I’m sharing my Low Carb Philly Cheese Steak casserole, loaded with tender steak, sautéed peppers, and melty cheese, and ideal for easy weeknight dinners or healthy meal prep.
I’ve been messing with a low carb Philly cheesesteak casserole that actually tastes like the real thing. I piled tender thinly sliced ribeye or sirloin steak under a blanket of gooey provolone cheese then baked it until everything got slightly crisp at the edges.
It feels like a cheat, its packed with flavor and is solid Dinner Ideas Low Carb High Protein for busy nights, and it fits right into Easy Dinner Recipes Keto plans when you want something filling that won’t wreck your macros. You might think casseroles are boring, but this one surprises, trust me.
Ingredients
- Ribeye or sirloin steak: Rich in protein, adds savory beefy flavor and juicy texture, not many carbs
- Yellow onion: Sweet and slightly sharp, gives depth and a little fiber, cooks down to sweetness
- Bell peppers: Colorful, vitamin C rich, add mild sweetness and crispness when roasted or sautéed
- Mushrooms: Earthy cremini add umami, low calorie, soak up beefy juices for meaty mouthfeel
- Cream cheese: Makes the casserole creamy and rich, adds fat not carbs, super silky
- Heavy cream: Boosts creaminess and helps custard set, high fat keeps it low carb
- Eggs: Bind everything together, add protein and structure, gives custardy bite when baked
- Provolone cheese: Melts beautifully, sharp and milky flavor, gives classic Philly cheese pull, yum
Ingredient Quantities
- 1 lb thinly sliced ribeye or sirloin steak
- 2 tbsp olive oil
- 1 medium yellow onion thinly sliced
- 2 bell peppers (use 1 green 1 red) thinly sliced
- 8 oz cremini or white mushrooms sliced (optional)
- 3 cloves garlic minced
- 4 oz cream cheese
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz provolone cheese sliced or shredded
- 1 cup shredded mozzarella cheese (for extra meltiness, optional)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley for garnish (optional)
How to Make this
1. Preheat oven to 375°F (190°C) and butter or oil an 8×8 or 9×9 inch baking dish, set aside.
2. Pat the 1 lb thinly sliced ribeye or sirloin dry, then season lightly with the 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the steak in batches 1 to 2 minutes per side just to brown it, dont overcook cause it will finish in the oven. Remove steak to a plate and let rest, then slice into bite sized strips if needed.
3. In the same skillet add a touch more oil if needed and reduce heat to medium. Add the thinly sliced medium yellow onion and the 2 thinly sliced bell peppers (1 green, 1 red) and cook 6 to 8 minutes until softened and slightly charred on the edges. If using, add 8 oz sliced mushrooms about halfway through and cook until they release their liquid.
4. Add the 3 cloves minced garlic and 1 tsp Worcestershire sauce to the veggies, stir 30 seconds to a minute until fragrant, then fold the seared steak back into the pan just to combine and take off the heat. Taste and adjust salt/pepper if needed.
5. Soften 4 oz cream cheese in a microwave safe bowl for 20 to 30 seconds so it mixes easier. Whisk together the warm cream cheese, 1/2 cup heavy cream, and 2 large eggs until smooth. Stir in 1 tsp dried oregano or Italian seasoning and a pinch more black pepper, this will be your custard binder.
6. Spread half the provolone (about 4 oz) in the bottom of the prepared dish if you want a cheesy base, then spoon the steak and veggie mixture evenly into the dish. Pour the cream cheese mixture over everything, press down lightly so it settles in between the meat and peppers.
7. Top with the remaining provolone slices or shredded provolone, then sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan on top if using for extra ooze and browning. Cover loosely with foil for the first 10 minutes of baking to help it set evenly.
8. Bake at 375°F for 20 to 25 minutes until the edges are set and the center jiggles just a little, then remove the foil and broil or bake 2 to 4 more minutes to get the top golden and bubbly, watch it close so it doesnt burn.
9. Let the casserole rest 8 to 10 minutes before slicing so it firms up, garnish with 2 tbsp chopped fresh parsley if you want, then serve warm. Leftovers store great in the fridge for 3 to 4 days and reheat well in the oven or air fryer.
Equipment Needed
1. 8×8 or 9×9 inch baking dish, buttered or oiled
2. Large skillet (cast iron or heavy nonstick)
3. Cutting board
4. Chef’s knife
5. Mixing bowls (one microwave safe for the cream cheese)
6. Measuring cups and measuring spoons
7. Whisk
8. Spatula and tongs (spatula to spread custard, tongs to handle steak)
9. Small plate or bowl for resting sliced steak
10. Oven mitts and a sheet of aluminum foil
FAQ
Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations
- 1 lb thinly sliced ribeye or sirloin steak: Swap with 1 lb thinly sliced chicken breast or thighs for a lighter take, or use 1 lb ground beef or ground turkey if you want easier prep.
- 4 oz cream cheese: Swap with 4 oz mascarpone for almost the same richness, or try 1/2 cup full‑fat Greek yogurt (strained) for a tangy, lower fat option.
- 1/2 cup heavy cream: Swap with 1/2 cup canned coconut cream for a dairy free version, or use 1/2 cup half‑and‑half plus 1 tbsp melted butter to mimic the fat of heavy cream.
- 8 oz provolone cheese: Swap with 8 oz fontina or Monterey Jack for great meltability, or sharp cheddar if you want bolder flavor.
