Oh, the Philly cheesesteak – that glorious mess of meat, cheese, and onions that tastes like pure comfort. But let’s be real, the classic version isn’t exactly low-carb friendly with all that bread. That’s where this Cheesy Low Carb Philly Cheesesteak Casserole comes in! I’ve been tweaking this recipe for years, trying to keep all that rich, savory flavor while ditching the carbs. It’s become my go-to weeknight dinner when I’m craving something hearty but still want to stick to my keto lifestyle. Trust me, with melty provolone, tender beef, and those classic veggies, you won’t miss the roll one bit. This casserole version is everything you love about a Philly cheesesteak, just simpler to make and better for your waistline!
Why You’ll Love This Cheesy Low Carb Philly Cheesesteak Casserole
Let me tell you why this casserole has become my weeknight hero! First off, it comes together in about 30 minutes – I’m talking real food, fast. The flavors? Oh my goodness, that perfect combo of juicy beef, melty provolone, and caramelized veggies will have you forgetting all about bread. Here’s what makes it special:
- Keto magic: With just 8g net carbs per serving, it fits perfectly into low-carb lifestyles without skimping on flavor
- One-pan wonder: From skillet to baking dish, minimal cleanup means more time to enjoy your meal
- Family-approved: Even picky eaters gobble this up – my nephew asks for seconds every time
- Meal prep superstar: Leftovers taste even better the next day (if there are any!)
- Customizable: Add more cheese (always yes), spice it up, or swap veggies based on what’s in your fridge
Honestly, this dish hits all my requirements – quick, delicious, and keeps me on track with my health goals. What’s not to love?
Ingredients for Cheesy Low Carb Philly Cheesesteak Casserole
Gathering the right ingredients is half the battle for this flavor-packed casserole! Here’s what you’ll need to make magic happen:
- The beef: 1 lb thinly sliced ribeye or sirloin (freeze for 30 minutes first to make slicing easier)
- The veggies:
- 1 green bell pepper, sliced into thin strips
- 1 medium onion, halved and thinly sliced
- 1 cup white mushrooms, sliced (about 8-10 medium)
- The dairy:
- 1 1/2 cups shredded provolone cheese (about 6 oz)
- 1/2 cup full-fat cream cheese, softened
- 1/4 cup heavy cream
- The seasonings:
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil for cooking
Ingredient Notes & Substitutions
That provolone is non-negotiable for me – its perfect meltiness screams authentic Philly cheesesteak! But in a pinch, mozzarella works (just add a pinch of smoked paprika for depth). For veggies, swap green peppers for poblano if you like extra kick, or add zucchini when it’s in season.
Now, about that cream cheese – it’s the secret weapon! Don’t substitute it with anything else because it creates that luscious, gooey layer that makes this casserole so special. If you’re dairy-free, well… I hate to say it, but this might not be your recipe. The cream cheese and provolone combo just can’t be replicated with substitutes and still taste right!
Equipment You’ll Need
You don’t need fancy gadgets to make this casserole shine! Here’s what I grab from my kitchen:
- A good skillet (I use my trusty 12-inch cast iron)
- 9×13 inch casserole dish (glass or ceramic works great)
- Mixing bowl for that creamy cheese layer
- Spatula for scraping every delicious bit into the dish
Optional but awesome: A mandoline slicer makes those veggies perfectly even – just watch your fingers!
How to Make Cheesy Low Carb Philly Cheesesteak Casserole
Okay, let’s get cooking! This casserole comes together in three simple steps, but each one makes a big difference in the final flavor. Follow along and you’ll have a bubbly, golden masterpiece ready in no time.
Step 1: Sauté the Beef & Vegetables
First, heat that olive oil in your skillet over medium heat – not too hot or the beef will toughen! I cook the thinly sliced beef in two batches so it browns nicely instead of steaming. You’ll know it’s perfect when those edges get just slightly crispy. Then toss in your sliced veggies – listen for that satisfying sizzle! Cook until the onions turn translucent and the peppers soften, about 5 minutes. The mushrooms should release their liquid and shrink down. This is when your kitchen starts smelling amazing!
Step 2: Prepare the Cream Cheese Layer
While the beef and veggies cook, grab your mixing bowl. Here’s where softened cream cheese makes all the difference – if it’s too cold, you’ll end up with lumps. Mix it with the heavy cream until silky smooth, then stir in the garlic powder, salt, and pepper. Taste it! This creamy mixture should be flavorful but not overpowering since the beef and provolone bring their own punch.
