Low Carb Philly Cheesesteak Casserole

Craving the iconic flavors of a Philly cheesesteak without the carbs? This Low Carb Philly Cheesesteak Casserole delivers all the savory, cheesy goodness in a convenient, dump-and-bake format, proving that delicious low-carb meals can be incredibly easy and satisfying.

Key Ingredients for Low Carb Philly Cheesesteak Casserole

• 1 tablespoon olive oil or avocado oil
• 1.5 pounds thinly sliced ribeye steak or sirloin steak
• 1 large yellow onion, thinly sliced
• 2 large green bell peppers, thinly sliced
• 8 ounces mushrooms, sliced (optional, but highly recommended!)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 4 ounces cream cheese, softened
• 1/4 cup heavy cream
• 1/2 cup shredded provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley, for garnish (optional)

How to Make Low Carb Philly Cheesesteak Casserole

This Low Carb Philly Cheesesteak Casserole is a weeknight warrior, coming together quickly with minimal fuss. The magic lies in the tender steak, sautéed vegetables, rich cream cheese sauce, and melted, gooey cheese that perfectly mimics the classic sandwich experience. Expect to spend around 15 minutes of prep time and about 25-30 minutes of baking, making it ideal for busy evenings.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
2. Sauté the vegetables: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced yellow onion and green bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. If using mushrooms, add them in the last 2-3 minutes of cooking the onions and peppers.
3. Cook the steak: Push the vegetables to one side of the skillet, or remove them to a separate bowl temporarily. Add the thinly sliced ribeye or sirloin steak to the hot skillet. Cook the steak for 2-3 minutes per side, or until browned and just cooked through. Break up any large pieces as it cooks.
4. Season the mixture: Sprinkle the garlic powder, onion powder, salt, and black pepper over the steak and vegetable mixture in the skillet. Stir everything together to combine and evenly distribute the seasonings.
5. Create the creamy sauce: In a small bowl, whisk together the softened cream cheese and heavy cream until smooth and well combined. This creates a luscious base for our casserole.
6. Assemble the casserole: Spread the cooked steak and vegetable mixture evenly into the prepared baking dish. Pour the cream cheese and heavy cream mixture over the top, gently spreading it to cover the ingredients as much as possible.
7. Top with cheese: Sprinkle the shredded provolone cheese and shredded mozzarella cheese evenly over the cream cheese mixture.
8. Bake the casserole: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
9. Rest and serve: Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor.

Why You’ll Love This Low Carb Philly Cheesesteak Casserole

The star of this dish is undoubtedly its incredible flavor and comforting texture, mirroring the beloved original while keeping it decidedly low-carb and keto-friendly. Imagine tender, savory steak mingling with perfectly cooked onions and peppers, all embraced by a velvety, rich cream cheese sauce and topped with a blanket of gooey, melted provolone and mozzarella. It’s a flavor explosion that will have you questioning if it’s truly a low-carb meal.

Not only is this casserole incredibly delicious, but it’s also a fantastic way to save money compared to eating out. Making your own Italian-American classics at home drastically cuts down on restaurant markups, making it a budget-friendly option for satisfying those cravings. Plus, the simple, forgiving nature of this recipe means even beginner cooks can achieve impressive results, and clean-up is a breeze with just one pan and a baking dish. Give this delightful Low Carb Philly Cheesesteak Casserole a try for a weeknight dinner that’s both easy on your wallet and incredibly satisfying.

Storing and Reheating Tips

This Low Carb Philly Cheesesteak Casserole stores beautifully, making it perfect for meal prepping or enjoying leftovers.

• Refrigeration: Allow the casserole to cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. It will keep well in the refrigerator for 3-4 days.
• Reheating:
  • Oven: The best method for reheating is in the oven. Place a serving-sized portion on a microwave-safe plate or a small oven-safe dish. Cover loosely with foil and reheat at 325°F (160°C) for 15-20 minutes, or until heated through. Remove the foil for the last few minutes if you want to crisp up the cheese a bit.
  • Microwave: For a quicker option, reheat individual servings in the microwave. Heat on high power in 30-second intervals, stirring occasionally, until piping hot. Note that the cheese may not be as gooey or the texture as crisp as oven-reheated leftovers.
• Freezing: While this casserole is best enjoyed fresh or refrigerated, you can freeze it. Portion individual servings into freezer-safe containers or wrap individual slices tightly in plastic wrap and then aluminum foil. Frozen casserole should be kept for up to 2-3 months. Thaw overnight in the refrigerator before reheating as directed above.

Final Thoughts

This Low Carb Philly Cheesesteak Casserole is a testament to how delicious and satisfying low-carb eating can be. Whip up a batch of this comforting, flavorful dish soon, and discover your new go-to weeknight meal.

Low Carb Philly Cheesesteak Casserole

Craving the iconic flavors of a Philly cheesesteak without the carbs? This Low Carb Philly Cheesesteak Casserole delivers all the savory, cheesy goodness in a convenient, dump-and-bake format, proving that delicious low-carb meals can be incredibly easy and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 10 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon Olive oil or avocado oil
• 1.5 pounds Thinly sliced ribeye steak or sirloin steak
• 1 large Large yellow onion, thinly sliced
• 2 large Green bell peppers, thinly sliced
• 8 ounces Mushrooms, sliced optional
• 1 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• Salt and freshly ground black pepper to taste
• 4 ounces Cream cheese, softened
• 1/4 cup Heavy cream
• 1/2 cup Shredded provolone cheese
• 1/2 cup Shredded mozzarella cheese
• 1/4 cup Chopped fresh parsley for garnish, optional

Equipment

• 9×13 inch baking dish
• Large skillet or cast-iron pan
• Small Bowl

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
2. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the thinly sliced yellow onion and green bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. If using mushrooms, add them in the last 2-3 minutes of cooking the onions and peppers.
   1 tablespoon Olive oil or avocado oil, 1 large Large yellow onion, thinly sliced, 2 large Green bell peppers, thinly sliced, 8 ounces Mushrooms, sliced
3. Push the vegetables to one side of the skillet, or remove them to a separate bowl temporarily. Add the thinly sliced ribeye or sirloin steak to the hot skillet. Cook the steak for 2-3 minutes per side, or until browned and just cooked through. Break up any large pieces as it cooks.
   1.5 pounds Thinly sliced ribeye steak or sirloin steak
4. Sprinkle the garlic powder, onion powder, salt, and black pepper over the steak and vegetable mixture in the skillet. Stir everything together to combine and evenly distribute the seasonings.
   1 teaspoon Garlic powder, 1/2 teaspoon Onion powder, Salt and freshly ground black pepper
5. In a small bowl, whisk together the softened cream cheese and heavy cream until smooth and well combined. This creates a luscious base for our casserole.
   4 ounces Cream cheese, softened, 1/4 cup Heavy cream
6. Spread the cooked steak and vegetable mixture evenly into the prepared baking dish. Pour the cream cheese and heavy cream mixture over the top, gently spreading it to cover the ingredients as much as possible.
7. Sprinkle the shredded provolone cheese and shredded mozzarella cheese evenly over the cream cheese mixture.
   1/2 cup Shredded provolone cheese, 1/2 cup Shredded mozzarella cheese
8. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
9. Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor.
   1/4 cup Chopped fresh parsley

Notes

Stores well in the refrigerator for 3-4 days. Reheat in the oven or microwave.