Oh my gosh, you HAVE to try this cheesy low-carb Philly casserole – it’s become my absolute go-to when I’m craving comfort food without the guilt! I swear, every time I pull this bubbling dish out of the oven, my kitchen smells like my favorite Philly cheesesteak joint back home. After years of experimenting with low-carb recipes (trust me, I’ve had my share of kitchen disasters), this one finally nails that perfect balance of melty cheese, savory beef, and those classic Philly-style peppers and onions. The best part? It comes together faster than ordering takeout, and you won’t believe it’s actually low-carb!
Why You’ll Love This Cheesy Low-Carb Philly Casserole
Let me tell you why this dish has become my weeknight hero:
- Crazy quick: From fridge to table in under 40 minutes – faster than waiting for delivery!
- Flavor bomb: All the melty, meaty goodness of a Philly cheesesteak without the bread coma
- Low-carb magic: Just 8g net carbs per serving but tastes totally indulgent
- One-pan wonder: Minimal cleanup means more time to enjoy that cheesy goodness
- Leftover gold: Tastes even better the next day (if it lasts that long!)
Seriously, this casserole checks all the boxes – easy, delicious, and guilt-free. What’s not to love?
Ingredients for Cheesy Low-Carb Philly Casserole
Okay, let’s gather the good stuff! Here’s what you’ll need to make this cheesy masterpiece (and a few of my personal shopping tips):
- 1 lb ground beef (80/20 blend): That bit of fat equals major flavor – I’ve tried leaner blends and they just don’t taste as rich.
- 1 green bell pepper, thinly sliced: Cut ’em about 1/4-inch thick so they soften perfectly without disappearing.
- 1 medium onion, sliced: Yellow onions work best here – they sweeten up beautifully when cooked.
- 8 oz mushrooms, sliced: Don’t skip these! They add such a meaty texture (and my kids never notice them in all that cheese).
- 2 cups shredded provolone cheese: Get the block and shred it yourself – pre-shredded has that weird coating that doesn’t melt as nicely.
- 1 cup shredded mozzarella: The perfect melty partner for our provolone.
- 1 tbsp olive oil: Just enough to get those veggies going.
- 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper: This simple trio works magic – trust me!
See? Nothing fancy – just good, real ingredients that come together in the most delicious way!
How to Make Cheesy Low-Carb Philly Casserole
Alright, let’s get cooking! This cheesy masterpiece comes together so easily, you’ll be amazed something this delicious can be so simple. Just follow these steps and you’ll have bubbly, golden perfection in no time.
Prep the Vegetables and Meat
First things first – crank that oven to 375°F (190°C) so it’s ready when we are. While it heats, grab your biggest skillet (I use my trusty cast-iron) and warm up that olive oil over medium heat. Add your ground beef – and here’s my secret – don’t stir it right away! Let it get a nice sear for about 2 minutes before breaking it up. This builds SO much flavor.
Once the beef is mostly browned (about 5 minutes), toss in your sliced peppers, onions, and mushrooms. Warning: don’t overcrowd the pan or everything will steam instead of getting those delicious caramelized edges! Cook until the veggies soften but still have a bit of crunch – about 6-8 minutes.
Layer and Bake the Casserole
Now for the fun part! Transfer your meat and veggie mixture to a baking dish (I use a 9×13 because I love crispy cheese edges). Sprinkle that glorious provolone evenly across the top, then follow with the mozzarella – don’t be shy!
Pop it in the oven and bake for 15-20 minutes until the cheese is bubbling like a golden lava flow and just starting to brown in spots. Pro tip: If your cheese isn’t browned enough after 20 minutes, switch to broil for 1-2 minutes (but WATCH it like a hawk!). Let it sit for 5 minutes before serving – I know it’s hard to wait, but this keeps it from becoming a cheese soup!
Tips for the Best Cheesy Low-Carb Philly Casserole
Want to take this casserole from good to *chef’s kiss* amazing? Here are my tried-and-true tips:
- Drain the grease: After browning the beef, tilt the skillet and spoon out excess fat. Too much grease can make the casserole heavy.
- Freshly shredded cheese: Skip the pre-shredded stuff – it has anti-caking agents that mess with melting. Grab a block of provolone and shred it yourself for that perfect gooey texture.
- Rest before serving: I know it’s tempting, but let it sit for 5 minutes! This helps the cheese set so it doesn’t slide right off your fork.
