I’m sharing my Low Carb Philly Cheese Steak casserole, a clever take on the classic that layers tender steak, peppers, and melty cheese into an easy, meal-prep friendly dinner.

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I riff on classics all the time, but this Cheesy Low Carb Philly Cheesesteak Casserole still surprises me. Using thinly sliced ribeye or sirloin steak and heaps of shredded provolone, it somehow becomes a melty, ultra-satisfying bake that feels indulgent without the carb load.

I made it for a weeknight and everyone asked for the recipe, even my picky eater, so yeah it works. It leans into Low Carb Philly Cheese Steak vibes but baked and family friendly, and is perfect for Easy Dinner Recipes Keto when you need something filling fast.

Trust me, the flavors sneak up on you.

Ingredients

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Ribeye or sirloin steak: packs protein and iron, gives the bake a juicy, beefy backbone.
Olive oil: healthy fat, helps brown ingredients and add subtle fruity notes, not overpowering.
Yellow onion: provides natural sweetness and fiber, caramelizes to deepen overall savory flavor.
Bell peppers: color, vitamin C and crispness, theyre lighten the dish and add freshness.
Cream cheese: melts into a silky binder, adds fat and tang, its richer than milk.
Provolone and mozzarella: gooey melt, calcium and protein, makes every forkful wonderfully cheesy.
Mushrooms: optional but great for umami, low carb filler, they soak up savory juices.

Ingredient Quantities

1 lb thinly sliced ribeye or sirloin steak about 450 g

1 tbsp olive oil

1 tbsp butter

1 medium yellow onion thinly sliced

2 bell peppers (1 green, 1 red) thinly sliced

2 cloves garlic minced

8 oz mushrooms sliced (optional but good)

4 oz cream cheese softened

1/2 cup heavy cream

2 cups shredded provolone (about 8 oz)

1 cup shredded mozzarella (about 4 oz)

1 tsp Worcestershire sauce

1 tsp Italian seasoning or dried oregano

Kosher salt and freshly ground black pepper to taste

Fresh parsley chopped for garnish (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and let the 4 oz cream cheese sit out to soften while you cook, it’ll melt easier that way.

2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat, pat the 1 lb thinly sliced ribeye or sirloin dry and season with kosher salt and freshly ground black pepper, then sear the steak quickly until just browned, about 2 to 3 minutes, remove to a plate and set aside.

3. In the same skillet add the sliced 1 medium yellow onion, the 2 bell peppers (green and red) and the 8 oz mushrooms if using, cook stirring often until everything is soft and a little caramelized, about 6 to 8 minutes, then add the 2 cloves minced garlic and cook 30 to 60 seconds more.

4. Return the steak to the pan, stir in 1 tsp Worcestershire sauce and 1 tsp Italian seasoning, taste and adjust salt and pepper, dont forget this step or it will be bland.

5. Lower the heat to medium-low, add the softened cream cheese and 1/2 cup heavy cream and stir until you have a smooth, creamy sauce coating the meat and veggies, if it seems too thick add a splash more cream.

6. Stir about 1 cup shredded provolone and 1/2 cup shredded mozzarella into the filling so it’s cheesy inside, reserve the remaining cheese to put on top later.

7. Transfer everything to a lightly greased casserole dish, spread it evenly, then sprinkle the remaining provolone and mozzarella over the top so it melts into a nice golden layer.

8. Bake for 12 to 15 minutes until the cheese is melted and bubbly, if you want a browned top pop it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.

9. Let the casserole rest for about 5 minutes to set up, then sprinkle chopped fresh parsley for color and extra flavor.

10. Serve warm, great for meal prep and it keeps well in the fridge for a few days, just reheat until hot.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. Large heavy skillet, preferably cast iron or stainless steel for searing and sautéing
3. 9×13 inch casserole dish or similar ovenproof baking dish, lightly greased
4. Chef’s knife and cutting board for slicing steak, onions and peppers
5. Measuring spoons and a 1/2 cup liquid measuring cup plus a tablespoon measure
6. Tongs and a wooden spoon or heatproof spatula for stirring and handling the steak
7. Cheese grater or box grater (unless you buy pre-shredded cheese)
8. Mixing bowl and rubber spatula for softening and stirring the cream cheese mixture

FAQ

Q: How long does this casserole take to cook and what oven temp do I use? A: Brown the thin steak quickly in a hot skillet 2 to 3 minutes per side, saute the onions and peppers about 6 to 8 minutes, then bake the assembled casserole at 350°F for 15 to 20 minutes until it's bubbly and the cheese is melted. Total time from start to finish is about 30 to 40 minutes. Let it sit 5 minutes before serving.

Q: Can I swap the ribeye for ground beef or chicken? A: Yep. Ground beef works fine but cook and drain it first, and you might need a little less cream. Chicken breast or thighs also work, just cook them through and shred or slice before mixing in. Flavor will be slightly different but still tasty, i've done both many times.

Q: How do I keep the steak tender and not overcooked? A: Slice very thin against the grain, sear fast on high heat so it browns but stays medium-rare to medium, then finish in the oven with the other ingredients so it doesn't get dried out. Don’t over cook the steak in the pan; remember it’ll heat more in the oven.

Q: Is this recipe keto or low carb friendly and any tweaks to lower carbs more? A: Yes it's already low carb thanks to the cream, cheese and steak. To cut carbs more, reduce the onion amount, skip the bell peppers or use only one, and check your Worcestershire for added sugar or use a sugar free substitute or a splash of soy sauce instead.

