Philly Cheesesteak Casserole – A Cheesy Low-Carb Comfort Dish

This Philly cheesesteak casserole brings all the bold, beefy flavor of the classic sandwich into a warm, cheesy, low-carb casserole. It’s one of my favorite comfort meals when I’m craving something filling, satisfying, and incredibly easy to throw together.

Why You’ll Love This Recipe

I love this recipe because it takes the flavor of a Philly cheesesteak—tender beef, sautéed peppers and onions, and melty cheese—and turns it into a hearty one-dish meal. It skips the bread but keeps all the goodness, making it perfect for low-carb or keto lifestyles. It’s also a great way to feed the whole family without a ton of prep or cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or thinly sliced steak
• Olive oil or butter
• Green bell pepper, sliced
• Red bell pepper, sliced
• Yellow onion, sliced
• Garlic, minced
• Cream cheese
• Provolone cheese slices
• Shredded mozzarella or cheddar cheese
• Salt and black pepper
• Optional: mushrooms, for extra flavor

directions

1. I preheat the oven to 375°F (190°C).

2. In a large skillet, I heat oil and cook the onions, peppers, and garlic until soft and slightly caramelized. I set them aside.

3. In the same skillet, I brown the ground beef (or cook the sliced steak), seasoning with salt and pepper.

4. Once cooked, I stir in the cream cheese until melted and combined with the beef.

5. I add the cooked peppers and onions back to the skillet and mix everything together.

6. I transfer the mixture to a baking dish and top it with provolone slices and shredded cheese.

7. I bake for 15–20 minutes until bubbly and golden on top.

8. I let it cool slightly before serving.

Servings and timing

This casserole makes about 4–6 servings and takes around 35 minutes total—15 minutes for prep and 20 minutes to bake. It’s ideal for weeknight dinners or meal prepping for the week ahead.

Variations

• I swap ground beef for thin-sliced ribeye or roast beef for a more traditional flavor.

• Adding mushrooms gives it even more of that classic steakhouse feel.

• For spice, I mix in jalapeños or red pepper flakes.

• I sometimes top it with extra provolone and broil for a golden finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F or microwave individual portions. It also freezes well—perfect for batch cooking or saving extras.

FAQs

Can I use steak instead of ground beef?

Yes, thinly sliced steak works great. I just sear it quickly and then follow the same steps with the rest of the ingredients.

Is this recipe keto?

It’s naturally low in carbs and fits into a keto lifestyle, especially when I use full-fat cream cheese and no added sugars.

Can I make it dairy-free?

I’ve used dairy-free cream cheese and vegan cheese shreds as a substitute, though the texture and flavor will vary slightly.

What should I serve with this?

I usually pair it with a side salad, roasted vegetables, or cauliflower rice to keep it low-carb and filling.

Can I prepare it ahead of time?

Yes, I assemble everything in the baking dish and refrigerate until ready to bake. I just add a few extra minutes to the baking time if it’s cold.

Conclusion

This Philly cheesesteak casserole is one of my favorite ways to enjoy classic sandwich flavors in a cozy, low-carb dish. It’s creamy, cheesy, and loaded with savory goodness. Whether I’m feeding the whole family or prepping meals for the week, it’s a recipe that never disappoints.

Philly Cheesesteak Casserole – A Cheesy Low-Carb Comfort Dish

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings
• Category: Casserole, Dinner, Keto
• Method: Skillet + Oven
• Cuisine: American
• Diet: Low Calorie

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Description

This Philly Cheesesteak Casserole takes all the savory, cheesy goodness of the classic sandwich—minus the bread—and transforms it into a hearty, low-carb comfort food dish. Loaded with tender beef, sautéed peppers and onions, and topped with melty provolone and mozzarella, it’s perfect for keto weeknight dinners or meal prep.

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Ingredients

• 1 lb ground beef or thinly sliced steak (like ribeye)
• 1 tbsp olive oil or butter
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium yellow onion, sliced
• 2 cloves garlic, minced
• 4 oz cream cheese
• 6 slices provolone cheese
• 1/2 cup shredded mozzarella or cheddar cheese
• Salt and black pepper, to taste
• Optional: 1/2 cup sliced mushrooms

 

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium heat. Sauté bell peppers, onion, garlic, and mushrooms (if using) until soft and slightly caramelized. Remove and set aside.
3. In the same skillet, cook ground beef (or steak) until browned. Season with salt and pepper.
4. Stir in cream cheese until melted and fully incorporated with the beef.
5. Return cooked vegetables to the skillet and mix to combine.
6. Transfer mixture to a baking dish. Top with provolone slices and shredded cheese.
7. Bake for 15–20 minutes, or until cheese is melted and bubbly. Optional: broil for 1–2 minutes for a golden top.
8. Let cool slightly before serving.

 

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Notes

• Use sliced ribeye or roast beef for a more traditional flavor.
• Add red pepper flakes or jalapeños for heat.
• Broil at the end for extra cheesy browning.
• Serve with salad, cauliflower rice, or roasted veggies to keep it keto.
• Freezes and reheats well—great for batch cooking!