Step 3: Assemble & Bake the Casserole
Time to layer up! Spread your beef and veggie mix evenly in the casserole dish. Dollop that creamy cheese mixture over the top and gently spread it out – no need to be perfect. Now the grand finale: sprinkle all that glorious shredded provolone evenly across the top. Pop it in your preheated 375°F oven for about 15-20 minutes. Wait for that moment when the cheese turns bubbly with golden spots – that’s your cue it’s done! Let it rest 5 minutes before serving (the hardest part, I know) so the layers set beautifully.
Tips for Perfect Cheesy Low Carb Philly Cheesesteak Casserole
Here are my hard-earned secrets for cheesesteak casserole success! First – pat that beef dry with paper towels before cooking. Moisture is the enemy of good browning, and we want those tasty caramelized bits! Next, slice all your veggies about the same thickness so they cook evenly (nobody wants crunchy onions next to mushy peppers). The resting time after baking isn’t just a suggestion – those 5 minutes let the creamy layers set so you get perfect slices instead of a cheesy landslide. Oh, and whatever you do, don’t swap the heavy cream for milk – trust me, it makes all the difference in that velvety texture we love!
Serving Suggestions
This cheesy casserole stands proud on its own, but oh how I love pairing it with simple low-carb sides! A crisp wedge salad with blue cheese dressing cuts through the richness perfectly. When I’m feeling fancy, I’ll whip up some garlicky cauliflower mash – it’s like the Philly cheesesteak found its soulmate! Roasted Brussels sprouts with bacon bits add that perfect crunch.
For presentation? A sprinkle of fresh chopped parsley or chives makes it Instagram-worthy (not that it’ll last long enough for pictures!). My secret? A quick drizzle of sugar-free ranch dressing adds extra tang that makes everyone ask for the recipe.
Storage & Reheating Instructions
Here’s the good news – this casserole tastes almost better the next day! Let it cool completely before storing (I learned this the messy way), then pop it in an airtight container. It keeps beautifully in the fridge for 3 days. Want to freeze it? Portion it out and it’ll last 3 months – just thaw overnight in the fridge. When reheating, my heart says oven (375°F for 15-20 minutes to keep that cheese perfect), but when I’m starving at lunchtime, the microwave gets the job done in 90 seconds flat. Pro tip: Add a tiny splash of water before microwaving to keep it from drying out!
Nutritional Information
Just a quick note – these nutritional values are estimates and can vary based on the exact ingredients you use. But for my standard recipe, here’s what you’re getting per serving (about 1/6 of the casserole):
- 380 calories
- 26g fat (12g saturated)
- 28g protein
- 8g net carbs (that’s total carbs minus fiber)
Not bad for something that tastes this indulgent, right? The cheese and beef pack in satisfying protein while keeping carbs low enough for keto goals. Every bite feels like a cheat meal that’s actually on plan!
FAQs About Cheesy Low Carb Philly Cheesesteak Casserole
Can I swap the beef for chicken?
Absolutely! Thinly sliced chicken breast works great – just reduce cook time to about 3-4 minutes per side so it stays juicy. The flavors change slightly, but it’s still delicious!
Will this casserole freeze well?
Yes, but with one condition – I recommend freezing it without the veggies if possible. Onions and peppers tend to get watery when thawed. The cheesy beef layer freezes beautifully for up to 3 months though!
I hate mushrooms – can I leave them out?
Of course! I’ve made this dozens of times without mushrooms when they weren’t in season. The texture changes slightly, but the flavor stays fantastic. You might want to add an extra bell pepper to compensate.
How can I add more heat?
Oh, I love this question! A pinch of cayenne in the cream cheese mixture works wonders. For serious spice lovers, diced jalapeños mixed in with the veggies or a dash of hot sauce at the end really kicks it up!
Is this recipe keto-friendly?
You bet! With just 8g net carbs per serving, it fits perfectly into keto macros. I’ve served this at low-carb potlucks and watched it disappear faster than the desserts!
Irresistible 30-Min Cheesy Low Carb Philly Cheesesteak Casserole
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
A low-carb twist on the classic Philly cheesesteak, this casserole is packed with flavor and easy to prepare.
Ingredients
- 1 lb thinly sliced beef steak
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 1 1/2 cups shredded provolone cheese
- 1/2 cup cream cheese, softened
- 1/4 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add beef and cook until browned.
- Add bell peppers, onions, and mushrooms. Cook until tender.
- In a bowl, mix cream cheese, heavy cream, garlic powder, salt, and pepper.
- Layer the beef and vegetable mix in a casserole dish. Spread the cream cheese mixture on top.
- Sprinkle shredded provolone cheese evenly over the top.
- Bake for 15-20 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use ribeye or sirloin for the best texture.
- Add hot sauce or jalapeños for extra heat.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