Q: Can I make this ahead or freeze it? A: You can assemble and refrigerate for up to 24 hours before baking. Leftovers keep 3 to 4 days in the fridge. For freezing, bake first, cool, then freeze up to 2 to 3 months. Thaw overnight in the fridge and reheat covered at 325 to 350°F until warmed through.

Q: I don’t have provolone, what cheese can I use? A: No problem. Use mozzarella plus a sharper cheese like cheddar, Monterey Jack, Swiss, or fontina. Provolone gives that classic Philly flavor but mixing cheeses works great and melts well.

Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations

Ribeye or sirloin: swap for flank or skirt steak thin sliced, or use thin sliced chicken breast or even ground beef for a cheaper faster option. Flank and skirt give a similar beefy bite if you slice against the grain.
Cream cheese + heavy cream: use 8 oz mascarpone for equal creaminess, or 1 cup full fat Greek yogurt thinned with 2-3 tbsp milk for a tangier lighter hit. For dairy free try full fat coconut cream.
Provolone + mozzarella: swap provolone with fontina or Monterey Jack, and mozzarella with mild cheddar or gouda. Any good melter works great.
Worcestershire + Italian seasoning: replace Worcestershire with 1 tsp soy sauce or tamari if you need gluten free, and use a mix of dried oregano and thyme or herbes de Provence instead of the Italian seasoning.

Pro Tips

Pro tips:

1) Pat the meat bone dry, dont crowd the pan and sear in batches if you gotta. You want quick high heat contact so you get browning not steaming, then slice against the grain if any pieces still feel chewy.

2) Soften the cream cheese fully and warm the cream a touch before you add them so they blend silky, not lumpy. If youre short on time zap the cream cheese 10 to 15 seconds in the microwave then whisk it with the cream off the heat.

3) Cook mushrooms separately and give onions time to really caramelize while keeping peppers on higher heat so they keep a little bite. That way you avoid a soggy mess and each veggie has its own texture.

4) Use freshly shredded provolone/mozzarella instead of pre-shredded, and toss the shreds with a teaspoon of cornstarch or flour to help them melt smoother and not separate. Also always deglaze the pan with a splash of beef broth or wine before adding the dairy to pull up the brown bits, it makes the sauce taste way deeper.

5) Let the bake rest to set before serving, cool fully before refrigerating and reheat gently with a splash of cream or stock to revive the sauce. For freezing, store portions without the top cheese, add fresh cheese when you reheat so it isnt rubbery.

Cheesy Low Carb Philly Cheesesteak Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Low Carb Philly Cheese Steak casserole, a clever take on the classic that layers tender steak, peppers, and melty cheese into an easy, meal-prep friendly dinner.

Servings

servings

Calories

862

kcal

Equipment: 1. Oven (preheat to 375°F / 190°C)
2. Large heavy skillet, preferably cast iron or stainless steel for searing and sautéing
3. 9×13 inch casserole dish or similar ovenproof baking dish, lightly greased
4. Chef’s knife and cutting board for slicing steak, onions and peppers
5. Measuring spoons and a 1/2 cup liquid measuring cup plus a tablespoon measure
6. Tongs and a wooden spoon or heatproof spatula for stirring and handling the steak
7. Cheese grater or box grater (unless you buy pre-shredded cheese)
8. Mixing bowl and rubber spatula for softening and stirring the cream cheese mixture

Ingredients

1 lb thinly sliced ribeye or sirloin steak about 450 g
1 tbsp olive oil
1 tbsp butter
1 medium yellow onion thinly sliced
2 bell peppers (1 green, 1 red) thinly sliced
2 cloves garlic minced
8 oz mushrooms sliced (optional but good)
4 oz cream cheese softened
1/2 cup heavy cream
2 cups shredded provolone (about 8 oz)
1 cup shredded mozzarella (about 4 oz)
1 tsp Worcestershire sauce
1 tsp Italian seasoning or dried oregano
Kosher salt and freshly ground black pepper to taste
Fresh parsley chopped for garnish (optional)

Directions

Preheat oven to 375°F (190°C) and let the 4 oz cream cheese sit out to soften while you cook, it'll melt easier that way.
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat, pat the 1 lb thinly sliced ribeye or sirloin dry and season with kosher salt and freshly ground black pepper, then sear the steak quickly until just browned, about 2 to 3 minutes, remove to a plate and set aside.
In the same skillet add the sliced 1 medium yellow onion, the 2 bell peppers (green and red) and the 8 oz mushrooms if using, cook stirring often until everything is soft and a little caramelized, about 6 to 8 minutes, then add the 2 cloves minced garlic and cook 30 to 60 seconds more.
Return the steak to the pan, stir in 1 tsp Worcestershire sauce and 1 tsp Italian seasoning, taste and adjust salt and pepper, dont forget this step or it will be bland.
Lower the heat to medium-low, add the softened cream cheese and 1/2 cup heavy cream and stir until you have a smooth, creamy sauce coating the meat and veggies, if it seems too thick add a splash more cream.
Stir about 1 cup shredded provolone and 1/2 cup shredded mozzarella into the filling so it's cheesy inside, reserve the remaining cheese to put on top later.
Transfer everything to a lightly greased casserole dish, spread it evenly, then sprinkle the remaining provolone and mozzarella over the top so it melts into a nice golden layer.
Bake for 12 to 15 minutes until the cheese is melted and bubbly, if you want a browned top pop it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
Let the casserole rest for about 5 minutes to set up, then sprinkle chopped fresh parsley for color and extra flavor.
Serve warm, great for meal prep and it keeps well in the fridge for a few days, just reheat until hot.

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.