Go Back
High Protein Philly Cheesesteak Casserole

High Protein Philly Cheesesteak Casserole

High Protein Philly Cheesesteak Casserole is your new go-to for a healthy and incredibly satisfying meal. This recipe transforms the classic Philly cheesesteak into a comforting casserole packed with lean protein without sacrificing any of that quintessential savory flavor, making it perfect for a weeknight dinner or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course: Casserole
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground beef (90% lean or higher) or lean ground turkey
  • 1 tablespoon olive oil
  • 2 large green bell peppers thinly sliced
  • 1 large yellow onion thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • salt and freshly ground black pepper to taste
  • 10 ounces reduced-fat cream cheese softened
  • 1/2 cup unsweetened almond milk (or any milk of choice)
  • 1/4 cup low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1.5 cups shredded provolone cheese (divided)
  • 1 cup shredded mozzarella cheese
  • Fresh parsley chopped for garnish, optional

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, add the olive oil. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 tablespoon olive oil, 1.5 lbs lean ground beef (90% lean or higher) or lean ground turkey
  3. Add the sliced green bell peppers, yellow onion, and mushrooms to the same skillet with the browned meat. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
    2 large green bell peppers, 1 large yellow onion, 8 ounces cremini mushrooms
  4. Stir in the garlic powder, Italian seasoning, salt, and pepper. Cook for another minute until fragrant.
    1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, salt and freshly ground black pepper
  5. In a medium bowl, whisk together the softened cream cheese, almond milk, beef broth, and Worcestershire sauce until smooth and well combined.
    10 ounces reduced-fat cream cheese, 1/2 cup unsweetened almond milk, 1/4 cup low-sodium beef broth, 1 teaspoon Worcestershire sauce
  6. Pour the creamy sauce over the meat and vegetable mixture in the skillet. Stir until everything is evenly coated.
  7. Transfer the meat and vegetable mixture from the skillet into the prepared baking dish, spreading it evenly.
  8. Sprinkle 1 cup of the shredded provolone cheese and the shredded mozzarella cheese evenly over the top of the casserole.
    1.5 cups shredded provolone cheese, 1 cup shredded mozzarella cheese
  9. Reserve the remaining 1/2 cup of provolone cheese and sprinkle it over the top of the casserole. This will melt and become wonderfully golden.
    1.5 cups shredded provolone cheese
  10. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the cheese is melted and golden brown.
  11. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
    Fresh parsley

Notes

This casserole stores beautifully, making it an excellent candidate for meal prep and enjoying later in the week. Once cooled, cover the baking dish tightly with plastic wrap or transfer individual portions into airtight containers. It will stay fresh in the refrigerator for up to 3-4 days. For best results, reheat individual portions in the microwave at 30-second intervals, stirring in between, until heated through. Alternatively, reheat the entire casserole in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You may want to cover it with foil to prevent the cheese from over-browning. This casserole freezes well, although the texture of the vegetables might soften slightly upon thawing. To freeze, let the casserole cool completely. Portion it into freezer-safe containers or wrap individual servings tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above.
QR Code linking back to recipe