Description
A hearty, low carb twist on the classic Philly cheesesteak, featuring ground beef, cream cheese, and gooey melted cheese.
Ingredients
- 2 lbs ground beef (80/20 fat ratio preferred)
- 1 large onion (diced)
- 2 large bell peppers (diced, green, red, or mixed)
- 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
- Heat olive oil in a large skillet over medium heat.
- Add diced onions and bell peppers to the skillet, cooking for 5-6 minutes until softened and fragrant.
- Stir in minced garlic and cook for another 30 seconds.
- Add the ground beef, breaking it up with a spatula and seasoning with salt and pepper. Cook for 7-8 minutes until fully browned.
- Drain excess fat if necessary and stir in Worcestershire sauce.
- Lower the heat and mix in the softened cream cheese until melted and creamy.
- Transfer the meat mixture to a prepared 9×13 baking dish, spreading it evenly.
- Layer torn provolone cheese over the beef, followed by shredded mozzarella.
- Bake for 22-25 minutes until the cheese melts and bubbles with a lightly golden hue.
- Allow to rest for 5 minutes before serving.
Notes
Feel free to experiment with different bell pepper colors, and for added texture, include sliced mushrooms or spinach.