Philly Cheese Steak Casserole
This Philly cheesesteak casserole is a healthy, family-friendly one-pan meal with tender beef, sautéed peppers and onions, and melty cheese. Quick to make and easy to customize, it’s perfect for weeknight dinners and picky eaters alike.
Ingredients
- 2 pounds lean ground beef
- 1 teaspoon olive oil
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 medium yellow onion, diced
- 8 ounces crimini mushrooms, diced
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt (optional)
- 3/4 cup Greek yogurt (or 6 ounces softened cream cheese)
- 1 cup shredded mozzarella (optional)
- 8 slices provolone cheese
Instructions
- Preheat oven to 350°F. Heat a large skillet over medium-high heat. Add the ground beef and break it up into crumbles as it cooks. once the beef is cooked, carefully remove it from the pan and use a paper towel to wipe away any excess grease remaining in the skillet.
- Add oil and and cook all the vegetables over medium-high heat until they begin to soften, about 5 minutes. Stir in the seasonings. Add back the beef and combine.
- Turn off the heat and stir in cream cheese or yogurt. Add the optional mozzarella cheese.
- Transfer the mixture to a 9x13 baking dish. Top the casserole evenly with provolone cheese.
- Bake for 10-15 minutes until the cheese has melted.
Video
Notes
- Mozzarella cheese is optional but if you are using Greek yogurt instead of cream cheese, I highly recommend adding it.
- If you desire a golden brown crust, broil for 30 seconds to a minute.
- Let the casserole sit for at least 5 minutes before serving so it's easier to scoop.
- Refrigerate leftovers for 3-4 days.
Nutrition
Calories: 260kcal | Carbohydrates: 6g | Protein: 33g | Fat: 12g | Sodium: 225mg | Potassium: 701mg | Fiber: 1g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 3mg
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