Description
A delicious twist on the classic Philly cheesesteak sandwich turned into a hearty casserole, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion (diced)
- 2 large bell peppers (green, red, or mixed, diced)
- 2 cloves garlic (minced)
- 8 oz cream cheese (softened to room temperature)
- 2 tbsp Worcestershire sauce
- Salt and pepper (to taste)
- 8 oz provolone cheese (sliced)
- 1.5 cups mozzarella cheese (shredded)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13 baking dish with non-stick spray.
- Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers and sauté for 5-6 minutes until they soften.
- Add minced garlic and stir for an additional 30 seconds.
- Add the ground beef, breaking it apart and cooking for about 7-8 minutes until browned. Drain excess fat if necessary.
- Stir in the Worcestershire sauce and then add softened cream cheese, stirring until melted and creamy.
- Transfer the beef mixture into the prepared baking dish and layer with torn provolone and shredded mozzarella.
- Bake for 22-25 minutes or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Notes
For added flavor, consider incorporating sautéed mushrooms or spinach. Mix different cheeses for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
Keywords: cheesesteak, casserole, low carb, comfort food, dinner