Low Carb Philly Cheesesteak Lasagna

Low Carb Philly Cheesesteak Lasagna

Introduction

If you love the rich, savory flavors of a classic Philly cheesesteak but wish it came in a cozy, oven-baked, low-carb version, this lasagna is about to become a new favorite. Imagine layers of tender shaved beef, caramelized onions, sweet bell peppers, and melted cheese—yet instead of pasta sheets, you get thin layers of grilled zucchini or roasted deli-style cheese slices that keep the dish hearty without the carbs. The aroma alone feels like something from a warm neighborhood kitchen, and each bite delivers that irresistible cheesesteak comfort with a lasagna-style hug. Ideal for family dinners, meal prep, or special gatherings, this dish is filling, flavorful, and surprisingly easy to assemble.

Ingredients

For the “Lasagna Noodles”

• 3–4 large zucchinis (about 900 g / 2 lb), sliced lengthwise into thin strips
• or 12–14 deli provolone cheese slices (180 g / 6 oz) for a no-veg version
• 1 tbsp olive oil (15 ml / 0.5 fl oz)
• Pinch of salt and pepper

Beef & Vegetables

• 680 g shaved steak or thinly sliced beef (1.5 lb)
• 1 tbsp olive oil (15 ml / 0.5 fl oz)
• 1 large onion, sliced (200 g / 7 oz)
• 1 green bell pepper, sliced (120 g / 4.2 oz)
• 1 red bell pepper, sliced (120 g / 4.2 oz)
• 2 cloves garlic, minced (6 g / 0.21 oz)
• 1 tsp salt (5 g / 0.18 oz)
• ½ tsp black pepper (2 g / 0.07 oz)
• 1 tsp Worcestershire sauce (5 ml / 0.17 fl oz)
• ½ tsp smoked paprika (optional)

Cheese Layer

• 225 g cream cheese, softened (8 oz)
• 120 ml heavy cream (½ cup / 4 fl oz)
• 1 egg (50 g / 1.7 oz)
• 1 tsp onion powder (3 g / 0.10 oz)
• 1 tsp garlic powder (3 g / 0.10 oz)
• Pinch of salt and pepper

Topping

• 240 g shredded mozzarella cheese (2 cups / 8 oz)
• 6–8 slices provolone cheese (120 g / 4 oz)

Directions