- Broil for browning: If your cheese isn’t golden after baking, pop it under the broiler for 1-2 minutes – just keep an eye on it!
These little tweaks make a BIG difference. Trust me, you’ll taste it!
Ingredient Substitutions and Variations
One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious swaps I’ve tried (and loved):
- Meat options: Ground turkey works great if you want leaner, but add an extra tbsp of olive oil since it’s drier. Chicken works too – just chop it small!
- Cheese lovers: No provolone? Try Swiss or white cheddar. For extra tang, mix in some cream cheese with the shredded cheese.
- Spice it up: Toss in some jalapeños or banana peppers with the veggies – my husband loves this fiery version!
- Veggie swaps: Zucchini or eggplant work instead of mushrooms (just pat them dry first).
The key is keeping it low-carb while making it your own. Have fun experimenting!
Serving Suggestions for Cheesy Low-Carb Philly Casserole
Oh, the possibilities! This casserole shines all on its own, but here’s how I love to serve it:
- Crispy side salad: A simple mix of romaine, cucumber, and cherry tomatoes with ranch dressing cuts through the richness perfectly.
- Cauliflower mash: My go-to – it soaks up all that cheesy goodness like a dream (while keeping it low-carb).
- Roasted veggies: Green beans or Brussels sprouts add nice texture contrast.
- Pickles on the side: That tangy crunch? *Chef’s kiss* for balancing flavors.
But honestly? Sometimes I just grab a fork and dig right into that cheesy pan – no judgment here!
Storing and Reheating Your Cheesy Low-Carb Philly Casserole
Let’s talk leftovers – because this casserole tastes just as amazing the next day! Store it in an airtight container in the fridge for up to 3 days. When reheating, I pop it in the oven at 350°F (175°C) for about 10 minutes, covered with foil to keep it moist. If you’re in a hurry, the microwave works too – just sprinkle a little water over the top to prevent it from drying out. Trust me, that cheesy goodness is worth saving!
Nutritional Information
Just a quick note – these numbers can vary based on your exact ingredients, but per serving you’re looking at about: 380 calories, 25g fat (12g saturated), 30g protein, and just 8g net carbs. Not bad for something that tastes this indulgent, right?
Common Questions About Cheesy Low-Carb Philly Casserole
I get so many questions about this recipe – here are the ones that pop up most often (and my honest answers!):
Can I freeze this casserole? Absolutely! Just wrap cooled portions tightly in foil or store in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating – it might be a tad less creamy, but still delicious.
Is provolone cheese essential? While it gives that classic Philly cheesesteak flavor, you can substitute with Swiss or white cheddar in a pinch. But trust me – the provolone really makes it special!
Why does mine come out watery? Usually means your veggies released too much liquid. Try salting them lightly after slicing and letting them sit for 10 minutes, then pat dry before cooking.
Can I make it ahead? You bet! Assemble everything except the cheese topping, refrigerate overnight, then add cheese and bake when ready. Easy peasy!
Will kids eat this? Mine gobble it up! The cheese hides the veggies beautifully – just don’t tell them what’s in it.
Share Your Cheesy Low-Carb Philly Casserole
I’d love to see your cheesy creations! Snap a pic of your golden, bubbly masterpiece and tag me – nothing makes me happier than seeing you all enjoy this recipe as much as I do! You can find more delicious recipes on our Pinterest page.
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1. “Irresistible Cheesy Low-Carb Philly Casserole in 40 Minutes” 2. “Mouthwatering Cheesy Low-Carb Philly Casserole You’ll Crave” 3. “Cheesy Low-Carb Philly Casserole – 8g Net Carbs & Divine!”Final: **”Irresistible 8g Net Carb Cheesy Low-Carb Philly Casserole”**(54 characters)
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Low Carb
Description
A delicious low-carb casserole inspired by the flavors of a Philly cheesesteak, packed with cheesy goodness.
Ingredients
- 1 lb ground beef
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 cups shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned.
- Add bell pepper, onion, and mushrooms. Cook until vegetables soften.
- Stir in garlic powder, salt, and black pepper.
- Transfer mixture to a baking dish.
- Sprinkle provolone and mozzarella cheese on top.
- Bake for 15-20 minutes or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add a dash of Worcestershire sauce.
- Substitute ground beef with ground turkey for a leaner option.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
