This Low Carb Philly Cheesesteak Casserole is cheesy, hearty, and keto-friendly. Perfect for weeknights or make-ahead meals.

2 lbs ground beef

1 large onion, diced

2 bell peppers (green, red, or a mix), diced

2 cloves garlic, minced

8 oz (1 package) cream cheese

2 tbsp Worcestershire sauce

Salt and pepper to taste

8 oz provolone cheese, sliced

1½ cups mozzarella cheese, shredded

1 tbsp olive oil

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1. Preheat oven to 375°F (190°C).

2. In a skillet, sauté onion and peppers in olive oil until soft. Add garlic and cook another minute.

3. Brown ground beef in the same pan. Drain fat.

4. Mix in Worcestershire sauce and cream cheese until smooth.

5. Transfer to a baking dish. Top with mozzarella and provolone.

6. Bake for 15–20 minutes or until bubbly and golden. Optional: broil for 2–3 minutes for crisp top.

7. Serve warm and enjoy!

Let the beef mixture cool before baking to prevent sogginess.

Try cheddar, gouda, or pepper jack for cheese variation.

Store leftovers in the fridge for up to 4 days or freeze for up to 1 month.