I’m sharing my Low Carb Philly Cheese Steak casserole, a straightforward dinner that combines sliced steak, peppers and plenty of cheddar for easy weeknight cooking or meal prep.
I never thought a casserole could make me miss a cheesesteak, but this Cheesy Low Carb Philly Cheesesteak Casserole does. With thinly sliced ribeye or top sirloin and pockets of melty provolone, it keeps that sandwich bite without the usual guilt.
I’m always hunting for stuff that works for busy nights and meal prep, and somehow this nails those Low Carb Philly Cheese Steak cravings while fitting right into Easy Dinner Recipes Keto plans. It’s bold, kinda messy, and honestly you’ll probably grab seconds before you decide if it’s for lunch or dinner.
Ingredients
- Ribeye or sirloin: high in protein and iron, gives juicy savory beef flavor
- Cream cheese: adds creamy tang, mostly fat not carbs, makes casserole rich and smooth
- Eggs: great protein, help bind the casserole, add moisture and a bit of richness
- Provolone or mozzarella: melts beautifully, gives gooey texture and mild milky flavor
- Onion: adds natural sweetness when cooked, some fiber and vitamin C, brightens flavors
- Green bell pepper: crisp, slightly sweet and fresh, adds color and vitamin C
- Mushrooms: optional, low calorie umami boost, soak up juices and add meaty texture
- Heavy cream: makes it luxurious, adds fat and silkiness, use sparingly if watching calories
Ingredient Quantities
- 1 lb thinly sliced ribeye or top sirloin (about 450 g)
- 2 tbsp olive oil or butter
- 1 medium yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 oz mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 8 oz cream cheese, softened
- 3 large eggs
- 1/2 cup heavy cream
- 2 cups shredded provolone or mozzarella
- 1/2 cup shredded cheddar (optional)
- 4 provolone slices for topping (optional)
- 1 tsp Worcestershire sauce
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley for garnish (optional)
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9×9 inch (or similar) baking dish with a little of the oil or butter.
2. Heat 1 tbsp oil or butter in a large skillet over medium-high. Season the thinly sliced steak with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder, then sear in batches 1 to 2 minutes per side until just browned. Don’t overcook it, it should still be a little pink. Remove to a plate.
3. Add the remaining 1 tbsp oil or butter to the same skillet, then toss in the sliced onion, green pepper and mushrooms if using. Cook, stirring, until softened and a bit charred, about 6 to 8 minutes. Add the minced garlic the last minute so it doesnt burn.
4. Return the steak to the skillet, stir in 1 tsp Worcestershire sauce and 1/4 tsp crushed red pepper flakes if you want heat. Taste and adjust salt and pepper, then take the pan off the heat.
5. In a bowl soften the 8 oz cream cheese (zap 10 seconds in microwave if needed) then whisk in the 3 large eggs and 1/2 cup heavy cream until smooth. Add another pinch of salt and pepper if needed.
6. Stir 2 cups shredded provolone or mozzarella and 1/2 cup shredded cheddar if using into the cream mixture, saving a little cheese for the top.
7. Fold the steak and veggie mix into the cheese-egg mixture until combined, then spread into the prepared baking dish. Lay the 4 provolone slices on top or sprinkle remaining shredded cheese over the casserole.
8. Bake 20 to 25 minutes until set, bubbly and lightly golden on top. If you want a browner top, broil 1 to 2 minutes but watch it closely so it doesnt burn.
9. Let the casserole rest 5 to 10 minutes to firm up, garnish with chopped fresh parsley if you like, slice and serve. Leftovers reheat great for meal prep.
Equipment Needed
1. Oven (preheat to 375 F)
2. 9×9 inch baking dish, lightly greased
3. Large skillet (cast iron or heavy-bottomed)
4. Medium mixing bowl
5. Whisk or fork for beating eggs and cream cheese
6. Spatula or wooden spoon for folding and stirring
7. Sharp chef’s knife
8. Cutting board
9. Measuring cups and spoons
FAQ
Cheesy Low Carb Philly Cheesesteak Casserole Recipe Substitutions and Variations
- Thinly sliced ribeye or top sirloin: you can use thinly sliced chuck or skirt steak if thats what you have, or go with ground beef for a cheaper easier option (pat it dry so it browns well).
- Cream cheese: swap for mascarpone for a richer creaminess, or full fat ricotta or thick Greek yogurt if you want it lighter, just drain the yogurt a bit first so it isnt watery.
