Low Carb Philly Cheesesteak Casserole Recipe
Philly cheesesteak is a beloved classic, known for its juicy, flavorful beef, sautéed onions, peppers, and, of course, a generous layer of melted cheese. For those following a low-carb lifestyle, this dish might seem off-limits—until now. This Low Carb Philly Cheesesteak Casserole is a delicious, satisfying, and healthier version of the traditional Philly cheesesteak sandwich. It’s packed with all the flavors you love—tender beef, bell peppers, onions, and a creamy, melty cheese sauce—without the carbs from bread.
This casserole is perfect for anyone on a low-carb, keto, or gluten-free diet, or simply looking to enjoy a tasty, hearty meal without the excess carbs. Whether you’re meal prepping for the week, serving dinner to your family, or bringing a dish to a gathering, this low-carb Philly cheesesteak casserole will be a hit.
Instructions for Low Carb Philly Cheesesteak Casserole
Step 1: Prepare the Beef
Start by preparing your steak. Thinly slice the ribeye or sirloin steak against the grain. If you have a freezer, pop the meat in for about 15-20 minutes to make it firmer and easier to slice. You want the slices to be thin so they cook quickly and evenly.
Once sliced, season the beef with salt, pepper, garlic powder, and onion powder. Toss it together and set aside while you prepare the other ingredients.
Step 2: Sauté the Vegetables
Heat 1 tablespoon of olive oil (or butter) in a large skillet over medium heat. Add the sliced onions and bell peppers to the skillet and sauté for about 5-7 minutes, or until the onions have softened and become translucent, and the peppers are tender. If you like your veggies with a little more color, cook them a bit longer.
If you’re using mushrooms, add them to the pan with the onions and peppers, and sauté for another 3-4 minutes until the mushrooms release their moisture and start to brown. Add the minced garlic to the pan and cook for an additional 1 minute until fragrant.
Transfer the cooked vegetables to a plate and set aside. You’ll add them back into the casserole later.
Step 3: Cook the Beef
In the same skillet, add another tablespoon of olive oil (or butter) over medium-high heat. Once the oil is hot, add the sliced steak. Sauté for 2-3 minutes, stirring occasionally, until the beef is cooked through and lightly browned. Make sure not to overcrowd the pan—if you need to, cook the beef in batches to avoid steaming the meat.
Once the beef is cooked, add the Worcestershire sauce and beef broth. Stir to combine, scraping up any brown bits from the bottom of the pan. This will add extra flavor to your casserole. Let the beef simmer for another 1-2 minutes to absorb the flavors.
Return the sautéed vegetables back into the skillet with the beef and mix everything together. Remove the pan from the heat and set it aside.
Step 4: Make the Cheese Sauce
In a medium saucepan, add the heavy cream and cream cheese over medium heat. Stir continuously until the cream cheese has melted and combined with the cream, creating a smooth sauce. Add the shredded provolone (or mozzarella) and Parmesan cheese to the pan, stirring until everything is melted and fully incorporated. The sauce should be thick, creamy, and cheesy.
Taste the cheese sauce and add more salt or pepper if needed. If you prefer a thicker or creamier sauce, you can add more cream cheese or reduce the liquid by simmering it longer.
Step 5: Assemble the Casserole
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch casserole dish with a little olive oil or cooking spray. Add the beef and vegetable mixture to the casserole dish, spreading it out evenly. Pour the creamy cheese sauce over the beef and veggies, making sure to coat everything with the cheesy goodness.
Top the casserole with the remaining shredded cheddar cheese (optional) for an extra cheesy crust, and sprinkle a little Parmesan cheese on top as well.
Step 6: Bake the Casserole
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and golden brown. If you like a crispier top, you can place the casserole under the broiler for 2-3 minutes, but keep an eye on it so it doesn’t burn.
Step 7: Garnish and Serve
Once the casserole is done, remove it from the oven and let it cool for about 5 minutes. Garnish with fresh chopped parsley and red pepper flakes if desired for a pop of color and a bit of extra spice.
Serve the casserole hot, and enjoy the rich, savory flavors of a Philly cheesesteak without the carbs!
