Description
This hearty, cheesy Philly Cheese Steak Casserole combines seasoned ground beef, sautéed peppers and onions, and melted Provolone in a savory egg-and-cream base. It’s a satisfying, low-carb comfort dish perfect for family dinners or weekly meal prep.
Ingredients
-
1½ lb lean ground beef
-
2 bell peppers (any color), diced
-
½ yellow onion, diced
-
1 garlic clove, minced
-
1 tsp seasoned salt (like Lawry’s or Morton’s)
-
4 slices Provolone cheese
-
4 large eggs
-
¼ cup heavy cream
-
1 tsp hot sauce (optional)
-
1 tsp Worcestershire sauce
Instructions
-
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with non-stick spray. -
Cook Beef and Veggies:
In a large skillet over medium heat, cook ground beef until browned and crumbled. Drain excess fat.
Add diced bell peppers, onion, and garlic. Cook until vegetables are softened (about 5–7 minutes).
Season the mixture with seasoned salt and stir to combine. -
Assemble the Casserole:
Transfer the beef and vegetable mixture to the prepared baking dish.
Lay the Provolone cheese slices evenly over the top. -
Make the Egg Mixture:
In a small bowl, whisk together eggs, heavy cream, Worcestershire sauce, and hot sauce (if using) until smooth.
Pour evenly over the casserole. -
Bake:
Bake for 20–25 minutes, or until the eggs are set and the cheese is melted and bubbly.
-
Serve:
Let the casserole cool slightly before slicing. Serve warm and enjoy.
Notes
-
Add mushrooms or sliced jalapeños for extra flavor and texture.
-
Use shredded Provolone or a cheese blend for easier layering.
-
Great for low-carb diets and meal prepping ahead of a busy week.