.)
3. Assemble casserole:
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Preheat oven to 375°F (190°C).
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Spread the mixture into a greased 9×13-inch (23×33 cm) baking dish.
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If using eggs (for a keto/egg bake style), whisk and pour them over the mixture before baking.
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Sprinkle shredded cheese evenly on top.
4. Bake:
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Bake uncovered for 20–25 minutes, or until cheese is melted, bubbly, and lightly golden.
5. Serve:
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Garnish with fresh parsley or serve with hoagie rolls for a more traditional twist.
Would you like a low-carb version, or maybe a variation with mushrooms or hot peppers?