Craving the melty, savory goodness of an authentic Philly cheesesteak but trying to stay firmly in ketosis? Enter the Philly Cheesesteak Casserole—a cozy, oven-baked twist on the classic sandwich that swaps bread for cheese, cream, and a rainbow of sautéed veggies. With just 4 g net carbs per serving, this dish delivers all the meaty, cheesy satisfaction you want in a fraction of the carbs, making it a weeknight hero for keto and low-carb diets alike.
Why This Philly Cheesesteak Casserole Works
- True Cheesesteak Flavor, Minus the Roll
You still get tender strips of beef, caramelized onions, and sautéed bell peppers—just layered in a casserole dish and bound together by creamy cheese sauce instead of a hoagie bun. - Simple One-Dish Prep
Brown the beef, soften the veggies, whisk up a quick cheese cream, assemble, and bake. Cleanup is a breeze! - Meal-Prep & Make-Ahead Friendly
Assemble on Sunday, refrigerate, and bake fresh whenever you need a ready-to-go dinner. Leftovers reheat beautifully. - Customizable & Crowd-Pleasing
Add mushrooms, swap cheeses, or sprinkle extra jalapeños on top for heat. Kids and grown-ups alike will ask for seconds.
Ingredients & Notes
Makes 6 generous servings; 4 g net carbs per serving
| Ingredient | Notes & Substitutions |
|---|---|
| 1 lb (450 g) beef sirloin or ribeye | Sirloin is leaner; ribeye adds more fat & flavor |
| 1 Tbsp olive oil or butter | For sautéing; ghee works too |
| 1 ½ cups thinly sliced onions | Yellow onions caramelize nicely |
| 1 cup sliced bell peppers (mixed) | Use red, green, and yellow for color variation |
| 8 oz (225 g) cream cheese | Full-fat only—don’t use low-fat |
| ½ cup heavy whipping cream | Creates the sauce base |
| 2 cups shredded provolone cheese | Mozzarella or Swiss can be mixed in |
| ½ tsp garlic powder | Or use 2 cloves minced garlic |
| ½ tsp smoked paprika | Optional, for a subtle smoky note |
| Salt & pepper to taste | |
| Fresh parsley, chopped (garnish) | Adds brightness; omit if serving meal-prep style |
Equipment
- 9×13-inch (23×33 cm) baking dish
- Large skillet or sauté pan
- Mixing bowl & whisk
Step-By-Step Instructions
- Preheat & Prep
Preheat the oven to 350 °F (175 °C). Lightly grease your baking dish with oil or nonstick spray. - Brown the Beef
- Heat the olive oil or butter in a skillet over medium-high heat.
- Add the beef, season with salt, pepper, and garlic powder, and cook, breaking it up with a spoon, until no pink remains (about 5–7 minutes).
- Transfer to a bowl, leaving any rendered fat in the pan.
- Caramelize Onions & Peppers
- In the same skillet, reduce heat to medium. Add onions and peppers, season lightly, and sauté until soft and golden (8–10 minutes).
- Stir in smoked paprika, then mix the cooked beef back in until evenly combined. Remove from heat.
- Make the Cheese Sauce
- In a heatproof bowl or small saucepan, whisk together cream cheese and heavy cream over low heat until smooth.
- Stir in 1 cup of the shredded provolone until melted and silky. Season with a pinch of salt if needed.
- Assemble the Casserole
- Spread half of the beef-veggie mixture in the bottom of your baking dish.
- Pour half of the cheese sauce over it, spreading gently.
- Layer the remaining beef mixture, then drizzle the rest of the cheese sauce on top.
- Finish with the remaining 1 cup of provolone cheese, sprinkling evenly.
- Bake & Brown
- Bake uncovered for 20–25 minutes, until the cheese is bubbly and just starting to turn golden.
- For extra browning, switch to broil for 1–2 minutes—watch closely to prevent burning.
- Rest & Serve
Let the casserole rest for 5 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Information (per serving)
- Calories: 460 kcal
- Fat: 38 g
- Protein: 28 g
- Net Carbs: 4 g
- Fiber: 1 g
- Total Carbs: 5 g
(Nutrition estimates based on standard ingredient values; yours may vary.)
Variations & Tips
- Mushroom Lovers: Sauté 4 oz sliced cremini mushrooms along with the onions and peppers.
- Spicy Kick: Stir in 1 diced jalapeño or top each portion with pickled hot peppers.
- Green Twist: Fold in 1 cup chopped spinach or kale for extra fiber and color.
- Cheesy Upgrade: Mix half Monterey Jack into the provolone for gooey stretch.
- Slow Cooker Option: Layer ingredients in a 3-quart slow cooker, cook on LOW 2–3 hours, then top with cheese and cook on HIGH until melted.
Make-Ahead & Storage
- Refrigerate: Assemble the casserole (without cheese topping) up to 24 hours ahead. Keep covered; add cheese just before baking.
- Reheat: Store leftovers in an airtight container for 3–4 days. Reheat single servings in the microwave (1–2 minutes) or in a 350 °F oven until warm.
- Freeze: Portion into freezer-safe containers; freeze for up to 2 months. Thaw overnight and bake at 350 °F for 15–20 minutes until hot.
Frequently Asked Questions
Can I use leftover steak instead of ground beef?
Absolutely! Thinly slice or chop leftover ribeye or flank steak, then proceed with the recipe—skip the browning step and fold the meat in with the veggies.
Is there a dairy-free version?
You could try coconut cream and dairy-free cream cheese, but the flavor and texture will differ. Alternatively, omit the cream cheese, double the heavy cream, and top with sliced avocado and dairy-free cheese.
How do I keep it from getting watery?
Drain any excess liquid from the cooked veggies before assembling. Make sure cream cheese is full-fat to help bind the sauce tightly.
With layers of tender beef, vibrant peppers and onions, and a luscious, molten cheese sauce, this Philly Cheesesteak Casserole is proof that keto cooking can be every bit as indulgent as the real deal. Give it a try for your next family dinner, weeknight meal-prep, or weekend gathering—you might just convert a few carb-loving friends along the way!