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Philly Cheesesteak Casserole

Philly cheesesteak casserole is a baked, cheesy low-carb dinner with tender ground beef, sautéed peppers and onions, and a creamy cream-cheese sauce. Topped with provolone and mozzarella, it bakes until hot and bubbly, then gets a golden broiled finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 2 lb lean ground beef Choose lean for easier draining.
Bell peppers, onion, and mushrooms
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium yellow onion, diced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
Cheese sauce
  • 8 oz cream cheese, softened
  • 1 cup beef broth Use to loosen and create a creamy sauce base.
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Cheese topping
  • 8 slices provolone cheese Arrange slices over the top for classic flavor.
  • 1 cup shredded mozzarella cheese Sprinkle evenly so every bite melts.
  • 1 Fresh parsley for garnish Optional, for a fresh finishing touch.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F (190°C). Set out a greased 9×13-inch baking dish so the casserole is ready to transfer.
  2. Brown the ground beef in a large skillet over medium-high heat. Cook until no longer pink, then drain excess grease if needed.
  3. Add the diced peppers, onions, sliced mushrooms, and minced garlic. Cook until the vegetables are softened, stirring as needed to evenly coat.
  4. Stir in Worcestershire sauce, beef broth, onion powder, garlic powder, and black pepper. Simmer briefly until the mixture looks cohesive and seasoned.
  5. Add the softened cream cheese and stir until fully melted and creamy. Keep stirring until no cream cheese streaks remain.
  6. Transfer the beef mixture to the prepared baking dish. Spread into an even layer so it bakes uniformly.
  7. Arrange provolone slices over the top. Cover the surface to create a melty top layer.
  8. Sprinkle shredded mozzarella evenly over the casserole. Make sure the cheese reaches the edges for consistent coverage.
  9. Bake for 20–25 minutes until hot and bubbly. Watch for bubbling around the edges and center.
  10. Broil for 2–3 minutes for a golden cheesy top. Stop when the cheese is browned to your liking.
  11. Garnish with parsley and serve. Let it cool briefly so the casserole sets up and slices cleanly.

Notes

Pro tip: if the beef releases a lot of fat, drain well before adding the broth so the sauce stays thick and creamy. Refrigerate leftovers in an airtight container up to 3–4 days; reheat covered until hot. Freezing is not recommended due to texture changes in the cheese. Dietary swap: use low-fat cream cheese and part-skim mozzarella to reduce saturated fat while keeping the same cheesy bake.