You know that craving for a greasy, cheesy, perfect Philly cheesesteak? But the giant bread roll that comes with it can feel heavy.
What if you could get all that flavor without the carb-loaded bun?
This low-carb Philly cheesesteak casserole is the answer. It’s got all the good stuff—the savory beef, the melted cheese, the peppers and onions. It’s just baked into a simple dish you can eat with a fork.
What You’ll Need
Here’s a quick look at the ingredients. Nothing fancy, just simple stuff that works.
- Ribeye Steak: One pound, sliced very thin. You can also use sirloin.
- Onion: One large yellow onion, sliced.
- Green Bell Pepper: One large pepper, sliced.
- Provolone Cheese: Eight slices, or more if you love cheese.
- Cream Cheese: Four ounces, softened to room temperature.
- Heavy Cream: One-quarter cup.
- Worcestershire Sauce: One tablespoon.
- Garlic Powder: One teaspoon.
- Olive Oil: Two tablespoons.
- Salt and Black Pepper: To your taste.
| Quick Timings | |
|---|---|
| Prep Time | 15 Minutes |
| Cook Time | 25 Minutes |
| Total Time | 40 Minutes |
Tools You’ll Need
You don’t need special gear for this recipe. Just the basics from your kitchen.
- Large skillet or frying pan
- Sharp knife
- Cutting board
- 8×8 inch baking dish (or similar size)
- Spatula or large spoon
- Mixing bowl
How to Make Low Carb Philly Cheesesteak Casserole
Follow these simple steps. It’s hard to mess this one up.
Step 1: Turn your oven on to 375°F (190°C). This gets it ready while you cook on the stove.
Step 2: Heat one tablespoon of olive oil in your skillet over medium-high heat. Add the sliced onions and bell peppers.
Step 3: Cook the veggies for about 5-7 minutes. You want them soft but still a little crisp. Take them out of the skillet and set them aside.
Step 4: Add the other tablespoon of oil to the same skillet. Put the thinly sliced steak in the pan. Season it with salt and pepper.
Step 5: Cook the steak until it’s browned. This should only take a few minutes. Make sure to drain off any extra fat from the pan.
Step 6: Turn the heat down to low. Add the softened cream cheese, heavy cream, Worcestershire sauce, and garlic powder to the skillet with the steak.
Step 7: Stir everything together until the cream cheese is melted and it makes a creamy sauce.
Step 8: Add the cooked onions and peppers back into the skillet. Give it all a good mix.
Step 9: Pour the entire mixture from the skillet into your baking dish. Spread it out evenly.
Step 10: Lay the slices of provolone cheese over the top of the mixture, covering the whole surface.
Step 11: Bake for 15-20 minutes. You’ll know it’s done when the cheese is melted and bubbly and a little golden on top. Let it cool for a few minutes before serving.
Pro Tips
I’ve made this a hundred times. Here are a few tricks I’ve learned.
Freeze Your Steak First
Slicing beef super thin can be tricky. Pop your steak in the freezer for about 20-30 minutes before you cut it. This makes the meat firm and so much easier to slice thinly with a sharp knife.
Don’t Crowd the Pan
When you cook the steak, do it in batches if needed. If you pile too much meat into the pan at once, it will steam instead of brown. You want that nice sear for the best flavor.
Drain Everything Well
Watery casseroles are a bummer. After you cook the veggies and the meat, make sure you drain off any extra liquid or grease. This one step makes a huge difference in the final texture.
Use Freshly Shredded Cheese
The pre-shredded cheese in a bag has stuff added to it to stop it from clumping. That stuff also stops it from melting as well. Buy a block of provolone and shred it yourself for the gooiest, creamiest cheese topping.
Substitutions and Variations
This recipe is easy to change. Make it your own.
| Original Ingredient | Possible Swap | Notes |
|---|---|---|
| Ribeye Steak | Ground Beef | Quicker and cheaper. |
| Green Bell Pepper | Mushrooms | Adds an earthy flavor. |
| Provolone Cheese | Mozzarella or Swiss | Changes the cheese pull. |
| Onion | Shallots | A milder onion taste. |
You can also add some heat with sliced jalapeños or a dash of hot sauce. Some people like to use chicken instead of beef, which works well too.
Make-Ahead Tips
You can prep parts of this recipe ahead of time to make dinner even faster.
Slice your steak, onions, and peppers and store them in separate airtight containers in the fridge for up to two days.
You can also assemble the entire casserole, but don’t bake it. Cover it tightly and keep it in the fridge for up to 24 hours. When you’re ready, just pop it in the oven. You may need to add 5-10 minutes to the baking time.
Nutrition and Diet Swaps
This casserole is already low-carb and keto-friendly. The main things to watch are the ingredients you choose.
A single serving has around 450 calories, 35 grams of fat, 6 grams of net carbs, and 28 grams of protein. This can change based on the cut of meat and amount of cheese you use.
For a dairy-free version, you can use dairy-free cream cheese and dairy-free provolone slices. The taste will be a little different, but it works.
Pair this with a simple green salad or some steamed broccoli to keep the meal low-carb.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container in the refrigerator for up to 3-4 days.
To reheat, you can use the microwave for a quick meal. Or, you can put it back in the oven at 350°F (175°C) for about 10-15 minutes until it’s heated through. The oven method helps keep the cheese from getting rubbery.
FAQs
Q1. Why is my casserole watery?
Ans: This usually happens for two reasons. You didn’t drain the grease from the meat, or you didn’t cook the veggies long enough to let some of their water evaporate. Make sure to drain everything well before you mix it all together.
Q2. Can I use ground beef instead of steak?
Ans: Absolutely. Ground beef is a great, budget-friendly option. Just brown it in the skillet and drain the fat really well before adding the other ingredients.
Q3. Can I freeze this Philly cheesesteak casserole?
Ans: Yes, you can. You can freeze it before or after baking. Just wrap the dish tightly in plastic wrap and then foil. It will last in the freezer for up to 3 months. To cook, thaw it in the fridge overnight and then bake as directed.
Wrapping Up
That’s all there is to it. This Philly cheesesteak casserole gives you all the flavor you love in a simple, low-carb dish. It’s perfect for a weeknight dinner when you want something satisfying without the fuss.
Give it a try and see for yourself.
Let me know how it turns out in the comments below! I’d love to hear if you made any fun changes.