Tips for the Perfect Low Carb Philly Cheesesteak Casserole
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Use the Right Cut of Beef: Ribeye or sirloin are both great choices because they’re tender and flavorful. If you’re using ground beef, choose a leaner blend like 85% lean so it doesn’t release too much grease.
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Customize the Vegetables: While onions and bell peppers are traditional in Philly cheesesteak, feel free to add or swap other veggies like zucchini, spinach, or even cauliflower for added nutrition.
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Add Mushrooms: Mushrooms add an earthy flavor that complements the beef and cheese perfectly. If you’re not a fan of mushrooms, you can omit them, but they do enhance the dish.
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Top with More Cheese: If you’re a cheese lover, feel free to increase the amount of cheese in the casserole. You can even use a combination of provolone, mozzarella, and cheddar for a blend of textures and flavors.
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Beef Broth Alternatives: If you don’t have beef broth, you can substitute with chicken broth or vegetable broth, or even use a low-sodium beef bouillon cube dissolved in water for a more concentrated flavor.
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Make It Spicy: Add some sliced jalapeños or a few dashes of hot sauce to the beef mixture for a spicy twist on the classic Philly cheesesteak.
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Meal Prep and Storage: This casserole is perfect for meal prepping. You can make it ahead of time, store it in an airtight container in the fridge for up to 4 days, and reheat it when you’re ready to eat. It also freezes well for up to 2-3 months. To reheat, bake it in the oven at 350°F (175°C) for about 20-25 minutes.
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Carb-Friendly Substitutes: For an even lower carb option, you can replace the heavy cream with coconut cream or almond milk. You can also swap the cheese sauce for a simple mixture of cream cheese and butter if you prefer a thicker, richer texture.
Conclusion
This Low Carb Philly Cheesesteak Casserole is a comforting and satisfying dish that replicates all the flavors of a traditional Philly cheesesteak, but without the carbs. The juicy beef, tender vegetables, and creamy, cheesy sauce come together in a flavorful casserole that’s perfect for anyone on a low-carb, keto, or gluten-free diet. It’s easy to prepare, customizable to your taste, and sure to become a new favorite in your meal rotation.
Low Carb Philly Cheesesteak Casserole Recipe
Philly cheesesteak is a beloved classic, known for its juicy, flavorful beef, sautéed onions, peppers, and, of course, a generous layer of melted cheese. For those following a low-carb lifestyle, this dish might seem off-limits—until now. This Low Carb Philly Cheesesteak Casserole is a delicious, satisfying, and healthier version of the traditional Philly cheesesteak sandwich. It’s packed with all the flavors you love—tender beef, bell peppers, onions, and a creamy, melty cheese sauce—without the carbs from bread.
Ingredients
- For the Casserole:
- 1 lb thinly sliced steak (ribeye or sirloin)
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (green, red, or both)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups shredded provolone cheese (or mozzarella, if preferred)
- ½ cup grated Parmesan cheese
- For Topping:
- 1 cup shredded provolone cheese (or mozzarella)
Instructions
1. Preheat the oven:
- Preheat your oven to 375°F (190°C).
2. Cook the steak:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the thinly sliced steak to the skillet, cooking until browned and cooked through (about 5-7 minutes).
- Remove the steak from the skillet and set it aside.
3. Sauté the vegetables:
- In the same skillet, add the sliced onion and bell pepper. Cook for 3-4 minutes until softened.
- Season with garlic powder, onion powder, salt, and pepper. Stir to combine.
4. Make the creamy sauce:
- In a separate saucepan, combine the cream cheese and heavy cream over low heat. Stir until the cream cheese is fully melted and the sauce is smooth.
- Stir in the shredded provolone cheese and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is creamy and well-combined. Season with salt and pepper to taste.
5. Combine steak and vegetables:
- Add the cooked steak back to the skillet with the sautéed vegetables. Stir to combine.
6. Assemble the casserole:
- In a greased 9x13-inch baking dish, layer the steak and vegetable mixture evenly.
- Pour the creamy cheese sauce over the steak and vegetables, ensuring it covers everything evenly.
- Sprinkle 1 cup of shredded provolone cheese on top of the casserole.
7. Bake:
- Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
8. Serve:
- Let the casserole rest for a few minutes before serving.
- Garnish with extra fresh herbs or seasoning, if desired.