Pro Tips
– Pat the steak dry and sear in a screaming hot pan, dont crowd the skillet. Quick browning builds flavor, overcooking now makes the casserole dry later. Let the meat rest before slicing so the juices dont run everywhere.
– If you use mushrooms, cook them separately and until they’re nicely browned so they dont leach water into the bake. Same goes for peppers and onions: take a little extra time to caramelize them for deeper flavor.
– Soften the cream cheese fully and temper the eggs. Whisk a little of the warm cream into the eggs before mixing everything together so the custard stays silky and doesnt scramble in the oven.
– Think about cheese placement: a layer of provolone under the filling gives a cheesy base while shredded cheese on top melts and browns. Tent loosely while it starts to set then uncover to get that golden top, but keep an eye on it so it doesnt burn.
– Let the casserole rest after it comes out, it’ll firm up and slice cleaner. For serving, brighten each portion with a splash of acid or some fresh parsley, and reheat leftovers low and slow (oven or air fryer) to keep the texture.
Cheesy Low Carb Philly Cheesesteak Casserole Recipe
I’m sharing my Low Carb Philly Cheese Steak casserole, loaded with tender steak, sautéed peppers, and melty cheese, and ideal for easy weeknight dinners or healthy meal prep.
4
servings
883
kcal
Equipment: 1. 8×8 or 9×9 inch baking dish, buttered or oiled
2. Large skillet (cast iron or heavy nonstick)
3. Cutting board
4. Chef’s knife
5. Mixing bowls (one microwave safe for the cream cheese)
6. Measuring cups and measuring spoons
7. Whisk
8. Spatula and tongs (spatula to spread custard, tongs to handle steak)
9. Small plate or bowl for resting sliced steak
10. Oven mitts and a sheet of aluminum foil
Ingredients
-
1 lb thinly sliced ribeye or sirloin steak
-
2 tbsp olive oil
-
1 medium yellow onion thinly sliced
-
2 bell peppers (use 1 green 1 red) thinly sliced
-
8 oz cremini or white mushrooms sliced (optional)
-
3 cloves garlic minced
-
4 oz cream cheese
-
1/2 cup heavy cream
-
2 large eggs
-
1 tsp Worcestershire sauce
-
1 tsp dried oregano or Italian seasoning
-
1/2 tsp salt
-
1/4 tsp black pepper
-
8 oz provolone cheese sliced or shredded
-
1 cup shredded mozzarella cheese (for extra meltiness, optional)
-
1/4 cup grated Parmesan cheese (optional)
-
2 tbsp chopped fresh parsley for garnish (optional)
Directions
- Preheat oven to 375°F (190°C) and butter or oil an 8×8 or 9×9 inch baking dish, set aside.
- Pat the 1 lb thinly sliced ribeye or sirloin dry, then season lightly with the 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the steak in batches 1 to 2 minutes per side just to brown it, dont overcook cause it will finish in the oven. Remove steak to a plate and let rest, then slice into bite sized strips if needed.
- In the same skillet add a touch more oil if needed and reduce heat to medium. Add the thinly sliced medium yellow onion and the 2 thinly sliced bell peppers (1 green, 1 red) and cook 6 to 8 minutes until softened and slightly charred on the edges. If using, add 8 oz sliced mushrooms about halfway through and cook until they release their liquid.
- Add the 3 cloves minced garlic and 1 tsp Worcestershire sauce to the veggies, stir 30 seconds to a minute until fragrant, then fold the seared steak back into the pan just to combine and take off the heat. Taste and adjust salt/pepper if needed.
- Soften 4 oz cream cheese in a microwave safe bowl for 20 to 30 seconds so it mixes easier. Whisk together the warm cream cheese, 1/2 cup heavy cream, and 2 large eggs until smooth. Stir in 1 tsp dried oregano or Italian seasoning and a pinch more black pepper, this will be your custard binder.
- Spread half the provolone (about 4 oz) in the bottom of the prepared dish if you want a cheesy base, then spoon the steak and veggie mixture evenly into the dish. Pour the cream cheese mixture over everything, press down lightly so it settles in between the meat and peppers.
- Top with the remaining provolone slices or shredded provolone, then sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan on top if using for extra ooze and browning. Cover loosely with foil for the first 10 minutes of baking to help it set evenly.
- Bake at 375°F for 20 to 25 minutes until the edges are set and the center jiggles just a little, then remove the foil and broil or bake 2 to 4 more minutes to get the top golden and bubbly, watch it close so it doesnt burn.
- Let the casserole rest 8 to 10 minutes before slicing so it firms up, garnish with 2 tbsp chopped fresh parsley if you want, then serve warm. Leftovers store great in the fridge for 3 to 4 days and reheat well in the oven or air fryer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 458g
- Total number of serves: 4
- Calories: 883kcal
- Fat: 69.5g
- Saturated Fat: 36.5g
- Trans Fat: 0.5g
- Polyunsaturated: 2.25g
- Monounsaturated: 14.75g
- Cholesterol: 243mg
- Sodium: 886mg
- Potassium: 557.5mg
- Carbohydrates: 14g
- Fiber: 1.5g
- Sugar: 5g
- Protein: 49g
- Vitamin A: 500IU
- Vitamin C: 44.5mg
- Calcium: 345mg
- Iron: 1.5mg