Description
A delicious low-carb twist on the classic Philly cheesesteak, this casserole is packed with flavor and perfect for a hearty meal.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat.
- Add the sliced onion, bell pepper, and mushrooms to the skillet and sauté until softened.
- Stir in the minced garlic and cook for an additional minute.
- Season with salt and pepper to taste.
- In a separate bowl, mix the heavy cream with half of the provolone and mozzarella cheese.
- Combine the meat mixture with the cream and cheese mixture, stirring well.
- Transfer the mixture to a greased baking dish and top with the remaining cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For extra flavor, add Worcestershire sauce to the meat mixture.
- Feel free to use other low-carb vegetables if desired.
- This casserole can be made ahead of time and reheated.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg