Low Carb Philly Cheesesteak Casserole
This Low Carb Philly Cheesesteak Casserole is a delicious twist on the classic sandwich we all love, but without the bread. It’s packed with tender strips of beef, sautéed peppers…
Tip: save now, cook later.This Low Carb Philly Cheesesteak Casserole is a delicious twist on the classic sandwich we all love, but without the bread. It’s packed with tender strips of beef, sautéed peppers and onions, and loads of melty cheese that bring all those comforting flavors together in one easy dish.
I really like making this casserole when I want something hearty but still low in carbs. It feels like a treat without the heaviness of a bun, and it’s great for meal prep because it keeps well and tastes even better the next day. Plus, it’s super simple to throw together with just a few ingredients.
Whenever I serve this, I like to add a little side salad for some fresh crunch. It’s one of those meals that fills you up and makes everyone happy, whether you’re feeding family or friends. Trust me, once you try this, the classic Philly cheesesteak will have some serious competition!
Key Ingredients & Substitutions
Beef: Ribeye or sirloin are great for tender, flavorful bites. If you’re short on time, ground beef can work but try to get the lean kind to keep it from getting greasy.
Bell Peppers & Onions: These bring crunch and sweetness. You can swap the red or green peppers for any color you like, such as yellow or orange. Frozen peppers work if fresh aren’t available, just thaw and drain excess moisture.
Cream Cheese & Heavy Cream: This combo makes the casserole creamy and rich. For a lighter version, use cream cheese with reduced fat and substitute half the heavy cream with unsweetened almond milk, but the texture will be a bit different.
Cheese: Mozzarella and provolone add great meltiness. Parmesan adds a nice sharp flavor. If you can’t find provolone, Swiss or mild cheddar are good alternatives. Make sure to shred your cheese for easy melting.
How Do You Get The Beef Tender and Flavorful in This Casserole?
Cooking the beef right is key for a tasty dish. Here’s how you can do it well:
- Heat oil in a skillet over medium-high heat before adding the beef to get a nice sear.
- Cook the beef in one layer without crowding the pan; if your pan is small, do it in batches.
- Break the beef apart with a spatula as it cooks to get bite-sized pieces.
- Don’t rush—cook until the beef is fully browned and juices evaporate, about 6-7 minutes.
- Season at the end to avoid drawing out moisture too early.
This way, you’ll have tender, well-flavored beef pieces that soak up the creamy cheese mixture perfectly.
Equipment You’ll Need
- Large skillet – perfect for browning the beef and sautéing peppers and onions all in one pan.
- Mixing bowl – helps you blend the cream cheese, heavy cream, and cheeses smoothly.
- 9×9-inch casserole dish – just the right size for baking the mixture evenly with a bubbly cheese top.
- Spatula or wooden spoon – great for stirring and breaking up the beef as it cooks without scratching your pan.
- Measuring cups and spoons – essential for getting your cheese and seasonings just right.
Flavor Variations & Add-Ins
- Swap beef with ground turkey or chicken for a lighter protein option that still soaks up all the cheese nicely.
- Add sliced mushrooms with the peppers for extra earthiness and a bit of moisture.
- Try pepper jack cheese instead of provolone for a little spicy kick.
- Mix in chopped jalapeños if you like heat—it balances well with the creamy cheese base.
Low Carb Philly Cheesesteak Casserole
Ingredients You’ll Need:
- 1 lb (450 g) thinly sliced or chopped beef steak (ribeye or sirloin works well)
- 1 tbsp olive oil or avocado oil
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning or dried oregano
- Salt and black pepper, to taste
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy cream
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded provolone cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so roughly 40 minutes in total from start to finish. Perfect for a weeknight meal that feels special without spending hours in the kitchen!
Step-by-Step Instructions:
1. Prepare and Cook the Veggies and Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Add the diced onions and bell peppers and cook for 4 to 5 minutes until they start to soften. Next, add the minced garlic and cook for another 30 seconds until you smell that lovely aroma. Now, add the thinly sliced beef. Use a spatula to break it up and cook until it’s nicely browned and cooked through, about 6 to 7 minutes. Season with Italian seasoning, salt, and pepper. Once done, take it off the heat.
2. Make the Creamy Cheese Mixture:
In a mixing bowl, blend the softened cream cheese and heavy cream until smooth. Stir in half of the mozzarella cheese (1 cup), half of the provolone cheese (1/4 cup), and the Parmesan cheese. Mix until well combined.
3. Combine and Assemble the Casserole:
Add your cooked beef and veggie mix to the creamy cheese mixture. Gently fold it together so everything blends nicely. Pour this mixture into your greased 9×9-inch casserole dish and spread evenly. Sprinkle the remaining mozzarella and provolone cheeses evenly on top.
4. Bake and Serve:
Bake your casserole in the preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the cheese on top melts and turns golden brown. Once out of the oven, let it cool a little before serving. If you like, sprinkle some fresh parsley or chopped green onions on top for a fresh pop of color and flavor.
This cozy casserole brings all the classic Philly cheesesteak flavors without the bread. It’s creamy, cheesy, and packed with tender beef and peppers, making it a perfect low-carb dinner. Pair it with a fresh salad for a wholesome meal. Enjoy every bite!
Can I Use Frozen Beef for This Casserole?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Drain any excess liquid and pat it dry for best browning results.
Can I Make This Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of cream if it feels dry.
What Can I Serve with This Casserole?
This casserole pairs perfectly with a crisp green salad, steamed or roasted vegetables, or even cauliflower rice to keep the meal low-carb and balanced.