- Heavy cream: use half and half plus 1 tbsp melted butter per cup to mimic the fat, or use full fat coconut cream for a dairy free version (flavor will be slightly coconutty).
- Shredded provolone or mozzarella: try Monterey Jack, Colby, or smoked Gouda for a different flavor profile, and Swiss works great if you want something less stretchy and more nutty.
Pro Tips
1. Sear the steak fast on a screaming hot pan so it gets good color but stays a little pink inside. If you crowd the skillet it will steam and get tough, so do it in separate batches.
2. Mushrooms and peppers release tons of water. Pat mushrooms dry and cook the veg until most of the moisture is gone or your casserole will be watery and take longer to set.
3. Get the cream cheese really soft and whisk the eggs and cream until silky so you dont get lumpy pockets of cheese. Cold cream cheese will make little blobs and nobody wants that.
4. Taste and adjust seasoning near the end because the cheese adds salt. Let the dish rest after baking so it firms up and slices cleanly, and slice the steak against the grain for more tender bites.
Cheesy Low Carb Philly Cheesesteak Casserole Recipe
I’m sharing my Low Carb Philly Cheese Steak casserole, a straightforward dinner that combines sliced steak, peppers and plenty of cheddar for easy weeknight cooking or meal prep.
4
servings
1001
kcal
Equipment: 1. Oven (preheat to 375 F)
2. 9×9 inch baking dish, lightly greased
3. Large skillet (cast iron or heavy-bottomed)
4. Medium mixing bowl
5. Whisk or fork for beating eggs and cream cheese
6. Spatula or wooden spoon for folding and stirring
7. Sharp chef’s knife
8. Cutting board
9. Measuring cups and spoons
Ingredients
1 lb thinly sliced ribeye or top sirloin (about 450 g)
2 tbsp olive oil or butter
1 medium yellow onion, thinly sliced
1 large green bell pepper, thinly sliced
8 oz mushrooms, sliced (optional)
3 cloves garlic, minced
8 oz cream cheese, softened
3 large eggs
1/2 cup heavy cream
2 cups shredded provolone or mozzarella
1/2 cup shredded cheddar (optional)
4 provolone slices for topping (optional)
1 tsp Worcestershire sauce
1/2 tsp salt, or to taste
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes (optional)
Fresh parsley for garnish (optional)
Directions
- Preheat oven to 375°F (190°C) and grease a 9×9 inch (or similar) baking dish with a little of the oil or butter.
- Heat 1 tbsp oil or butter in a large skillet over medium-high. Season the thinly sliced steak with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder, then sear in batches 1 to 2 minutes per side until just browned. Don’t overcook it, it should still be a little pink. Remove to a plate.
- Add the remaining 1 tbsp oil or butter to the same skillet, then toss in the sliced onion, green pepper and mushrooms if using. Cook, stirring, until softened and a bit charred, about 6 to 8 minutes. Add the minced garlic the last minute so it doesnt burn.
- Return the steak to the skillet, stir in 1 tsp Worcestershire sauce and 1/4 tsp crushed red pepper flakes if you want heat. Taste and adjust salt and pepper, then take the pan off the heat.
- In a bowl soften the 8 oz cream cheese (zap 10 seconds in microwave if needed) then whisk in the 3 large eggs and 1/2 cup heavy cream until smooth. Add another pinch of salt and pepper if needed.
- Stir 2 cups shredded provolone or mozzarella and 1/2 cup shredded cheddar if using into the cream mixture, saving a little cheese for the top.
- Fold the steak and veggie mix into the cheese-egg mixture until combined, then spread into the prepared baking dish. Lay the 4 provolone slices on top or sprinkle remaining shredded cheese over the casserole.
- Bake 20 to 25 minutes until set, bubbly and lightly golden on top. If you want a browner top, broil 1 to 2 minutes but watch it closely so it doesnt burn.
- Let the casserole rest 5 to 10 minutes to firm up, garnish with chopped fresh parsley if you like, slice and serve. Leftovers reheat great for meal prep.
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: 451g
- Total number of serves: 4
- Calories: 1001kcal
- Fat: 89g
- Saturated Fat: 35g
- Trans Fat: 0.5g
- Polyunsaturated: 5g
- Monounsaturated: 35g
- Cholesterol: 380mg
- Sodium: 1500mg
- Potassium: 775mg
- Carbohydrates: 13g
- Fiber: 1g
- Sugar: 5g
- Protein: 59.3g
- Vitamin A: 1500IU
- Vitamin C: 24mg
- Calcium: 506mg
- Iron: 3.8mg
