Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients
Protein Base
2 lbs (900g) 93% lean ground beef
1 tbsp extra-virgin olive oil
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8 oz (225g) cremini mushrooms, sliced
3 cloves garlic, minced


Seasonings
2 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp black pepper
1 tsp sea salt
½ tsp crushed red pepper flakes (optional)


High-Protein Creamy Layer
1 cup low-fat cottage cheese, blended until smooth
½ cup plain non-fat Greek yogurt
2 oz (60g) light cream cheese, softened
¼ cup grated Parmesan cheese


Cheese Topping
8 slices reduced-fat provolone cheese
1 cup part-skim shredded mozzarella cheese
Garnish
Chopped fresh parsley
Cracked black pepper


Instructions
Step 1: Preheat

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Step 2: Brown the Beef

Heat the olive oil in a large skillet over medium-high heat.

Add the ground beef and cook for 6–8 minutes, breaking it into crumbles until browned.

Drain any excess fat if needed.

Step 3: Cook the Vegetables

Add the onion, bell peppers, mushrooms, and garlic to the skillet.

Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened but still slightly crisp, just like the first image in the picture.

Step 4: Season

Stir in:

Worcestershire sauce
Smoked paprika
Garlic powder
Onion powder
Italian seasoning
Salt
Black pepper
Crushed red pepper flakes (if using)

Cook for 1 minute until fragrant.

Step 5: Prepare the Creamy Mixture

In a bowl, whisk together:

Blended cottage cheese
Greek yogurt
Light cream cheese
Parmesan cheese

Mix until smooth and creamy.

Fold the creamy mixture into the beef and vegetables.

Step 6: Assemble

Transfer the mixture to the prepared baking dish.

Spread it into an even layer.

Arrange the provolone slices over the top, slightly overlapping, then sprinkle the shredded mozzarella evenly over the casserole to recreate the cheesy finish shown in the picture.

Step 7: Bake

Bake for 20–25 minutes, until the cheese is completely melted and bubbling.

For the golden-brown finish seen in the picture, broil for 2–3 minutes.

Allow the casserole to rest for 5–10 minutes before serving.

Approximate Nutrition (Per Serving)
Calories: 395
Protein: 36g
Carbohydrates: 8g
Fat: 23g
Fiber: 2g
Optional Add-Ins

Boost the flavor or protein with:

1 cup chopped spinach
½ cup roasted poblano peppers
½ cup diced jalapeños
1 cup cooked shredded chicken mixed with the beef
2 tablespoons nutritional yeast
A dash of hot sauc

e
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Tips to Match the Picture
Slice the onions, peppers, and mushrooms into long, thin strips so they resemble a classic Philly cheesesteak filling.
Cook the vegetables until they’re tender but still colorful, avoiding overcooking.
Use provolone slices as the first cheese layer, then top with mozzarella for the smooth, stretchy melted finish shown in the image.
Broil for the last few minutes to lightly brown the cheese without drying it out.
Let the casserole rest before serving so it slices cleanly while staying creamy and cheesy.