Low Carb Philly Cheesesteak Casserole tastes like tender steak, sautéed peppers and onions, and melty provolone in one cozy, cheesy bite. It suits keto eaters and low carb families, and it lands on the table in about 40 minutes. I first made it after a road trip through Philly, still in my hoodie, and it felt like dinner hugged me back.
Why You Should Try This Low Carb Philly Cheesesteak Casserole
Low Carb Philly Cheesesteak Casserole delivers all the steak, peppers, onions, and gooey provolone you crave without the bun. It hits the same savory notes as the classic sandwich, but it keeps carbs low and cleanup easy. You get a family-friendly, protein-packed casserole that reheats like a champ.
“All the cheesesteak flavor in a bubbly casserole that tastes even better the next day ★★★★★”
Ingredients You’ll Need
- 1.5 pounds ground beef 85/15 or thinly sliced sirloin or ribeye
- Ground beef makes weeknight prep fast. Shaved steak gives the classic bite.
- 2 tablespoons butter or avocado oil
- 1 large yellow onion, thinly sliced
- 2 bell peppers, thinly sliced any colors
- 8 ounces mushrooms, sliced optional but tasty
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano
- 1 teaspoon Worcestershire or coconut aminos for gluten-free
- 4 ounces cream cheese, softened
- I like Philadelphia for easy melting.
- 1/2 cup beef broth low sodium if possible
- 6 to 8 slices provolone cheese
- Sargento or BelGioioso both melt well.
- 1 cup shredded mozzarella optional for extra pull
- Pinch red pepper flakes optional heat
- Fresh parsley for garnish
- Optional add-in: 3 cups riced cauliflower, thawed and well squeezed dry to stretch servings
Pantry shortcuts and swaps:
- Use frozen pepper and onion mix to save chopping time.
- Grab pre-sliced mushrooms and pre-shredded cheese for speed. Pre-shredded adds a tiny bit of starch, but the carbs stay low.
Equipment:
- 12 inch oven-safe skillet or large sauté pan
- 9 by 13 casserole dish if your skillet is not oven-safe
- Cutting board and sharp knife
- Spatula, tongs, and a whisk
- Oven and optional broiler
How to Make Low Carb Philly Cheesesteak Casserole
Preheat and prep
Preheat the oven to 400°F. Grease a 9 by 13 baking dish if you do not use an oven-safe skillet. Slice the onions and peppers thin so they soften quickly.
Brown the beef or steak
Heat the skillet over medium-high heat and add 1 tablespoon oil. Add the ground beef, break it up, and cook until browned with crispy edges, about 6 to 8 minutes. Drain excess fat if needed, season with a pinch of salt and pepper, then move the beef to a bowl. If you use shaved steak, sear it in two quick batches for 1 to 2 minutes per side, season, then transfer to the bowl.
Sauté the vegetables
Add the remaining oil and the butter to the skillet. Add onions, peppers, and mushrooms with a pinch of salt, and cook until tender with some caramelized edges, about 6 to 8 minutes. Stir in garlic and Italian seasoning, and cook 30 seconds until fragrant.
Make the cheesesteak sauce
Drop the cream cheese into the skillet and whisk as it melts into the veggies. Pour in the beef broth and Worcestershire, and simmer 1 to 2 minutes until smooth and lightly thick. Taste and adjust salt and pepper.
Combine everything
Return the cooked beef or steak to the skillet and toss to coat in the cheesy mixture. If you add riced cauliflower, fold it in now and heat until hot. The mixture should taste savory and slightly peppery.
Assemble and bake
Transfer the mixture to the casserole dish if needed. Shingle provolone slices over the top and sprinkle mozzarella for bonus stretch. Bake 12 to 15 minutes until the cheese melts and the edges bubble.
Finish and serve
Switch to broil for 1 to 2 minutes for golden spots on the cheese. Let the casserole rest 5 minutes so it sets and slices neatly. Garnish with parsley and a pinch of red pepper flakes.
Tips & Tricks
- Slice veggies thin for faster sautéing and sweeter flavor.
- Brown the meat well to build flavor before you add sauce.
- Squeeze thawed cauliflower rice dry, or it will water down the casserole.
- Layer seasoning at each step so the final bite tastes balanced.
- Use provolone slices on top for neat coverage and perfect melt.
- Skip the mushrooms if you want the lowest carbs, or add more peppers to bulk it up.
- If you want extra richness, stir a tablespoon of mayo into the sauce before baking.
What to Serve with Low Carb Philly Cheesesteak Casserole
I love this with a crisp chopped salad and a tangy vinaigrette to cut through the creamy cheese. Roasted green beans, garlicky broccoli, or a simple wedge salad all pair well. If you want the sandwich vibe, spoon a hearty scoop over cauliflower rice or tuck it into a low carb roll. A few pickle chips on the side make it feel extra Philly.
Make-Ahead and Storage
Assemble the casserole up to 2 days in advance, cover tightly, and refrigerate. Bake straight from the fridge at 400°F, and add 5 to 10 minutes to the bake time until the center steams.
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze portions for up to 3 months, wrap well to prevent freezer burn. Thaw in the fridge overnight, then reheat in a 350°F oven for 12 to 15 minutes until hot and bubbly. For a quick lunch, microwave in 45 second bursts, then finish under the broiler for melt and color.
Low Carb Philly Cheesesteak Casserole
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced steak and cook until just browned, 3–5 minutes. Remove the steak to a plate and set aside.
- In the same skillet, add the onions, bell peppers, and mushrooms. Sauté until softened and lightly browned, 6–8 minutes.
- Stir in the minced garlic, salt, black pepper, onion powder, garlic powder, and smoked paprika if using. Cook for 1 minute until fragrant.
- Reduce the heat to medium-low. Add the cream cheese and stir until melted and combined with the vegetables.
- Pour in the heavy cream and beef broth, stirring until a smooth, creamy sauce forms. Simmer for 2–3 minutes to slightly thicken, then taste and adjust seasoning if needed.
- Return the cooked steak and any accumulated juices to the skillet. Toss to coat the steak evenly in the sauce and vegetable mixture.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the shredded provolone (and cheddar if using) evenly over the top.
- Bake for 15–18 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired and serve warm.
Notes
Approximate per serving (1/6 of recipe): 480 calories; fat 36 g; saturated fat 18 g; carbohydrates 7 g; fiber 1 g; sugars 3 g; protein 32 g; sodium 740 mg. Values will vary based on specific ingredients, brands, and portion sizes.